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The Ultimate Egg
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snacks

Ajitsuke Tamago (Ramen Eggs)

The marinated soft-boiled egg that crowns a bowl of ramen. Cooked for exactly 6 minutes and 30 seconds, peeled, and soaked in a soy-mirin marinade for at least 4 hours. The whites turn amber and savory-sweet while the yolks stay custardy. Also excellent as a snack straight from the jar.

Prep: 10 min Cook: 7 min Total: 17 min Serves: 6

Instructions

  1. Bring a pot of water to a rolling boil. Gently lower the eggs in with a spoon. Boil for exactly 6 minutes and 30 seconds.

  2. Transfer immediately to an ice bath and chill for 5 minutes. Peel carefully — the eggs are still soft and delicate.

  3. Make the marinade: Combine soy sauce, mirin, water, and sugar in a small saucepan. Heat briefly until the sugar dissolves. Let cool to room temperature.

  4. Place the peeled eggs in a zip-top bag or container and pour the marinade over them. Make sure the eggs are fully submerged — if using a bag, squeeze out excess air.

  5. Refrigerate for at least 4 hours, or overnight for deeper flavor and color. Turn the eggs once halfway through if they are not fully submerged.

  6. To serve, halve the eggs lengthwise. The whites should be golden-brown and the yolks still soft and jammy. Keeps in the marinade for up to 3 days.