Ramen Eggs (Ajitsuke Tamago)

Ramen Eggs (Ajitsuke Tamago) are a beloved ramen topping featuring perfectly jammy, soft-boiled centers and savory, umami-rich flavor from a soy-based marinade. These melt-in-your-mouth eggs elevate any bowl of noodles—or work beautifully as a snack or appetizer. With just a few simple ingredients, you can recreate these restaurant-quality ramen eggs at home!

Recipe

Serves: 5
Prep time: 10 minutes
Cook time: 10 minutes
Rest time: Overnight and 10 minutes

Ingredients:
5 large (60g or 2.1oz) eggs
1 cup chicken stock
3 tablespoons soy sauce
3 tablespoons mirin
3 tablespoons sake

Instructions

1. Prepare the eggs:

• Gently poke a tiny hole at the base (rounded end) of each egg. This makes soft-boiled eggs easier to peel without leaking—trust the process!

2. Boil the eggs:

• Bring a pot of water to a boil. Carefully lower in the eggs.
• Boil for exactly 6 minutes. For the first 2 minutes, stir gently and continuously to center the yolks.

3. Cool and peel:

• Transfer the eggs immediately to cold running water or an ice bath. Let cool for 10 minutes.
• Tap each egg gently with a teaspoon to crack the shell. Peel while submerged in water for the smoothest result.

4. Make the marinade:

• In a small pot over medium heat, combine chicken stock, soy sauce, mirin, and sake.
• Bring to a boil and simmer for 1 minute. Remove from heat and let cool completely. (This is a great substitute for traditional Chashu marinade and tastes just as delicious!)

5. Marinate the eggs:

• Place the peeled eggs in the cooled marinade. Cover and refrigerate overnight for best flavor.

Tips & notes

• Why poke a hole? A tiny hole at the base of the egg helps create an air pocket, making peeling soft-boiled eggs easier without compromising shape or texture.
• Timing is crucial: A precise 6-minute boil gives you the ideal jammy yolk—set on the outside and creamy in the center.
• Chashu broth substitute: While ramen shops use leftover pork braising liquid, this quick marinade of soy sauce, mirin, sake, and chicken stock delivers fantastic flavor.
• Make-ahead friendly: These eggs keep well in the marinade for up to 3 days in the fridge. The flavor deepens the longer they sit!
• Use them creatively: Besides ramen, enjoy these eggs sliced on rice bowls, in bento lunches, or as a savory snack.