Ramen Eggs (Soy Sauce Marinated Eggs)

Ramen eggs are soft-boiled eggs soaked in a soy sauce and mirin marinade for a savory, umami egg with a runny or jammy yolk. Boil, chill, bag, and they’re ready in an hour.

No bowl of ramen is complete without a ramen egg, in my opinion. In Japan, they’re called ajitama, short for ajitsuke tamago (味付け玉子), which means seasoned egg. You’ll also see them called soy sauce eggs, shoyu eggs, or soy-marinated eggs.

This is my go-to method for making them at home. The eggs are timed for either a runny or jammy yolk, and I give you two timings depending on whether your eggs come straight from the fridge or have been sitting out. Then they marinate in a zip-top bag, which lets a small amount of marinade cover all six eggs with nothing wasted.

They’re savory and full of umami, and the longer they sit, the deeper the soy flavor gets. Slice one over ramen, a rice bowl, or a salad, or eat one as a snack.

What Are Ramen Eggs (Ajitama)?

Ramen eggs are soft boiled eggs marinated in a soy sauce and mirin mixture, usually sliced in half and served on top of ramen. In Japan they’re called ajitama, a shortened form of ajitsuke tamago (味付け玉子), which translates to “seasoned egg.”

The yolk can be runny or set to a jammy, gel-like center according to your preference. The flavor is savory and full of umami, and it gets stronger the longer the eggs marinate.

In English you’ll see them called soy sauce eggs, shoyu eggs, soy marinated eggs, or simply marinated eggs. They’re the same thing.

Ingredients for Ramen Eggs

You need six pantry ingredients, and two of them are optional. Full amounts are in the recipe card below.

For the eggs:

• Eggs: I use large eggs, and the cooking times are based on that size. Slightly older eggs are easier to peel than very fresh ones.
• Vinegar: A tablespoon in the boiling water softens the shell so the eggs peel more easily.

For the marinade:

• Water or stock: Thins the marinade so it covers the eggs without being too salty. Stock adds a little more savory flavor.
• Soy sauce: The main seasoning and the source of the umami flavor.
• Mirin: A slightly sweet, slightly acidic Japanese rice wine with a low alcohol content. Non-alcoholic mirin is also available. See substitutions below if you don’t have it.
• Dark soy sauce (optional): Only for a deeper color on the egg whites.

How to Make Ramen Eggs

1. Prep the ice bath. Fill a bowl with ice and water before the eggs go in. The eggs need to come out of the pot and into the ice immediately, so there’s no time to set it up later.

2. Decide on your timing. Cold eggs straight from the fridge boil for 7 minutes. Starting with cold eggs gives you more predictable timing and keeps the center of the yolk runny while the white sets. For room temperature eggs, let them sit on the counter for about 30 minutes first and boil for 6 minutes. They’re less likely to crack because the temperature change is smaller.

3. Boil the water. Bring a large pot of water to a boil, big enough to hold all the eggs in a single layer. In a pot that’s too small, the eggs drop the water temperature too much and the whites won’t set in time. Add the vinegar.

4. Lower in the eggs and start the timer. Gently lower each egg into the boiling water with a spoon or ladle.

5. Stir for 30 seconds. Stir the eggs gently in one direction for the first 30 seconds. This keeps the yolks centered so every egg slices evenly.

6. Ice bath. When the timer goes off, move the eggs straight into the ice bath to stop the cooking.

7. Peel. Once cooled, crack the shell all over and slide a spoon between the egg and the shell to peel it off cleanly.

8. Mix the marinade in a bag. Set a zip-top bag inside a small bowl or cup so it stands up. Pour in the water or stock, soy sauce, mirin, and dark soy sauce, if using.

9. Add the eggs and seal. Gently add the peeled eggs, press out the air, then twist the bag closed and clip it. The eggs should be fully covered; add a little more water or stock if they aren’t. This is what lets a small amount of marinade do the job.

10. Marinate. Refrigerate for at least 1 hour and up to 3 days. They’re good after an hour but taste best the next day.

11. Serve. Slice in half and serve on ramen, rice bowls, or noodles.

How to Store Ramen Eggs

Store ramen eggs in their marinade in the fridge and eat them within 3 days.

• In the fridge: Keep them sealed in the bag or a covered container, submerged in the marinade. The soy flavor gets stronger each day.
• Why 3 days: Hard boiled eggs keep for about a week in the fridge, but soft boiled eggs have a shorter window. The yolk is left soft instead of cooked firm, so it doesn’t get the same safety margin, and peeling removes the shell that would otherwise protect the egg.
• Freezing: Not recommended; cooked egg whites turn rubbery when frozen.
• Serving: No need to reheat. Slice the eggs in half and set them right on your hot bowl of ramen, and the broth will warm them through. If you’d like them warmer, set the sealed bag in a bowl of warm (not boiling) water for a few minutes first.

Substitutions and Variations

• No mirin, non-alcoholic: Use water or stock with a pinch of sugar and a few drops of vinegar. Non-alcoholic mirin is also available.
• No mirin, with alcohol: Use half sake and half water, with a pinch of sugar.
• Ginger or garlic: Add a few slices of either to the marinade for extra flavor.
• Deeper color: Add the optional dark soy sauce. Leave it out and the eggs will be lighter but taste the same.
• Stock instead of water: Using stock in place of water makes the marinade, and the eggs, more savory.

Ways to Use Ramen Eggs

Ramen is the classic, but these eggs work anywhere you’d add a soft boiled egg.

• Ramen: Slice in half and set on top of a hot bowl.
• Noodles: Add a halved egg to Szechuan Chili Oil Noodles or Yaki Udon.
• Rice bowls: Set one over steamed rice with a sprinkle of homemade furikake.
• Salads: Halve over greens.
• Snack: Eat one straight from the fridge.

Frequently Asked Questions

If you’re looking for more Japanese recipes, try my Japanese Egg Sandwich (Tamago Sando), 7-Minute Zaru Soba, or Crispy Chicken Katsu.

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