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Ramen Eggs (Ajitsuke Tamago)

To me, no bowl of ramen is complete without these soft-boiled, soy-sauce-cured
delights we call “Ramen Eggs.” Honestly, my wife could eat a meal made up of only these — and I wouldn’t blame her.

 

Ramen Eggs (also called Ajitsuke Tamago) are Japanese soft-boiled eggs marinated in a savory soy sauce mixture. They’re jammy in the center, packed with umami flavor, and incredibly easy to make at home. Whether you’re topping a steaming bowl of ramen or snacking straight from the fridge, they always deliver.

 

 

 

 

Why You’ll Love This Recipe

 

 

  • Quick & Easy – Just 15 minutes of cooking time.
  • Flavor-Packed – Sweet, salty, and savory in every bite.
  • Make Ahead Friendly – They actually taste better after a day or two in the marinade.

 

 

 

 

 

Ingredients

 

 

  • 5–6 eggs
  • 10 oz low-sodium soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • (Optional) 1 tbsp hot sauce

 

 

 

 

 

Instructions

 

 

  1. Boil the Eggs – In a small pot, bring enough water to a rolling boil to fully cover your eggs.
  2. Cook to Jammy Perfection – Gently add eggs and boil for 6 minutes 30 seconds. This timing gives you soft-boiled eggs with that perfect jammy yolk.
  3. Ice Bath – Immediately transfer eggs to a bowl of ice water to stop cooking. Let them sit 1–2 minutes.
  4. Make the Marinade – While eggs cool, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, and hot sauce (if using).
  5. Peel & Cure – Peel eggs carefully, then place in a container. Pour marinade over eggs until fully submerged.
  6. Refrigerate & Wait – Cover and refrigerate at least 4 hours (overnight is best). The sweet spot is usually 2 days.

 

 

 

 

 

Jake’s Notes

 

 

  • These keep in the fridge for up to a week — and I’ve even reused the marinade for multiple batches without any issues.
  • They’re amazing not only on ramen but also sliced on rice bowls, salads, or even just as a protein-packed snack.
  • I’ve found deli-style soup containers work great for curing since they keep the eggs fully submerged.



 

 

 Final Thoughts

 

 

That’s it — easy, savory, jammy Ramen Eggs you can make at home without fuss. If you give these a try, let me know how they turn out. And if you’re craving the full bowl, don’t miss pairing them with my Chicken Noodle Ramen Recipe for the ultimate comfort meal.

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