Ramen Eggs (Ajitsuke Tamago)
Learn how to make Ramen Eggs (Ajitsuke Tamago) with jammy yolks and a 4-ingredient soy marinade. This easy make-ahead recipe is a must-have ramen topping.
Dish: Ramen Eggs
Variant: Ramen Eggs (Ajitsuke Tamago)
- Total time
- 15 min
- Active time
- 5 min
- Yield
- 4, 4 ramen eggs
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
Ingredient watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Additional ingredient notes
Ingredients for Ramen Eggs (Ajitsuke Tamago)
cold eggs soy sauce mirin sake sugar Find the printable recipe with measurements below.
Variations and Customizations
Want to switch up the marinade?
Try one of these twists: Mentsuyu: Swap soy sauce for a lighter, dashi-forward flavor Miso: Stir in 1–2 tsp for deeper, richer umami Doubanjiang: Adds bold, savory heat Gochujang: Sweet and spicy kick La-yu (chili oil): Just a few drops for gentle warmth Green onions or sesame seeds: Fresh flavor and added texture If you prefer runny yolks, cook for 6–6½ minutes. For custard-like yolks, cook for 8–9 minutes. Cook the eggs a little longer. Hard-boiled ramen eggs keep for up to a week in the fridge.
Ingredients US CUSTOMARY METRIC 1X 2X 3X
4 large eggs (50 g each w/o shell) (refrigerated; slightly older eggs are easier to peel) For the Marinade ¼ cup soy sauce ¼ cup mirin ¼ cup sake (or water) 1 tsp sugar.
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
What can I use instead of sake?
Substitute water if you prefer to avoid alcohol.
You can also cook sake for a few minutes to let the alcohol evaporate. Sake adds umami depth, but the eggs will still taste great with just soy sauce.
Method Overview
Structured method notes that are separate from the step timeline.
How to Make Ramen Eggs (Ajitsuke Tamago)
Combine soy sauce, mirin, sake, and sugar in a small saucepan.
Bring to a boil and simmer for 1 minute. Gently lower cold refrigerator eggs into boiling water.
Show 2 more media items
Nami’s Recipe Tips
Cook the marinade first to dissolve the sugar and evaporate the alcohol from the sake.
Use eggs straight from the fridge. Cold eggs help the yolks stay soft while the whites cook through.
Can I reuse the marinade?
For food safety, do not reuse the marinade for new eggs.
Cook it into a stir-fry or simmered dish and use it right away.
Source video
Source video
Method Timeline
Prep
ActivePrep
5 min
Prep time from the source recipe card.
Cook
ActiveCook
10 min
Cook time from the source recipe card.
Total
PassiveTotal
15 min
Total time from the source recipe card.
Step 1
Before You Start: Please note that this recipe requires a marination time of 8 hours or overnight. Now, gather all the ingredients.
Image detailsBefore You Start: Please note that this recipe requires a marination time of 8 hours or overnight. Now, gather all the ingredients.Just One Cookbook · Ramen Eggs (Ajitsuke Tamago) (Video) 味付け玉子Dev reference Checks1
TimingInfoTiming8 hours
Target: 480 minute
Expected state: Before You Start: Please note that this recipe requires a marination time of 8 hours or overnight.
Why and source
This step has reviewed source-backed guidance.
Step 2
Combine ¼ cup soy sauce, ¼ cup mirin, ¼ cup sake, and 1 tsp sugar in a small saucepan. Whisk to dissolve the sugar completely. Bring it to a boil, then lower the heat. Simmer for 1 minute. Turn off the heat. Set aside to cool completely.
Image detailsCombine ¼ cup soy sauce, ¼ cup mirin, ¼ cup sake, and 1 tsp sugar in a small saucepan. Whisk to dissolve the sugar completely. Bring it to a boil, then lower the heat. Simmer for 1 minute. Turn off the heat. Set aside to cool completely.Just One Cookbook · Ramen Eggs (Ajitsuke Tamago) (Video) 味付け玉子Dev reference Checks2
TimingInfoTimingfor 1 minute
Target: 1 minute
Expected state: Combine ¼ cup soy sauce, ¼ cup mirin, ¼ cup sake, and 1 tsp sugar in a small saucepan. Whisk to dissolve the sugar completely. Bring it to a boil, then lower the heat. Simmer for 1 minute. Turn off the heat. Set aside to cool completely.
HoldingMain recipeSource holding instruction
Combine ¼ cup soy sauce, ¼ cup mirin, ¼ cup sake, and 1 tsp sugar in a small saucepan. Whisk to dissolve the sugar completely. Bring it to a boil, then lower the heat. Simmer for 1 minute. Turn off the heat. Set aside to cool completely.
Inputs and tools4
Uses
- ¼ cup sake ((or water))
- ¼ cup soy sauce
- 1 tsp sugar
- ¼ cup mirin
Why and source
This step has reviewed source-backed guidance.
Step 3
Add 4 cups (1L) water to a saucepan. Make sure there's enough water to cover the eggs by 1 inch (2.5 cm) once added. Bring the water to a full boil. Remove 4 large eggs (50 g each w/o shell) from the fridge. Gently lower one egg at a time into the boiling water with a ladle or strainer. When you add the first egg, set a timer for 7 minutes. Nami's Tip: If you prefer runny yolks, cook for 6–6½ minutes. For custard-like yolks, cook for 8–9 minutes.
Image detailsAdd 4 cups (1L) water to a saucepan. Make sure there's enough water to cover the eggs by 1 inch (2.5 cm) once added. Bring the water to a full boil.Remove 4 large eggs (50 g each w/o shell) from the fridge. Gently lower one egg at a time into the boiling water with a ladle or strainer. When you add the first egg, set a timer for 7 minutes.Nami's Tip: If you prefer runny yolks, cook for 6–6½ minutes. For custard-like yolks, cook for 8–9 minutes.Just One Cookbook · Ramen Eggs (Ajitsuke Tamago) (Video) 味付け玉子Dev reference Visual cue
once added.
Checks2
Visual cueInfoVisualonce added.
Expected state: once added.
TimingInfoTimingfor 7 minutes
Target: 7 minute
Expected state: When you add the first egg, set a timer for 7 minutes.
Inputs and tools1
Uses
- 4 large eggs (50 g each w/o shell) ((refrigerated; slightly older eggs are easier to peel))
Why and source
This step has reviewed source-backed guidance.
Step 4
Keep the water simmering gently, not bubbling vigorously. Don't let the eggs bounce around. Nami's Tip: Gently rotate the eggs with chopsticks during the first 3 minutes if you want to keep the yolks centered.
Image detailsKeep the water simmering gently, not bubbling vigorously. Don't let the eggs bounce around. Nami's Tip: Gently rotate the eggs with chopsticks during the first 3 minutes if you want to keep the yolks centered.Just One Cookbook · Ramen Eggs (Ajitsuke Tamago) (Video) 味付け玉子Dev reference Checks1
TimingInfoTiming3 minutes
Target: 3 minute
Expected state: Nami's Tip: Gently rotate the eggs with chopsticks during the first 3 minutes if you want to keep the yolks centered.
Why and source
This step has reviewed source-backed guidance.
Step 5
After 7 minutes, promptly remove the eggs. Submerge them in a bowl of iced water for 15 minutes until cooled completely.
Image detailsAfter 7 minutes, promptly remove the eggs. Submerge them in a bowl of iced water for 15 minutes until cooled completely.Just One Cookbook · Ramen Eggs (Ajitsuke Tamago) (Video) 味付け玉子Dev reference Visual cue
until cooled completely.
Checks2
Visual cueInfoVisualuntil cooled completely.
Expected state: until cooled completely.
TimingInfoTiming7 minutes
Target: 7 minute
Expected state: After 7 minutes, promptly remove the eggs.
Why and source
This step has reviewed source-backed guidance.
Step 6
Gently crack the eggshell at the wide bottom end. Start peeling it vertically toward the pointy top. Dip the egg in the iced water a few times to help with peeling. Nami's Tip: Once you peel one section vertically, the rest of the shell comes off easily.
Image detailsGently crack the eggshell at the wide bottom end. Start peeling it vertically toward the pointy top. Dip the egg in the iced water a few times to help with peeling.Nami's Tip: Once you peel one section vertically, the rest of the shell comes off easily.Just One Cookbook · Ramen Eggs (Ajitsuke Tamago) (Video) 味付け玉子Dev reference Visual cue
Once you peel one section vertically, the rest of the shell comes off easily.
Checks2
Visual cueInfoVisualOnce you peel one section vertically, the rest of the shell comes off easily.
Expected state: Once you peel one section vertically, the rest of the shell comes off easily.
HoldingMain recipeSource holding instruction
Gently crack the eggshell at the wide bottom end. Start peeling it vertically toward the pointy top. Dip the egg in the iced water a few times to help with peeling. Nami's Tip: Once you peel one section vertically, the rest of the shell comes off easily.
Why and source
This step has reviewed source-backed guidance.
Step 7
Place the peeled eggs in a plastic bag. Add the cooled marinade. Nami's Tip: Why do I recommend a plastic bag instead of a container? It requires less marinade to submerge the eggs. Prepare no more than what you need, since we can only use this marinade once for food safety.
Image detailsPlace the peeled eggs in a plastic bag. Add the cooled marinade. Nami's Tip: Why do I recommend a plastic bag instead of a container? It requires less marinade to submerge the eggs. Prepare no more than what you need, since we can only use this marinade once for food safety.Just One Cookbook · Ramen Eggs (Ajitsuke Tamago) (Video) 味付け玉子Dev reference Visual cue
once for food safety.
Checks1
Visual cueInfoVisualonce for food safety.
Expected state: once for food safety.
Why and source
This step has reviewed source-backed guidance.
Step 8
Remove the air from the bag. Seal the bag right above the eggs with a clip or rubber band to keep them completely submerged. Refrigerate for 8 hours or overnight. Rotate the eggs occasionally, if you like. Nami's Tip: Marinate the eggs no longer than 12–24 hours or they will get too salty.
Image detailsRemove the air from the bag. Seal the bag right above the eggs with a clip or rubber band to keep them completely submerged. Refrigerate for 8 hours or overnight. Rotate the eggs occasionally, if you like.Nami's Tip: Marinate the eggs no longer than 12–24 hours or they will get too salty.Just One Cookbook · Ramen Eggs (Ajitsuke Tamago) (Video) 味付け玉子Dev reference Checks1
TimingInfoTiming12-24 hours
Target: 480 minute
Expected state: I recommend 12-24 hours for the best balance of flavor. You can go up to 2 days, but longer may make them very salty. Discard the marinade after that.
Why and source
This step has reviewed source-backed guidance.
Step 9
Remove the eggs from the marinade. Cleanly cut them in half lengthwise with a fishing line or wire cheese slicer. If you want to warm them, first soak the bag in warm water to bring up the temperature. Enjoy Ramen Eggs in bento, as a easy tonkotsu ramen topping, or as a snack sliced in half and sprinkled with furikake (rice seasonings) and shichimi togarashi (Japanese seven spice).
Step 10
Remove from the marinade and store in the refrigerator. Enjoy within 3–4 days if your eggs are soft-boiled and within a week if hard-boiled. Do not freeze, as their texture will change. For food safety reasons, I do not recommend reusing this marinade with new boiled eggs. You can cook this marinade and repurpose it as a seasoning sauce for stir-fries or simmered dishes, but use it soon.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
How to Serve Ramen Eggs
On ramen: A must-have topping for a bowl of Miso Ramen.
On toast: Try with Korean seaweed from my 6 Japanese Twists on Avocado Toast. On curry rice: Serve alongside Keema Curry. As a snack: Slice in half and top with furikake (rice seasoning) and shichimi togarashi (Japanese seven spice).
Storage Tips
To store: Remove eggs from the marinade and refrigerate in a sealed container.
Note: Do not reuse the marinade for new eggs. You can cook it into stir-fries or simmered dishes, but use it soon after.
Can I make ramen eggs ahead of time?
Make them the night before and they’re ready the next day.
They’re one of my favorite make-ahead toppings for ramen night.
Learn More
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Recipe structure
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Main recipe
Recipe card ingredients and steps.
4, 4 ramen eggs
Marinade
Source step 7 creates or uses marinade.
Sauce
Source step 2 creates or uses sauce.
Topping
Source step 9 creates or uses topping.
Recipe Utilities
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Source and Origin
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Adapted from source
Imported from the just-one-cookbook page for dev review.
Copy risk: Unchecked
Ramen Eggs (Ajitsuke Tamago) (Video) 味付け玉子
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