EASY Ramen Eggs (Ajitsuke Tamago) – Only 5 Ingredients (VIDEO)

Ingredients for Ramen Eggs (Ajitsuke Tamago)

Ramen Eggs are also called Ajitsuke Tamago in Japanese; some people also call them soy sauce eggs or shoyu eggs. They’re very simple to the super popular Korean Marinated Eggs but with less spice/ingredients.

Love eggs but don’t want the jammy middle? Try a rolled omelette like Korean Egg Roll! Feeling like soup? Make my super easy and fast Egg Drop Soup for the ultimate comfort dish.

You only need 5 ingredients to make perfect Ramen Eggs every time –

Eggs

• I use the eggs labeled “large”. Make sure you are using eggs of similar sizes so they are consistently marinated. If you are using smaller eggs, your Ramen Eggs will be ready faster.
  • Bring them up to room temperature before gently placing them into the boiling water. This way the cook time will always be consistent. (Using cold eggs straight from the refrigerator will require another minute or so of cooking.)

Liquid Seasonings

• Distilled White Vinegar – I add distilled white vinegar to the water before boiling my eggs. Vinegar helps break down the egg shell, allowing the peeling to be a much easier process. Bonus tip – use a wide spoon to help guide the shell removal!
• Light Soy Sauce – This is “light” or “all-purpose” soy sauce – do not use “dark” soy sauce, as it is too thick and sweet for this recipe.
• Sake – I like using sake for Ramen Eggs because it adds an added layer of sweetness and complexity of flavor. If you don’t have sake or want to leave it out, you can use water.
  • What type of Sake should I use?
    • Any inexpensive, draft sake will work! You definitely don’t need to spend more than $10 on a bottle of sake for any recipe that calls for it. Hakutsuru is a brand I use that is widely available in western groceries – it usually sells for $5-6 a bottle for 300ml.
• Mirin – This is a sweet cooking wine that is used frequently in Korean and Japanese cooking. It provides a great balance to the soy sauce in this recipe.
  • The recipe for Ramen Eggs has so few ingredients that I don’t recommend substituting; if possible, try to use mirin.
  • If you don’t have mirin, you can substitute with rice vinegar but add 1 tsp of sugar, as rice vinegar does not have the sweetness of mirin.
  • You can also substitute with 1/4 cup water + 1 tbsp honey mixed in

4. Submerge the Eggs

Once the eggs are peeled, it’s time to move onto the marinade! Prepare an air tight container to put your eggs in and make sure it is deep enough to submerge the eggs in the liquid.

Pour the marinade over the eggs in a container so your eggs are completely submerged. If you don’t have enough liquid to fully cover the eggs, place a paper towel or parchment paper over the eggs and press it into the marinade, then secure the lid. This will ensure all parts of the egg are covered. You need them to be completely submerged so each Ramen Egg will marinate evenly (you don’t want any white spots!)

Let your Ramen Eggs marinate overnight. Be sure to try these with my Chicken Ramen recipe!

Recipe Instructions: Ramen Eggs

1. The 7-Minute Egg Boil

Bring a pot of water to a boil and add 2 tbsp of distilled white vinegar to the boiling water. The white vinegar will help soften the eggshell, making the eggs easier to peel once cooked.

Next, gently drop in your room temperature eggs (I recommend using a spider strainer or other similar tool) all at once to ensure even cooking. Set your timer for 7 minutes and let them cook over medium high heat!

If you want to be extra precise with a thermometer, ensure the water temperature is between 180F-200F and adjust the heat accordingly if the temperature falls out of this range.

2. Making the Egg Marinade

In a small saucepan, add light soy sauce, sake, and mirin and whisk together to combine. Bring the mixture to a simmer for 2 minutes over medium high heat and then turn off the heat and let the marinade cool completely. That’s it – your Ramen Egg marinade is done!

3. Shock The Eggs in Ice Water!

Once the 7 minutes are up, remove the eggs from the pot and immediately shock them in ice water! This is a KEY step in making perfectly jammy Ramen Eggs. Shocking the eggs in ice water will stop them from cooking further. You do not want the eggs to continue cooking after the 7 minutes; otherwise, you will end up with hard-boiled eggs.

Let the eggs sit for a minute or until they are completely cool to the touch. Once cooled, you are ready to peel your eggs.

4. Submerge the Eggs

Once the eggs are peeled, it’s time to move onto the marinade! Prepare an air tight container to put your eggs in and make sure it is deep enough to submerge the eggs in the liquid.

Pour the marinade over the eggs in a container so your eggs are completely submerged. If you don’t have enough liquid to fully cover the eggs, place a paper towel or parchment paper over the eggs and press it into the marinade, then secure the lid. This will ensure all parts of the egg are covered. You need them to be completely submerged so each Ramen Egg will marinate evenly (you don’t want any white spots!)

Let your Ramen Eggs marinate overnight. Be sure to try these with my Chicken Ramen recipe!

How to Store Ramen Eggs

Keep your Ramen Eggs in an airtight container for up to 2-3 days. I recommend removing them from the marinade after 1-2 days to avoid them becoming too salty. (The Ramen Eggs never last too long in my house so I’ve never had this issue!)

If you tried this Ramen Eggs recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!