Soft Boiled Ramen Eggs (Ajitsuke Tamago)

Slight salty, sweet, and packed with umami goodness, these Soft Boiled Ramen Eggs (Ajitsuke Tamago) are what life is all about. These jammy, flavor-soaked eggs are super easy to make and perfect in ramen, as a snack, or honestly any way you want to eat them. If you’ve ever made a ramen eggs recipe at home, you know how addictive they are.

Oh delicious, jammy, umami-packed eggs. You know that feeling when you order ramen, take a bite, and hit that perfectly soft center with the savory marinade? Total heaven. That’s exactly what these Japanese marinated eggs are all about.

What if I told you that you could make your own at home and it’s incredibly simple? Yes, it’s true. You can make perfect soft boiled eggs for ramen right in your kitchen with just a few ingredients, and the result tastes just like your favorite ramen shop. This Ajitsuke tamago recipe gives you rich, savory, slightly sweet soy sauce ramen eggs that you’ll want to put on everything.

You'll definitely want to serve these ramen eggs in this shoyu ramen, Instant Pot Ramen, Shio Ramen or this Red Curry Ramen.

What Are Ramen Eggs?

Ramen eggs are soft-boiled eggs marinated in a savory mixture of soy sauce, mirin, sake, dashi, and water. In Japan, they're often called ajitsuke tamago or shoyu eggs. The yolks stay creamy or jammy while the whites absorb the flavorful marinade.

They're commonly served in ramen, but they're also delicious in rice bowls, bento lunches, and as a protein-packed snack.

Jump to:

• What Are Ramen Eggs?
• Why This Recipe Works
• Why These Ramen Eggs Are Better Than Store-Bought
• What Is My Take on Ajitsuke Tamago?
• Ingredients
• Key Ingredients
• Step By Step Instructions
• How to Get Perfect Jammy Ramen Eggs
• Common Mistakes to Avoid
• Variations
• What to Serve With Ramen Eggs
• Expert Tips
• Common Questions
• Storage + Reheating + Make Ahead + Meal Prep
• Closing Thoughts on Ramen Eggs
• Recipe
• 💬 Comments

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Why This Recipe Works

• Steaming the eggs makes them easier to peel and gives consistent results.
• The soy sauce, mirin, and sake create the classic flavor used in authentic Ajitsuke tamago recipe marinades.
• Dashi adds deep umami flavor just like restaurant ramen.
• A 24-hour soak gives you perfectly seasoned Japanese marinated eggs.
• The timing creates perfect soft boiled eggs for ramen with that signature jammy center.

Once you try this ramen eggs recipe, you’ll want to keep a batch in the fridge all the time.

Why These Ramen Eggs Are Better Than Store-Bought

Store-bought marinated eggs can be expensive, overly salty, or hard to find. Making them at home lets you control the yolk texture, saltiness, and marinating time. Fresh homemade eggs also have better texture and richer flavor.

What Is My Take on Ajitsuke Tamago?

Traditional Soft Boiled Ramen Eggs (Ajitsuke Tamago) are served in ramen shops across Japan, and they’re known for that rich, savory marinade and soft, custardy yolk. My version keeps the authentic flavor but uses a simple method anyone can make at home.

Instead of complicated steps, this Ajitsuke tamago recipe uses easy-to-find ingredients and a foolproof steaming method so your eggs come out perfect every time. The marinade is the classic mix of soy sauce, mirin, sake, and dashi, which gives you that deep flavor you expect from real soy sauce ramen eggs.

They’re amazing in ramen, but they’re also great sliced over rice, tucked into bento boxes, or eaten straight from the fridge as a snack.

Ingredients

• 6 whole eggs
• ½ cup soy sauce
• ½ cup mirin
• 1 cup water
• 1 teaspoon dashi powder
• ½ cup sake

👉 Scroll down to the recipe card for a printable version of ingredients and instructions.

Key Ingredients

• Eggs - Use large eggs for the most reliable cook time and texture.
• Soy Sauce - Adds saltiness, color, and deep umami flavor.
• Mirin - Balances the soy sauce with subtle sweetness.
• Dashi Powder - Adds classic Japanese savory depth.
• Sake - Helps round out the marinade flavor.

Step By Step Instructions

Soft boiled eggs can be cooked in many different ways. I always steam mine as I find the results to be consistent. A lot of people use the Instant Pot now, but I haven't converted over to that method yet. Scroll down to see the instructions of making soft boiled eggs.

We start by making the marinade first so it has time to cool before pouring it over the eggs.

Learn how to cook eggs in the instant pot. I have found that this silicone steamer basket is just perfect for making eggs in the Instant Pot!

It's got these perfect handy handles to make it easy to pull the eggs out, and the edges are soft, reducing the number of cracks you get from the eggs bouncing around. I love this thing! Buy a silicone steamer basket for Instant Pot.

You can also boil them in water for 8 minutes, or make my favorite sous vide soft boiled eggs!

How to Get Perfect Jammy Ramen Eggs

• Use eggs straight from the fridge
• Steam for 8 minutes for jammy yolks
• Transfer immediately to ice water
• Cool completely before peeling
• Marinate at least 24 hours for best flavor

Common Mistakes to Avoid

• Overcooking the eggs
• Skipping the ice bath
• Using warm marinade
• Marinating too briefly
• Cracking eggs while peeling too aggressively

Variations

If you want to add a little something extra to your eggs, try adding some of these ingredients to the marinade:

• 2 minced garlic cloves;
• Minced shallot or onion (1-2 tablespoons);
• 1 teaspoon of cayenne pepper or 1-2 minced Thai chilies;
• A couple slices of fresh ginger;
• 1 star anise.

What to Serve With Ramen Eggs

These flavorful eggs pair well with many dishes:

• Use them in a salad (try this Chopped Miso Salad);
• They're not just reserved for ramen - use them in any kind of soup or stew.
• Slice them and add them to a sandwich. They'd be amazing on this Vietnamese Banh Mi;
• Serve them over rice - try them on plain rice or this Fried Rice;
• Just eat them. With a touch of Sriracha.

They also work sliced over salads, grain bowls, or avocado toast.

Expert Tips

• When peeling the eggs, remove the membrane too — this helps the shell slide off easily.
• Don’t marinate longer than 24 hours or the eggs can get too salty.
• Save the marinade and reuse it for another batch within 3–5 days.
• Use older eggs for easier peeling.
• Always cool the eggs fully before marinating for the best texture.

These tips make this ramen eggs recipe almost foolproof.

Common Questions

Storage + Reheating + Make Ahead + Meal Prep

• Storage: Keep in an airtight container in the fridge up to 4 days.
• Reheating: Best served cold or room temp. If adding to soup, let the hot broth warm them gently.
• Make Ahead: Prepare 1-2 days in advance for deeper flavor.
• Meal Prep: Add to lunch bowls, noodles, rice bowls, or snack boxes.

Keeping a batch of Soft Boiled Ramen Eggs (Ajitsuke Tamago) in the fridge means you’re always ready to upgrade any meal with rich, savory, umami goodness.

Closing Thoughts on Ramen Eggs

Once you learn how easy it is to make ramen eggs at home, you'll want a batch in your fridge at all times. They're packed with flavor, versatile, and make everyday meals feel special. Whether you serve them in ramen or enjoy them as a quick snack, these marinated eggs are always worth it.

More Japanese Recipes

• Chicken Katsu Curry (this would be awesome served with these ramen eggs);
• Roasted Miso Chicken Thighs;
• Udon Noodle Soup (another great option to serve these eggs with);
• Grilled Miso Corn;
• Spicy Miso Ramen;
• Dot forget to have dessert with this Japanese Souffle Cheesecake;
• Browse all the Japanese Recipes.

Did you make these ramen eggs? Rate the recipe and leave a comment below to let me know how they turned out!

Recipe