Japanese Ramen Egg

4.55 from 11 votes
Recipe IndexJump to Recipe

This post may contain affiliate links. Please read myย 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!

How to make Japanese Ramen Eggs (ajitsuke tamago), super easy recipe that gives delicious and runny eggs.
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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”).


Ingredients for Ramen Soft Boiled Egg

Ramen flavored Eggs with runny interior served on a plate and ready to be eaten.
  • Baking soda
  • Eggs
  • Japanese tsuyu or soup base
  • Cooking sake
  • Mirin
  • Soy sauce

See the recipe card for full information on ingredients.


Helpful Tips For Home Cooks

  • 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 I 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 per serving?

This recipe has 83 calories per serving.

Easy gooey, soft, Japanese ramen eggs cut in half.

What To Serve With Ramen Eggs

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.


Other Recipes You Might Like

Freshly baked cod fillet with seasonings crust on a plate, garnished with lemon slices and herbs.
5 Secrets to 20-Minute Dinners
FREE EMAIL BONUS: How would it feel to have dinner DONE in 20 minutes? I’ll show you how!
Please enable JavaScript in your browser to complete this form.
4.55 from 11 votes

Japanese Ramen Egg

How to make Ramen Eggs – gooey, soft, almost runny egg yolks, ramen eggs are the best. Learn the secret techniques. 
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 6 people
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients  

  • water for boiling
  • 1 tablespoon baking soda
  • 6 eggs at room temperature

Seasoning Sauce:

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!

Nutrition

Serving: 6people, Calories: 83kcal, Carbohydrates: 3g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 164mg, Sodium: 874mg, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating





34 Comments

  1. Graeme Smith says:

    Hello Bee,
    I haven’t tried the dish yet can please advise if the baking soda is in the water whilst boiling and if so the quantity?
    Kind regards
    Graeme

    1. Bee Yinn Low says:

      Please check the recipe card, it’s at the bottom. Yes, it’s added to the water for boiling.

  2. Yeh Ximin says:

    5 stars

  3. Smishra says:

    5 stars
    Wow, itโ€™s amazing dear and inviting too. I learned a few tricks with this recipe! Thank you so much

  4. S Mishra says:

    5 stars
    Iโ€™m going to try this for dinner tonight. it looks so yummy. Thanks for sharing with us.

  5. Chrissie Baker says:

    5 stars
    I really love your ramen egg recipe and also get a positive feedback about their taste ? So thank you very much for sharing ?

  6. Chelsea says:

    Where can I find Sake? Is it the same one to be found in the liquor store? I notice it says cooking Sake, but when I Googled, the results are showing me mirin.

    1. Rasa Malaysia says:

      You can find at Japanese stores or Asian stores, it’s labeled as cooking sake. Not the same in the liquor store. Mirin is sweet cooking wine, cooking sake is not sweet.

      1. Vanessa V. says:

        5 stars
        Wow! I did not know that. Thanks! ~V

        1. Rasa Malaysia says:

          ??

  7. Ashley says:

    5 stars
    This recipe is so simple and so incredibly healthy. I love the meal prepping idea, to cook once and have a delicious breakfast. Yum!

  8. Cassandra McNeir says:

    In KL we were served hard boiled eggs that had a crispy skin. They were delicious. Probably not
    Ramen eggs as they did not have a soy coating, indeed, it seemed no extra coating at all. Have you any idea of how they were achieved? I would love to have a recipe.
    I hope you can help.
    Thank you in anticipation
    Cassandra

    1. Rasa Malaysia says:

      Just deep-fry the eggs.