Ramen Egg

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In my opinion, Ramen Egg is the must-have topping in any Ramen. The gooey inside half-boiled egg marinated in a deliciously flavourful sauce does it for me. I just can not have ramen without a Ramen egg in it. However, they are also great on their own too. So read on and discover my ramen egg recipe!

Ramen egg served in ramen

What is Ramen Egg?

Ramen egg is a Japanese egg dish also known as “Ajitsuke Tamago” or in short “Ajitama” in Japan. Aji means flavour and tamago means egg, so it is translated to flavoured eggs. It is basically a soft boiled egg marinated in a soy sauce-based marinade and usually used for topping ramen. But as I mentioned it is delicious to eat on its own.

Japanese soft boiled eggs being marinated in soy sauce based marinade in a ziplock bag

How to Cook Ramen Eggs

It is actually very easy though due to the marinating it takes a little bit of time. First of all, we need to make soft boiled eggs. Further down this post, you will see tips to make perfect soft boiled eggs. Then after the boiling of the egg, you make a marinade with two secret ingredients which make the ramen eggs robust with flavour! Leave the soft boiled eggs in the marinade overnight, and tada, you have delicious ramen eggs!

4 eggs, miso, sugar, mirin, tobanjan, galic, and soy sauce

Tips to Make Perfect Soft Boiled Eggs

In order to make consistently fabulous eggs, follow the tips below.

  1. Leave the eggs in room temperature.
  2. Add the eggs into boiling water gently using a ladle. You can add a little bit of vinegar or salt. This helps because if the egg cracks, the vinegar or salt in the boiling water prevents the egg from spreading out too much.
  3. Cook eggs for 7-8 minutes and keep rotating the eggs. This makes sure the egg yolk will be centred. If you like a runny egg, cook only 7 minutes. I like mine a little more solid so I usually cook them for 8 minutes.
  4. Remove the eggs into icy cold water so the eggs will not be cooked further by the residual heat.
Ramen egg process in 4 photos of making the marinade

What are Ramen Eggs Marinated in?

Ramen restaurants which use eggs have their own secret ramen egg recipes. Generally speaking though, the marinade is made from soy sauce, sugar and mirin. My secret ingredients (Kakushi aji) are Miso[1] and Toban Djan[2]

(Chinese Chilli bean paste). Miso adds more Umami flavour to it and Tobanjan gives a little bit of a spicy kick to the eggs.

4 photo collage showing the process of soft boiled eggs

A Tip to Marinate Evenly

To Marinate the soft boiled eggs evenly, follow the steps below.

  1. Place soft boiled eggs and marinade in a ziplock bag.
  2. Seal the bag by leaving just the last inch.
  3. Prepare water in a tall container.
  4. Submerge the bag into the water. When the bag gets lowered, water pressure will push the air out of the bag.

    Taking air out of the bag the soft boiled egg marinated by submerging the ziplock bag in the tab of water

  5. Seal the bag completely.
4 photo collage showing how to marinate the soft boiled eggs in soy sauce and miso marinade

How to Cut an Egg Neatly?

The eggs in ramen are usually neatly cut, aren’t they? How is this possible when the yolk is runny soft? This is my trick (I did not invent it but I learnt in Japanese home ec class when I was a high school student a long time ago). Use a cotton thread. Wrap the thread around an egg where you would like to cut it, then cross both ends and pull the thread. Easy!

Cutting a ramen egg with a cotton thread


Q: How long do Ramen eggs last?

Ramen egg will only last a few days in the fridge because they can not be frozen. So use them within a few days.

Q: How to make the eggs without Mirin?

If you don’t have mirin, it can be substituted with sake/dry sherry and sugar. Read more about Japanese food substitution post[3].

Q: What to eat with Ramen egg?

Apart from eating with ramen, they can be just eaten as a snack, or you can add to your Bento Box[4]. If you are going to add to your bento box, make your soft boiled eggs a little firmer.

a cut ramen egg

More Recipes to Make a bowl of Ramen

a cut in half ramen egg served in ramen

Stay Connected

If you liked my Ramen Egg recipe, or made this recipe, please leave a comment below and rate the recipe.

Ramen egg served on a bowl with Shishito peppers

Also don’t forget to follow me on Youtube[5], Pinterest[6], Facebook[7], Twitter[8] and Instagram[9]. This way you keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to Sign up for a weekly newsletter so you never miss out on new authentic delicious Japanese recipes! Sign up form is on the right-hand sidebar.

Ramen egg served in ramen

Ramen Egg

Ramen egg is Japanese soft boiled egg marinated in a soy sauce based marinade. It is super easy to make and they are the best Ramen companion.

3.58 from 7 votes

Prep Time: 5 minutes

Cook Time: 7 minutes

Marinating time: 5 hours

Total Time: 5 hours 12 minutes

Course: Appetiser, condiments, Side Dish

Cuisine: Japanese

Servings: 4

Calories: 137kcal



Soft Boiled Eggs

  • Bring water to boil in a large saucepan.
  • Add the eggs one by one gently into the boiling water with a ladle.
  • Set a timer for 7-8 minutes. *1
  • After boiling for 7-8 minutes, remove the eggs from the boiling water into a bowl of icy cold water. *2
  • Peel off the shells and set aside.


  • Combine all sauce ingredients except miso in a small saucepan over medium heat.
  • Turn the heat off just before the sauce boils. Do not completely bring the sauce to boil.
  • Add miso paste and dissolve it. *3
  • Cool the sauce down and marinate the eggs in a ziplock bag and refrigerate for about 5 hours at least. *4


*1 If you like runny soft boiled egg, set the timer for 7 minutes. If you like a little firmer, set the timer for 8 minutes.  *2 This step prevents the eggs being cooked further with residual heat.  *3 Miso flavour will be lost if the sauce is boiled. So add miso after the heat is turned off.  *4 To marinade evenly, make sure the sauce is covering the eggs. See the post above how to remove air out of the ziplock bag.   *5 Tobanjyan is Chinese broad bean chilli paste. You can find chilli paste labeled 豆板醬 at any Asian grocery stores. Using a ziplock bag is easier and better to marinade the eggs evenly.


Calories: 137kcal | Carbohydrates: 16g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 1103mg | Potassium: 102mg | Sugar: 13g | Vitamin A: 240IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 1.2mg

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  1. ^ Miso (www.chopstickchronicles.com)
  2. ^ Toban Djan (www.amazon.com)
  3. ^ Japanese food substitution post (www.chopstickchronicles.com)
  4. ^ Bento Box (www.chopstickchronicles.com)
  5. ^ Youtube (www.youtube.com)
  6. ^ Pinterest (www.pinterest.com)
  7. ^ Facebook (www.facebook.com)
  8. ^ Twitter (twitter.com)
  9. ^ Instagram (www.instagram.com)
  10. ^ Shihoko | Chopstick Chronicles (www.chopstickchronicles.com)
  11. ^ Metric (www.chopstickchronicles.com)
  12. ^ US Customary (www.chopstickchronicles.com)

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