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Easy Ramen Eggs You'll Make Again and Again-2

Easy Homemade Ramen Eggs You’ll Make Over and Over Again

Delishdoers
Craving those rich, savory ramen eggs (Ajitama) from your favorite Japanese noodle shop? You're in for a treat! These easy homemade ramen eggs are a total game-changer — soft-boiled to jammy perfection and soaked in a deeply flavorful, umami-packed marinade. They’re irresistible on a hot bowl of ramen, delicious over steamed rice, or even as a quick protein snack straight from the fridge.
Once you taste them, you’ll wonder why you didn’t start making these sooner. And yes — they’re that easy.
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Prep Time 10 minutes
Cook Time 7 minutes
Marinate Time 12 hours
Total Time 12 hours 17 minutes
Course Side Dish
Cuisine Japanese
Servings 4 people
Calories 90 kcal

Equipment

  • 1 cooking pan

Ingredients
  

  • 4 large eggs
  • 1 ½ cups soy sauce
  • 2 cups water
  • 1 teaspoon hondashi or substitute with fish bouillon
  • 1 tablespoon mirin Japanese sweet rice wine
  • 1 teaspoon sake
  • 1 teaspoon brown sugar

Instructions
 

  • Gather Ingredients: Prepare all the ingredients ahead of time to ensure a smooth and stress-free cooking experience.
    Ingredients for Ramen Eggs
  • Make the Marinade: In a small pot, combine brown sugar, hondashi (or fish bouillon), soy sauce, mirin, sake, and water. Bring the mixture to a gentle simmer and let it cook for 2–3 minutes, just until the sugar fully dissolves. Remove from heat and allow the marinade to cool completely before using.
    Make the Marinade for Ramen Eggs
  • Boil the Eggs: Bring a pot of water to a gentle boil. Carefully lower in 3–4 large eggs and boil for exactly 6½ minutes for perfectly jammy yolks. Stir gently during the first minute to help center the yolks.
    Cook eggs for Ramen eggs
  • Cool the Eggs: Immediately transfer the eggs to an ice bath (or a bowl of very cold water). Let them sit for 5–10 minutes to stop the cooking process.
    Ice bath for Ramen Eggs
  • Marinate the Eggs: Once the eggs are cooled, gently peel them and place them in the prepared marinade. Refrigerate and let marinate for at least 12 hours, or overnight for the best flavor.
    Marinate the Eggs for Ramen eggs
  • Serve and Enjoy: Slice the eggs in half and serve them over hot ramen, rice bowls, or enjoy them chilled as a savory snack!
    Ramen Eggs

Video

Notes

  • Use room-temperature eggs to reduce the risk of cracking while boiling.
  • Keep the marinade and reuse it for your next batch—just bring it to a boil before storing.
  • Don’t marinate for more than 2 days or the eggs may become too salty.

Nutrition

Calories: 90kcal
Keyword ajitama recipe, best ramen egg marinade, easy homemade ramen eggs, easy ramen egg recipe, how to make ramen eggs, jammy eggs, Japanese ramen topping, soft-boiled marinated eggs, soy sauce marinated eggs, umami eggs
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