This post may contain affiliate links. Please read my privacy policy.
Ramen Eggs - this recipe shows you how to make delicious, runny, and gooey Japanese eggs for ramen perfectly. Super easy, just marinate and boil!
Table of Contents
What Are Ramen Eggs?
Japanese ramen eggs…you know those perfectly boiled and marinated eggs with a nicely set egg white but gooey, soft egg yolk that is so creamy and silky that you just can’t get enough?
Yes, they are what I call ramen eggs, because only with Japanese ramen, we can get boiled eggs so refined and so utterly delicious.
I love ramen eggs or ajitsuke tamago, which in Japanese (means “flavored eggs”).
Other Recipes You Might Like
Miso Ramen
Spicy Sriracha Soba Noodle Soup
Yakisoba (Japanese Fried Noodles)
Ingredients for Ramen Soft Boiled Egg
Baking soda
Eggs
Japanese tsuyu or soup base
Cooking sake
Mirin
Soy sauce
Cooking Tips
Timing is everything, and you have to be very precise when it comes to the cooking time.
Just one minute could make the eggs under cooked with unset egg white, or overcooked as the egg yolk will be completely set.
The cooking time also depends on the temperature of the eggs, whether they are straight out of the fridge or at room temperature. My recipe uses room temperature eggs
Another challenging part of this recipe is the freshness of the eggs as the egg shells might be hard to peel and hence you won’t have pretty eggs if the shells don’t come off easily. For that, I used baking soda while boiling the eggs to make the peeling easier.
As simple as they look, they do take some time to make. After you boil the eggs, you marinate the egg in the soy sauce mixture overnight or best 24 hours so the eggs taste absolutely flavorful.
Frequently Asked Questions
How Long Can You Keep Ramen Eggs?
You can store the eggs, unopened and sealed, in the fridge for up to 3 days. Throw away the marinade after 12 hours. Reheat in ramen soup to serve.
How Many Calories?
This recipe has 83 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
50mlJapanese tsuyu or soup base(such as Mizkan Bonito-Flavored Soup Base)
50mlcooking sake
25mlsoy sauce or Tamari soy sauce
25mlmirin
Instructions
Combine the water and baking soda in the pot and bring the water to boil. The water level must be deep enough to cover all eggs. When the water boils, add the eggs and cook for 7 minutes.
In a separate pan, add all the ingredients in Seasoning Sauce together. Bring the sauce to boil, then remove from the heat and let cool.
When your eggs are done cooking, plunge them into ice water and leave to sit for 5 minutes. Carefully peel off the shells, while the eggs are still in the water. Make sure you remove the membrane covering the egg white.
In a container or a bag, add the Seasoning Sauce and the eggs. Gently rotate the eggs to make sure they’re evenly covered in the sauce, then leave to stand overnight, or 1 or 2 days in the fridge. When they are ready to serve, slice into halves and serve with ramen or eat as a snack.
Notes
I used room temperature eggs. The eggs are best after 2 days in the fridge. Baking soda helps with the peeling of the eggs so your ramen eggs will be pretty and nice!
Course: Japanese Recipes
Cuisine: Egg
Keywords: ramen egg
Nutrition
Nutrition Facts
Japanese Ramen Egg
Amount Per Serving (6 people)
Calories 83Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 164mg55%
Sodium 874mg38%
Carbohydrates 3g1%
Sugar 1g1%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Slice a hard-boiled egg in half and add it to your ramen with seasoning and vegetables. Alternatively, whisk an egg until the yolk and whites are combined and pour it into your noodles to enjoy egg-drop ramen. Or, after boiling your noodles, fry them until they're slightly crispy and add a beaten egg to the skillet.
Using a spider or slotted spoon, carefully lower eggs into water. Reduce heat to maintain a bare simmer (about 190°F/88°C). Cook for exactly 6 minutes for a liquid egg yolk and 7 minutes for jammy egg yolk.Drain hot water and carefully peel eggs under cold running water.
It is recommended that you cook the egg separately and then mix it into the ramen once the noodles are cooked. You can put anything that you think would enhance the flavor of your instant ramen.
But all ramen noodles are commonly made from wheat flour, water, salt, and kansui, an alkaline mineral. Kansui gives noodles their elasticity and chewiness. It also gives ramen its yellow color. For this reason, ramen noodles may sometimes be thought to have egg as an ingredient, but they do not.
Try a vegan version of the infamous TikTok ramen for a quick, easy, and satisfying recipe. Skip the broth, and instead mix ramen noodles with a sweet and spicy soy sauce, Just Egg, and Everything Bagel Seasoning. Top it all off with fresh Chinese chives for the perfect lunch or dinner!
Are Egg Noodles Healthy? Egg noodles can give you extra nutrients that regular pasta won't, though they also lack in some areas compared to pasta. Still, you don't have to choose only one. Add both to your pantry for a well-rounded diet and supplement each with vegetables, proteins, and other sources of nutrients.
Sweet, salty, rich, and with plenty of umami flavor – these jammy Ramen Eggs (Ajitsuke Tamago) are simple, versatile and perfect in your ramen bowl, or any other way you eat them! Minimum marinating time of 2 hours, or up to 12 hours (optimal).
They are good for 2-3 days refrigerated. I usually will reuse the marinade to marinate a few more eggs in order not to waste the marinade. To save time, I often make 8-10 Instant Pot eggs and have extra eggs in the refrigerator so it's easy to peel a few more eggs and reuse the marinade at least one time.
You just cook your ramen like normally, then just beat up an egg, add it to your noodles with some garlic powder, the seasoning packet that came with your noodles, and a stick of butter. Give it a little stir for a minute. Little confession. I have actually never had an egg in my noodles before.
The final result is a fusion recipe mainly inspired by kimchi ramen. The broth features ingredients like soy sauce, mirin, garlic, gochujang paste, and Korean chili pepper flakes. It's then filled with vegetables like scallions, carrots, and shiitake mushrooms.
Ramen eggs are Japanese soft-boiled eggs known for their custardy, jammy, runny yolk, and umami flavor. They are marinated overnight in a sweetened soy-based sauce. In Japan, we call these marinated eggs Ajitsuke Tamago (味付け玉子), short for Ajitama (味玉) or Nitamago (煮玉子).
What Are Ramen Eggs? Ramen eggs are Japanese soft-boiled eggs marinated in a sweetened soy sauce mixture and served as a ramen topping. In Japan, ramen eggs are called ajitsuke tamago or ajitama. “Aji means taste, and tama means ball (or egg), so the literal translation is taste-ball,” Yamash*ta says.
Set your timer for 4-5 mins for runny/dippy eggs to serve with soldiers, or 6-7 mins for soft-boiled eggs for a salad. If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off – this will stop them cooking and cool the shells quickly for peeling.
Add a few inches of water to a microwwave-safe bowl or mug, then carefully crack the egg into it. Use a toothpick to prick the yolk to allow steam to escape, and pop it into the microwave for 60 seconds. If the egg whites have become opaque, you're ready to go. If not, add another 30 seconds to the cook time.
Introduction: My name is The Hon. Margery Christiansen, I am a bright, adorable, precious, inexpensive, gorgeous, comfortable, happy person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
