A Spicy Perspective

Easy Ramen Egg Recipe (Ajitsuke Tamago)

How to Make Ramen Eggs – This easy recipe for Ajitsuke Tamago, aka Ramen Eggs, only requires 5 simple ingredients. Get ready to have perfectly silky soft-boiled eggs for your ramen soup in under 30 minutes!

recipe for perfect soft-boiled eggs cut in half ajitsuke tamago

Easy Ramen Eggs

Ramen noodle soup is one of those terrific dishes that can be made any number of ways, based on your tastes and what’s available in the pantry. We’ve shared a few of our favorite and easily customizable recipes over the years, including this Spicy Vegan Ramen, our irresistible Shrimp Ramen, and Slow Cooker Chicken Ramen Noodles. While these versions of ramen are quite different, they all feature tender noodles and a rich broth and are perfect to load with whatever goodies you like.

IMO there is nothing quite as delicious as a silky soft-boiled egg to garnish ramen. They can be made as 6 or 7-minute eggs, depending on how creamy you want the yolk and how thick you want the broth.

Start to finish the eggs can be ready in under 30 minutes. However, we do recommend that you marinate them before adding them to the soup… If you have the time, it’s definitely worth the effort. Continue reading for the easy steps and best tips for how to make the fail-proof Ramen Eggs (Ajitsuke Tamago) of your dreams!

ramen egg recipe for enjoying with noodle soup

Ingredients You Need

There are only a handful of simple ingredients needed to make soft-boiled eggs from scratch. And letting them sit in a marinade for a bit really infuses them with lots of deep flavor that pairs perfectly with nearly any ramen recipe.

For this classic Ajitsuke Tamago (ramen egg) recipe you need:

  • Large eggsthis recipe uses 6 eggs
  • White vinegar
  • Soy saucecan be low sodium or gluten-free
  • Mirin cooking wineor dry white wine, sake, or rice vinegar mixed with a bit of sugar
  • Brown sugarlight or dark brown
brown eggs in a bowl

6 Minute vs 7 Minute Ramen Eggs

It might be hard to believe, but YES there is a huge difference between 6 and 7 minute eggs.

6-minute soft-boiled eggs have a runnier yolk and help to create a richer, thicker ramen broth. A 7-minute egg has a more solid and custard-y center.

It’s totally a matter of preference which type of eggs you prepare. Personally, I like a 7-minute egg – but you can always pull the other eggs a minute earlier to suit a variety of tastes!

six minute versus seven minute soft boiled eggs ajitsuke tamago

How to Make a Perfect Ramen Egg

If you don’t plan to marinate the eggs, I suggest you start to make this soft-boiled eggs recipe whenever you begin to prepare the ramen. They both take about 30 minutes, and the eggs can rest for a bit while you finish up and serve the soup hot.

First, fill a medium saucepot with enough water to fully cover the eggs, once added. Place the saucepot over high heat and add the vinegar. The vinegar makes the eggs easier to peel, and doesn’t do anything to the taste of the eggs.

Bring the water to a boil. Meanwhile, use a needle to prick a hole in the wide end of each egg. This does two things: 1) it helps the egg to form a prettier shape as it cooks, without a flat end, and 2) it makes the eggs even easier to peel.

pricking eggshells before boiling

Once boiling, use a skimmer or slotted spoon to gently lower all of the eggs one at a time into the water.

lowering egg into boiling water

Then set a timer for 6 or 7 minutes.

whole eggs boiling in water

Meanwhile, fill a medium mixing bowl with ice and cold water. The moment the timer goes off, use the slotted spoon to carefully move the eggs from the boiling water to the ice water to cool. Cool for at least 10 minutes

While the eggs are cooling, make the marinade. Set out a large jar or measuring pitcher that will fit all the eggs. In the container, mix the soy sauce, mirin, and brown sugar. 

Get the Complete (Printable) Easy Ramen Egg Recipe + VIDEO Below. Enjoy!

Once they have cooled, gently peel off the eggshells and lower them into the marinade.

marinating the ajitsuka tamago

Chill the eggs in the marinade for 1-4 hours. Make sure to gently stir them at least once to reduce discoloration spots. 

brown eggs marinated in soy sauce blend

When ready to serve, remove from the marinade and slice each egg in half.

ajitsuke tamago ramen egg recipe

How to Enjoy Ajitsuke Tamago

Add two egg halves to a bowl of hot ramen noodle soup and enjoy!

These savory and tangy eggs are also great to eat plain on their own as a snack. Or slice and add 7 minute boiled eggs to salads, or use them to make Avocado Toast with Egg.

ramen bowl loaded with noodles, tofu, eggs, corn, and radishes

Storage Tips

Marinated ramen eggs will keep well for up to 4 days in the refrigerator. Remove from the marinade and transfer to an airtight container before placing in the fridge.

If you don’t marinate the soft-boiled eggs, however, they need to eaten within a day or so. Keep in the fridge and enjoy within 48 hours. They’ll be heated to perfection once they are added to the hot soup.

close up view of ajitsuke tamago nestled into a bowl of noodle soup

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Easy Ramen Egg Recipe (Ajitsuke Tamago)

Prep Time: 20 minutes
Cook Time: 6 minutes
Marinate Time: 1 hour
Total Time: 1 hour 26 minutes
How to Make Ramen Eggs – An easy no-fail recipe for silky soft-boiled eggs that are perfect to enjoy in your favorite ramen noodle soup.
Servings: 6 eggs

Ingredients

Instructions

  • Fill a medium saucepot with enough water to fully cover the eggs, once added. Place the saucepot over high heat and add the vinegar. Bring to a boil. (The vinegar makes the eggs easier to peel.)
  • Use a needle to prick a hole in the wide end of each egg. (This does two things, it helps the egg to form a prettier shape as it cooks, without a flat end, and it makes the eggs easier to peel.)
  • Once boiling, use a skimmer or slotted spoon to gently lower the eggs into the water. Once they are all in, set a timer for 6 or 7 minutes, depending on wether you want saucy yolks or custardy yolks.
  • Meanwhile, fill a medium mixing bowl with ice and cold water. The moment the timer goes off, use the slotted spoon to carefully move the eggs from the boiling water to the ice water to cool. Cool for at least 10 minutes.
  • While the eggs are cooling, pull out a large jar or measuring pitcher, that will fit all the eggs. In the container, mix the soy sauce, mirin, and brown sugar.
  • Once the eggs have cooled, gently peel off the shells, and lower them into the marinade. Chill the eggs in the marinade for 1-4 hours. Make sure to gently stir them at least once to reduce discoloration spots.
  • When ready to serve, remove from the marinade, and cut in half.

Video

Notes

Ramen eggs can be used immediately and do not have to be marinated. However, if you have time, it’s worth the effort.
Marinated ramen eggs will keep well for up to 4 days in the refrigerator. Remove from the marinade and transfer to an airtight container before placing in the fridge.
If you don’t marinate the soft-boiled eggs, however, they need to eaten within a day or so. Keep in the fridge and enjoy within 48 hours. They’ll be heated to perfection once they are added to the hot soup.

Nutrition

Serving: 1egg, Calories: 87kcal, Carbohydrates: 6g, Protein: 7g, Fat: 4g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 164mg, Sodium: 678mg, Potassium: 82mg, Fiber: 1g, Sugar: 3g, Vitamin A: 238IU, Calcium: 27mg, Iron: 1mg
Course: How To, Side Dish, Snack, Soup
Cuisine: American, Asian, Japanese
Author: Sommer Collier

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5 comments on “Easy Ramen Egg Recipe (Ajitsuke Tamago)”

  1. Just looking at this recipe makes your mouth water and I will make this recipe at home which will be bao tasty. Share it with Awaaz Recipe which we can make at home

    Best Regards,
    – Deepa’s Reviews

  2. I’ve ordered this at a restaurant but couldn’t quite get the egg right. Thanks for the pictures and explanation. It turned out perfectly and I can’t wait to have it again.

  3. Wow! I love anything in a marinade and these will be no different! Delish!

  4. I love ramen eggs, had never known how to make them, interesting, and good tip about the marinade too, thank you!

  5. I never knew how easy these eggs were to make! I will definitely keep this in mind!