How long to boil eggs for ramen?

Boil ramen eggs for exactly 6 1/2 to 7 minutes for jammy yolks. Start with room temperature eggs in boiling water, then immediately transfer to an ice bath to stop cooking.

How long to marinate ramen eggs?

Depending on the type of marinade (how strong it is) marinate ramen eggs for a minimum of 4 hours for light flavor, or up to 24 or 48 hours for deep, rich flavor. Don't exceed 48 hours as eggs become too salty especially with concentrated marinades that don't include water to balance things out like this one does.

Can I reuse the ramen egg marinade?

I recommend reusing the marinade once more for another batch of eggs so long as your original batch have only been marinating for 24 hours or less. You can also add it to rice bowls, stir fry, noodle dishes, etc. as a delicious seasoning, but you'll first need to bring it to a boil. This will help kill any potential bacteria. For food safety, I don't recommend reusing ramen egg marinade more than twice. Of course you can do what you want, but to help avoid issues with bacterial growth, this is the best way to avoid it when using the leftover ramen marinade for making a new batch of ramen eggs. If you're pregnant, or are immunocomp rised in any way, I suggest you to avoid reusing the marinade completely .

How do I reheat ramen eggs?

Ramen eggs are typically served at room temperature or gently warmed. To reheat, bring them to room temperature for 20-30 minutes to temper, slice them and add them to your hot ramen broth. Or place whole ramen eggs in warm ramen broth for 1-2 minutes. Whatever you do, don't microwave ramen eggs because they'll overcook.

Can I make ramen eggs without mirin?

Yes! Substitute mirin with EITHER high quality Shaoxing wine plus sugar to taste, Replace mirin with sake + 1 tablespoon sugar (or to taste), or 1/2 cup rice wine vinegar + 2 tablespoons sugar, or dry sherry + 1 tablespoon honey, or high qualitty Shaoxing wine + sugar to tasteOR rice wine vinegar plus sugar (use 1/2 cup rice vinegar + 2 tablespoons sugar) . The flavor will be slightly different but still delicious.

How long do ramen eggs keep in the refrigerator?

Properly stored ramen eggs keep for 3-4 days in the refrigerator. Remove them from the marinade after 24-48 hours and store in an airtight container to prevent over-salting.

What's the difference between ajitsuke tamago and regular soft boiled eggs?

Ajitsuke tamago are soft boiled eggs marinated in soy sauce mixture, giving them a caramel color and umami flavor. Regular soft boiled eggs are just cooked eggs without marination like these pictured below. They're still delicious in ramen but they don't offer the same deliciousness as authentic Ajitsuke tamago.

How to cook an egg in ramen?

If you stumbled here looking for instant ramen hacks to jazz up those 99-cent noodle packets (no judgment – we've all been there!), just crack a raw egg directly into your boiling ramen during the last 2 minutes of cooking. For bonus points, drizzle in a little of this ramen egg marinade to transform your dorm room dinner into something that actually tastes good. But if you want the real deal – you can also make these authentic jammy, restaurant-quality ramen eggs – that'll make your cheap ramen taste amazing!

Perfect Ramen Egg Recipe (Ajitsuke Tamago 味付け卵)

Name: Easy Jammy Ramen Eggs (Ajitsuke Tamago 味付け卵)
Prep time: 2 min
Cook time: 6 min
Total time: 8 min
Cuisine: Japanese
Ingredients: 4 to 6 large eggs (slightly older eggs), room temperature; 1/2 cup soy sauce (regular soy sauce recommended but low sodium will work) (120g); 1/2 cup sweet mirin (120g); 1 cup water (236g); 1 teaspoon sugar (5g); 1/4 cup sake (60g)

Description

Perfect ramen eggs (ajitsuke tamago) with jammy yolks and caramel-colored whites marinated in soy sauce are easier to make than you think! This foolproof ramen egg recipe takes just minutes of cooking plus overnight marinating to create restaurant-quality soft boiled eggs. Whether you're topping homemade ramen, rice bowls, or eating them as a protein-rich snack, these Japanese marinated eggs add incredible umami flavor and creamy richness to any dish.

Ingredients

Scale

4 to 6 large eggs (slightly older eggs), room temperature
1/2 cup soy sauce (regular soy sauce recommended but low sodium will work) (120g)
1/2 cup sweet mirin (120g)
1 cup water (236g)

Optional Add-in

1 teaspoon sugar (5g)
1/4 cup sake (60g)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Boil the eggs. To a pot of boiling water, gently add the eggs and allow them to cook for 6 to 6 1/2 minutes for more soft-boiled runny yolks or 7 to 8 minutes for more custardy yolks. Remove them to a bowl of ice water and allow them to cool completely to stop the cooking. Gently peel the eggs and try not to tear them. Place them in a bowl or a sustainable plastic bag. *If you don't have ice, cook the eggs for exactly 6 minutes, remove them to a bowl, and run the eggs under cold tap water until completely cooled.
Make the soy-mirin marinade. While the eggs are boiling, add the soy sauce, mirin, and water to a measuring cup or bowl and stir to combine.
Marinate the eggs. Pour the marinade over the eggs to cover them, seal them with sustainable cling film and refrigerate overnight or up to 24 to 48 hours for the best flavor, or at least a minimum of 4 hours. Slice the eggs in half and Enjoy!

If using a bowl to marinate eggs, place cheesecloth or a paper towel over the top of the eggs so that it absorbs the marinade and will properly color and coat any part of the eggs that are not fully immersed. (see photos).

If using a plastic bag to marinate eggs, remove all the air and twist it up, and seal it so that the eggs are fully immersed in the marinade.

Notes

If using cold eggs straight out of the refrigerator, add one minute to the cooking time.

For a lower-sodium ramen egg marinade, substitute regular soy with low-sodium soy sauce.

When referring to "slightly older eggs" obviously, you should use them before their expiration date. But waiting even a week after you've purchased them to use them can be beneficial and help making peeling easy. See the main post for the science behind why.

You can substitute 1/4 cup (60g) of the water for sake if desired.

If by chance you happen to also be making my chashu pork recipe, you can skip making the marinade recipe here and use the leftover chashu cooking liquid to marinate the ramen eggs instead. This saves time and ingredients, and it's really delicious.

If you don't have ice in your freezer when you decide to make ramen eggs, boil the eggs for exactly 6 minutes and remove them to a bowl of cold tap water and continue running water over them until they are completely cool. Not ideal, but I've done it and it works!

Adding 1 tablespoon (15g) of vinegar and 1 teaspoon (4g) of salt to 4 cups (1 liter) of water, makes it a little easier to peel the eggs. But the best trick is to simply not use super fresh eggs, which are difficult to peel no matter what. Obviously, this doesn't mean you should use expired eggs, but rather eggs that are about a week or a week and a half old because they're.

Be very gentle when peeling ramen eggs, because they're very soft, which makes them easy to tear. However, if you do get a crack or even a large tear, it's no big deal; pop them into the marinade anyway because they'll still taste delicious. Believe me, it's happened to me:)

If you want to steam ramen eggs instead of boiling them, see the main post for instructions.

Using dental floss or a wire to cut ramen eggs makes the cleanest cut, but if you're only concerned with flavor and not whether they look perfect, just use a sharp knife like most of us use. Using a serrated knife will leave ridges on the whites (see main post for what that looks like),

Prep Time: 2 minutes
Cook Time: 6 minutes
Category: Ramen
Method: Boiled
Cuisine: Japanese

Nutrition

Serving Size: 1 egg