Ramen Eggs Recipe
This ramen egg recipe creates perfectly jammy eggs with savory flavor. The ramen eggs recipe uses simple ingredients to make restaurant-quality marinated eggs. Ready in 30 minutes plus marinating time, perfect for ramen bowls and snacks.
What Are Ramen Eggs?
Ramen eggs (ajitsuke tamago) are soft-boiled eggs marinated in soy-based sauce. They have jammy yolks and tender whites infused with umami flavor. Classic ramen topping that’s become popular as a snack and meal addition.
The ideal ramen egg has fully set but tender whites. The yolk should be jammy and slightly runny in the center. Achieved through precise 6-7 minute cooking time and immediate cooling.
How to Make Ramen Eggs
Prepping the Water for Boiling
Bring a pot of water to a rolling boil (2 inches above eggs). Prepare an ice bath in a large bowl while water heats. Starting with boiling water gives more consistent results than cold water methods.
Cooking Time for Jammy Eggs
- Medium eggs: 6.5 minutes
- Large eggs: 7 minutes
- Cold eggs from fridge: Add 30 seconds
Maintain a gentle boil. Set a timer immediately when eggs enter water. Stir gently during the first minute to center the yolks.
Cooling and Peeling the Eggs
Transfer eggs to the ice bath immediately when the timer goes off. Cool 5 minutes minimum. Tap eggs all over, roll on the counter, peel from wide end under running water. Ice baths make peeling easier and stop cooking.
Marinating the Eggs
Mix marinade ingredients until sugar dissolves. Submerge peeled eggs completely in marinade. Refrigerate 4-12 hours, turning occasionally. Don’t marinate longer than 24 hours or eggs become too salty.
Important Tips for This Recipe
Hot Water Method for Cooking the Eggs
The boiling water method provides precise timing and prevents green rings around yolk. Lower eggs gently with a slotted spoon to prevent cracking. Room temperature eggs crack less than cold eggs.
Ramen Eggs Recipe
Ingredients
For the Eggs
- 6 large eggs
- Water for boiling
- Ice for ice bath
For the Marinade
- 1/2 cup soy sauce
- 1/2 cup water or sake
- 1/4 cup mirin
- 2 tbsp sugar
- 1 clove garlic, sliced (optional)
- 1 small piece ginger, sliced (optional)
Optional Spices
- 1 star anise
- 1 small dried chili
- 1 green onion, cut into pieces
- 1 tsp sesame oil
Instructions
- Prepare an ice bath. Bring a pot of water to a rolling boil.
- Gently lower eggs into boiling water. Set the timer for 6.5 minutes.
- Transfer eggs to an ice bath immediately. Cool for 5 minutes.
- Tap, roll, and peel eggs under running water.
- Mix marinade: soy sauce, water/sake, mirin, sugar, optional aromatics. Whisk until sugar dissolves.
- Submerge peeled eggs in marinade. Refrigerate 4-12 hours, turning occasionally.
- Remove from marinade. Cut in half lengthwise. Serve.
Nutrition Information
Per Egg:
- Calories: 90
- Protein: 7g
- Carbs: 4g
- Fat: 5g
- Sodium: 650mg
Uses for Ramen Eggs
Serving Ideas:
- Top ramen bowls (cut in half)
- High-protein snack
- Rice and grain bowls
- Salads
- Sandwiches
- Bento boxes
Storage
Refrigerator: 3-4 days in airtight container with small amount of marinade
Reusing Marinade: Can use once more if boiled first
Don’t Freeze: Texture becomes rubbery when thawed
Conclusion
This ramen egg recipe makes flavorful jammy eggs perfect for meal prep. Simple ingredients and easy steps create restaurant-quality results. Make a batch and enjoy all week.
FAQs
Can I use older eggs for easier peeling?
Yes. Eggs 7-10 days old peel much easier than fresh eggs.
What if I don’t have mirin?
Use equal parts water and sugar, or rice vinegar with sugar.
Can I make these ahead?
Yes. Make 1-2 days ahead. They taste better after overnight marinating.
How do I center the yolk?
Stir the eggs gently during the first minute of boiling.
Can I freeze ramen eggs?
No. Freezing makes eggs rubbery and watery. Make only what you’ll eat in 3-4 days.