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: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4 eggs
Calories: 88kcal
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). 
EASY - This recipe is great for novices! Easy to make and really delicious!
US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
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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 sauce
  • ¼ cup 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

  • 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.
  • 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).
  • 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).
  • 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!).
  • 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.
  • 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.
  • 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).
  • 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.
  • Let the eggs marinate for at least for 2 hours, or 8 - 12 hours for best results, or even up to 24 hours.
  • 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.
  • Keep the rest of the marinade in an air-tight container in the fridge. This can be re-used for up to 3 weeks.


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


Serving: 1egg | Calories: 88kcal | Carbohydrates: 3g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 187mg | Sodium: 510mg | Potassium: 63mg | Sugar: 2g | Vitamin A: 260IU | Calcium: 25mg | Iron: 1mg