Ramen egg
Japanese Side Dish, Japanese Snack, Side Dish, Snack, z. All Recipes

Ramen Eggs (Ajitsuke Tamago – 味付け玉子)

Japanese Marinated Ramen Eggs (Ajitsuke Tamago) are commonly eaten as a topping in ramen; soft boiled but the egg yolk part is never fully cooked. In Japan, these soy sauce marinated eggs are called Ajitsuke Tamago (味付け玉子), which means flavored eggs.

As these flavorful eggs can be enjoyed a side dish or a snack, or included as part of a rice dish such as a bento. Ramen eggs has been a staple in our fridge, I’ll always replenish another batch whenever it’s gone.

Boiling eggs

I’ve had my fair share of disappointed moments after during my first few attempts, so here are some tips for the perfect soft boiled egg.

  1. Do not use freshly bought eggs, boil them when at least 2 to 3 days old
  2. Use eggs that weigh 60g each, the perfect size to make sure the egg is not overcooked or undercooked
  3. Lower eggs in water only after water have started boiling, this is important for perfectly peeled eggs. Then keep water at a simmer to prevent eggs from knocking around, causing it to crack.
  4. Use room temperature eggs instead of fridge cold eggs as cold eggs will have a higher chance of cracking when lowered in boiling water.
  5. It is important to use an ice bath to stop the eggs from cooking any further immediately.  This also helps to ensure that the egg shells peel better and nicer.

Preparing the marinate

Most recipes do not do this. I always have unused parts of the spring onions or scallions kept frozen, and I add them in my marinade for the additional fragrance, but you can choose to leave it out too.

Frozen unused scallion parts

Other than that, you’ll only need dashi stock, soy sauce and mirin for this delicious ramen egg recipe!

Ramen egg

Japanese Marinated Ramen Eggs (Ajitsuke Tamago)

'Zeng' your instand noodles with these flavorful eggs! They can also can be enjoyed a side dish or a snack, or included as part of bento.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Side Dish, Snack
Cuisine Japanese
Servings 6 eggs
Calories 63 kcal


  • Egg Timer


  • 6 eggs


  • 1 cup water
  • 1 sachet dashi stock powder
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1 spring onion optional



  • In a pot, combine water, dashi stock powder, soy sauce, mirin and spring onion. Boil for 2 to 3 minutes, or until the flavors are combined well.
  • Turn off the heat and let it cool completely, otherwise it will over cook the eggs.


  • Boil water a pot of water that is enough to cover 6 eggs.
  • Carefully place eggs in the pot after the water has started boiling.
  • Cook the eggs for 6 minutes. Stir the eggs occasionally, so the egg yolk will be right in the middle.
  • Remove eggs from the water and place in an ice water bath to stop the cooking process.
  • Peel eggs while the water is still cold and place in a container.


  • Pour cooled marinade sauce over the eggs and make sure eggs are covered with the marinade.
  • Marinate eggs at least 12 hours or longer. The ramen eggs can last up to 7 days in the fridge. Enjoy!



  1. You can freeze the marinade sauce and reuse it again, but you need to add more soy sauce and mirin as the marinade get absorbed by the egg. I would suggest to boil and cool the marinade before reusing.

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