Jammy Ramen Eggs (Ajitsuke Tamago) - These are sweet, salty and rich with plenty of umami flavor. Plus they are super easy to make and an essential part of a authentic Ramen bowl.

Ramen Eggs

Course: Breakfast, Brunch, Lunch, Side Dish, Snack
Cuisine: Asian, Japanese
Keyword: Condiments, Eggs, Ramen
Prep Time: 5 minutes
Cook Time: 15 minutes
Marinading Time: 8 hours
Total Time: 20 minutes
Servings: 4 eggs
Author: Dini @ The Flavor Bender

Sweet, salty, rich and with plenty of umami flavor - these jammy Ramen Eggs (Ajitsuke Tamago) are simple, versatile and perfect in your ramen bowl, or any other way you eat them! 

Minimum marinating time of 2 hours, or up to 12 hours (optimal). 



For the eggs

  • 4 - 5 large eggs 2 oz in weight (plus more in case any of the eggs crack!)

For the marinade

  • ¾ cup Mirin or Aji mirin
  • ¼ cup regular soy saue
  • ¼ cup mushroom dark soy sauce or dark soy sauce (if you can’t find it, substitute with an equal amount of regular soy sauce + 1 tbsp brown sugar)

Optional spices

  • ½ tsp cayenne pepper
  • 2 cloves of garlic, or 1 inch piece of ginger sliced
  • 1 star anise


Ramen Eggs

  1. Fill a saucepan with some water. Make sure the pot is large enough for the eggs to sit at the bottom in one layer, and to have about 1 inch of water above the eggs.

  2. Add some salt or a little vinegar to the water (this is to prevent the egg whites from running out if there's any cracking of eggs while cooking).

  3. Bring the water to a boil over high heat with the lid on. Then lower the heat to medium or medium high, so that the water is still bubbling but not at a rolling boil (the eggs are more likely to crack at a rolling boil).

  4. Lower each egg gently into the water. (If any eggs crack while being lowered into the water, I would use them to make omelette or scrambled eggs instead!).

  5. As soon as you've lowered all the eggs into the water, place the lid back on, and immediately set the timer as follows to cook the eggs to your preference.

    5 ½ minutes for set, but soft egg whites, and runny egg yolks - these eggs are really delicate.

    6 minutes for a set white, but runny egg yolk.

    6 ½ minutes for a set white, a jammy/runny egg yolk, and as seen in the pictures in this post - this is my favorite.

    7 minutes for a set white, and a half set egg yolk.

  6. When the time is up, remove the eggs and immediately place them in a bowl with cold running water, for at least 2 - 3 minutes, OR place them in an ice bath for a few minutes.

  7. Carefully peel the eggs by gently tapping them on a hard surface to create little cracks along the surface. (The eggs cooked for 5 ½ minutes will be trickier to peel than those cooked for 7 minutes).

  8. Once peeled, place the eggs in the (cooled) marinade. For those eggs cooked for 5 ½ minutes, put the marinade into a bowl where the eggs can be placed along the bottom in one layer.

  9. Let the eggs marinate for at least for 2 hours, or 8 - 12 hours for best results, or even up to 24 hours.

  10. Remove the eggs from the marinade and place them in a separate air-tight container. These can be stored in the fridge for up to 4 days.

  11. Keep the rest of the marinade in an air-tight container in the fridge. This can be re-used for up to 3 weeks.


  1. Place the marinade ingredients in a tall container with an air-tight lid. Whisk to combine (if you added sugar, make sure the sugar is completely dissolved). The basic marinade is now ready.

  2. If you want to infuse the marinade with more flavor, place it in a small saucepan, along with ¼ cup of water. Add chili, or garlic, or ginger, or star anise (or all), and bring the marinade to a simmer. As soon as the sauce starts to simmer, remove it from the heat and let it cool to room temperature.

  3. Put the infused marinade in a tall air-tight container, along with the cooked eggs to marinate, as described above.