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Extreme close-up of a perfectly sliced soy marinated egg with a runny jammy yolk, resting on a wooden board.

🍜 The Secret to Perfect Soy Marinated Eggs (Ajitsuke Tamago) for Ramen

Sofia Martinez
 Unlock the secret to perfect ramen eggs! Our easy Ajitsuke Tamago recipe yields jammy yolks & a savory-sweet marinade. Transform your ramen bowl with this pro guide.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 25 minutes
Course Appetizer, Side Dish, Condiment
Cuisine Japanese
Servings 2
Calories 80 kcal

Ingredients
  

  • Group Name: The Main Players
  • 6 large eggs Pro Tip: Use eggs that are at least a week old for easier peeling!
  • 1 tbsp white vinegar
  • Group Name: The Transformative Marinade
  • ½ cup water or simple dashi for extra umami
  • 5 tbsp soy sauce Japanese shoyu is best
  • 4 tbsp mirin non-negotiable for authentic flavor
  • 2 tsp dark soy sauce optional, for color
  • Group Name: Flavour Boosters Optional
  • 1-2 cloves garlic lightly smashed
  • A few thin slices of fresh ginger
  • 1 green onion cut into pieces

Instructions
 

  • The Perfect Boil: Bring a medium pot of water to a rolling boil. Add the vinegar. Gently lower the eggs into the water and set a timer for 6½ minutes for a runny yolk or 7 minutes for a jammy yolk.
  • The Ice Bath: While the eggs cook, prepare a large bowl with ice water. The second the timer goes off, immediately transfer the eggs to the ice bath using a slotted spoon. Let them chill for at least 10 minutes.
  • The Gentle Peel: Once completely cool, gently tap each egg on the counter and peel under cool running water.
  • The Flavour Infusion: Combine all marinade ingredients (and any flavour boosters) in a small saucepan. Bring to a simmer, then immediately remove from heat. Let it cool completely.
  • Marinate: Place the peeled eggs in an airtight container. Pour the cooled marinade over them, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, but overnight for best results.
  • Serve: Remove eggs from the marinade. Slice in half with a sharp knife and add to ramen, rice bowls, or enjoy as a snack!

Video

Notes

Equipment
  • Medium Saucepan
  • Slotted Spoon
  • Large Bowl (for ice bath)
  • Airtight Container or Jar
  • Measuring Spoons/Cups
Nutrition
(Approximate values per egg)
  • Calories: 80
  • Fat: 5g
  • Carbohydrates: 2g
  • Protein: 6g
  • Sodium: 450mg
Notes
  • Peeling Ease: Slightly older eggs peel much more easily than fresh ones.
  • Marinade Reuse: The marinade can be reused once for another batch of eggs. Just bring it to a boil first to kill any bacteria.
  • Storage: Keep marinated eggs in an airtight container in the refrigerator for up to 4 days.
  • Serving Ideas: These eggs are incredible not just in ramen, but also sliced over steamed rice or added to grain bowls.
 
 
Keyword soy marinated eggs, ramen eggs, ajitsuke tamago, jammy eggs, Japanese recipe