Ramen Eggs - Soy Sauce Marinated Eggs (2024)

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Ramen eggs are soy sauce marinated eggs that are soft boiled for a runny, jammy yolk. They're also called shoyu eggs, soy sauce eggs, or soy marinated eggs. In Japan they're called ajitama or ajitsuke tamago (味付け玉子) and are often served atop a bowl of ramen.

Ramen Eggs - Soy Sauce Marinated Eggs (1)

Ramen eggs are delicious soft boiled eggs that are marinated in a soy sauce and mirin mixture. No bowl of ramen is complete without these eggs in my opinion. They can have a soft, runny yolk, or a gelatinous jammy yolk according to your preference.

Ajitama has a savory, umami taste, and depending on how long they've been marinating for, they'll have a stronger soy sauce flavor.

Ramen Eggs - Soy Sauce Marinated Eggs (2)

Ramen eggs are also known as soy sauce eggs, soy marinated eggs, or shoyu eggs. In Japan they go by 'ajitama' which is a portmanteau of 'ajitsuke tamago' (味付け玉子) which translates to seasoned eggs.

Ramen Eggs - Soy Sauce Marinated Eggs (3)

These soy sauce eggs also make a great snack and can be added to salads, rice bowl, or other noodles. Ramen eggs are low carb, naturally keto friendly, and high in protein.

Ingredients

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  • Eggs - I used large eggs; cooking times are based on this size. Tip: Older eggs are easier to peel.
  • Vinegar - Adding vinegar when boiling eggs softens the shell which makes it easier to peel.
  • Mirin - This is a Japanese rice wine. Substitute with water or stock with a pinch of sugar and a few drops of vinegar.

How to Make Ramen Eggs - Soy Sauce Eggs

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Soft Boiled Eggs:

Cold eggs:Boil for7 minutesstraight from the fridge. Starting with cold eggs protect the center yolk from over cooking.

Room temperature eggs:Allow the eggs to come to room temperature for about 30 minutes prior to cooking. Boil for6 minutes. The egg shell is less likely to crack due to less variance in temperature.

Ice Bath: Prepare in advance and immediately transfer the eggs to an ice bath to stop further cooking.

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Make Marinade:

Add the ingredients for the marinade in a plastic ziplock bag and place it in a bowl for stabilization. Gently add the eggs, then push out any extra air.

Twist and clip the bag closed to allow the marinade to completely cover the eggs. This allows you to make a smaller amount of marinade without any waste.

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Soy sauce eggs can be used after 1 hour and up to 3 days later. Cut in half and serve atop a hot bowl of ramen. Enjoy!

Substitutions & Variations

  • For ramen eggs made without mirin: Use water or stock with a pinch of sugar and a few drops of vinegar. Mirin is a Japanese rice wine that's slightly sweet and acidic with a low alcohol content. There are also non-alcoholic mirin available.
  • Spices: Feel free to add a few slices of ginger or garlic to the marinade.
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FAQ

How do you cook soft boiled eggs for ramen?

For cold eggs directly from the fridge, boil for 7 minutes. For room temperature eggs, boil for 6 minutes. Immediately place them in an ice bath.

How long do soy marinated eggs last?

I recommend consuming within 3 days of making them. Store them in the marinade in the fridge.

Can I reuse the soy egg marinade?

If you'd like to reuse the marinade, I suggest boiling and cooling it first. But I recommend making a fresh batch of marinade for best flavor.

I hope you enjoy this recipe! Please share, rate, or comment below. I'd love to hear from you!

Come find me on Facebook, Pinterest, and Instagram! Share your recipes by tagging @drivemehungry. I love seeing your creations!

Thanks so much for stopping by! 🧡 -Jamie

More recipes:

  • Mayak Egg (Korean Marinated Eggs)
  • Easy Classic Keto Deviled Eggs
  • Yaki Udon | Stir Fried Udon Noodles
  • Japanese Hamburger Steak (Hambāgu ハンバーグ)

Recipe

Ramen Eggs - Soy Sauce Marinated Eggs (17)

Ramen Eggs - Soy Sauce Marinated Eggs

Ramen eggs are soy sauce marinated eggs that are soft boiled for a runny, jammy yolk. They're also called shoyu eggs, soy sauce eggs, or soy marinated eggs. In Japan they're called ajitama or ajitsuke tamago and is often served atop a bowl of ramen.

5 from 509 votes

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Prep Time 3 minutes mins

Cook Time 7 minutes mins

Total Time 10 minutes mins

Course Side Dish

Cuisine Chinese, Japanese, Korean

Servings 6

☑ Ingredients

Ramen Egg Marinade

  • ½ cup water or stock
  • 5 Tablespoons soy sauce
  • 4 Tablespoons mirin - see Note 1 for substitutions
  • 2 teaspoons dark soy sauce - (optional for deeper color)

Instructions

Soft Boil Eggs

  • Soft boiled eggs: Bring a large pot of water to a boil. Add vinegar for easy peeling, then gently lower each egg into the pot. Set a timer for6 minutesfor room temperature eggs or7 minutesfor cold eggs from the refrigerator. See Note 2.

    Stir the eggs in one direction for the first 30 seconds for an even cross section.

    6 eggs, 1 Tablespoon vinegar

  • Peel eggs: After the timer is up, place the eggs in an ice bath to stop cooking. Once cooled, crack the shell all over and carefully peel by inserting a spoon between the egg and shell.

    Ramen Eggs - Soy Sauce Marinated Eggs (18)

Marinate Eggs

  • Marinate eggs: Place a ziplock plastic bag in a small bowl or cup for stabilization. Then add the water or stock, soy sauce, mirin, and optional dark soy sauce to the plastic bag.

    Gently place the eggs inside the bag and squeeze the air out of the bag to ensure the eggs are covered in the marinade. Add more water or stock if needed. Twist and clip the bag closed. This allows for a smaller amount of marinade to cover the eggs without extra waste.

    Marinate in soy mirin mixture for up to 3 days in the fridge.

    ½ cup water or stock, 5 Tablespoons soy sauce, 4 Tablespoons mirin, 2 teaspoons dark soy sauce

    Ramen Eggs - Soy Sauce Marinated Eggs (19)

  • Serve: Cut in half and place on top of ramen noodles or rice bowls. Enjoy!

    Ramen Eggs - Soy Sauce Marinated Eggs (20)

✎ Recipe Notes

  1. Mirin substitutions - Mirin is a Japanese rice wine that's slightly sweet and acidic. For a non-alcoholic substitute, use water or stock with a pinch of sugar and a few drops of vinegar. Otherwise replace with half sake and half water, with a pinch of sugar.
  2. Boiling eggs - Be sure to boil the eggs in a pot large enough to hold them in a single layer. If your pot is too small, the eggs will lower the temperature of the water too much and the whites won't set in time. Stir in one direction for first 30 seconds for an even cross section. Room temperature eggs should be left on the counter for 30 minutes prior to boiling.
  3. Marination time - Ramen eggs can be marinated in the fridge for up to 3 days. They can be enjoyed 1 hour after marinating but will taste best the next day.
  4. Storage - Store remaining eggs in the marinade for up to 3 days in the fridge.

Nutrition

Calories: 81kcal | Carbohydrates: 4g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 630mg | Potassium: 80mg | Fiber: 1g | Sugar: 2g | Vitamin A: 238IU | Calcium: 27mg | Iron: 1mg

Tried this recipe?Let us know how it was and give it a 5 star rating! Tag @drivemehungry to show off your creations! I love seeing your photos!

*Nutritional information is an estimate, calculated using online tools.

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Reader Interactions

Comments

  1. Claire

    Ramen Eggs - Soy Sauce Marinated Eggs (21)
    These eggs really are as perfect as they get! I had remembered loving them in Japan with my ramen, and have always wanted to recreate them at home. Thanks for the tip about cooking the eggs from cold to maintain that great yolk!

    Reply

    • Jamie

      Thank you Claire! I'm so glad you found the recipe helpful!

      Reply

  2. Jodi

    Ramen Eggs - Soy Sauce Marinated Eggs (22)
    Absolutely delicious! This is my go to ramen egg recipe! Thank you for sharing!

    Reply

    • Jamie

      That's so great to hear. Thank you Jodi!

      Reply

  3. Alison

    Ramen Eggs - Soy Sauce Marinated Eggs (23)
    So simple and delicious! I'm never making ramen without these eggs again!

    Reply

  4. June

    Ramen Eggs - Soy Sauce Marinated Eggs (25)
    Ended up with a perfectly cooked egg with a jammy yolk. Added it to a rice bowl but will try with ramen next time.

    Reply

  5. Heather

    Ramen Eggs - Soy Sauce Marinated Eggs (26)
    First time making these soy sauce eggs..and they were so good. Made the ramen SO much better!

    Reply

    • Jamie

      Yay I'm so glad to hear that Heather! Yes it's a must have for ramen! 🙂

      Reply

  6. Heidy

    Ramen Eggs - Soy Sauce Marinated Eggs (27)
    I hadn't had shoyu eggs that were good in so long. I want to say since I was in California. Your shoyu eggs were perfect! I am happy I found you on Pinterest because I am making more of your recipes! Have a fabulous day!

    Heidy

    Reply

    • Jamie

      Aww thank you so much Heidy! That makes me so happy. 🙂

      Reply

  7. Chef and Steward

    Ramen Eggs - Soy Sauce Marinated Eggs (28)
    This ramen egg was such a huge hit over the weekend that I had to return to share how lovely this recipe is.

    Reply

    • Jamie

      Thank you so much! I'm glad you enjoyed the recipe!

      Reply

  8. Farrukh Aziz

    Ramen Eggs - Soy Sauce Marinated Eggs (29)
    I made this for a potluck party, and it was awesome! I used the non-alchoholic substitute for mirin, yet the eggs were delicious! Thanks, Jamie!

    Reply

    • Jamie

      I'm so happy to hear that Farrukh! Yes mirin isn't necessary to make delicious ramen eggs! 🙂

      Reply

  9. Brianna

    Ramen Eggs - Soy Sauce Marinated Eggs (30)
    That jammy egg is one of my favorite parts of getting ramen. These eggs came out perfectly.

    Reply

    • Jamie

      That's great Brianna! Jammy eggs are my favorite part of ramen too!

      Reply

  10. LaKita

    Ramen Eggs - Soy Sauce Marinated Eggs (31)
    These ramen eggs are so perfect, flavorful, and delicious! I always wondered how the restaurants made them and this recipe is an exact copy. My at-home ramen will never be the same!

    Reply

    • Jamie

      Yay I'm so glad to hear that! Thanks for sharing!

      Reply

  11. Linda

    Ramen Eggs - Soy Sauce Marinated Eggs (32)
    Love this egg soy sauce recipe. So easy, flavorful, and I just can't get enough of these eggs.

    Reply

    • Jamie

      Thanks Linda! So happy you liked these soy sauce eggs!

      Reply

  12. Claudia Lamascolo

    Ramen Eggs - Soy Sauce Marinated Eggs (33)
    Very flavorful eggs will make these again!

    Reply

    • Jamie

      Thanks for trying the recipe Claudia! Glad to hear you'll be making these again! 🙂

      Reply

  13. Marlynn

    Ramen Eggs - Soy Sauce Marinated Eggs (34)
    These are so delicious with ramen! I added a little bit of garlic to the marinade, as you included in one of your suggestions, and it was so flavorful.

    Reply

    • Jamie

      Thank you Marlynn! So glad you enjoyed them!

      Reply

  14. Maria

    Ramen Eggs - Soy Sauce Marinated Eggs (35)
    will definitely try this once I crave for ramen again!

    Reply

  15. Tavo

    Ramen Eggs - Soy Sauce Marinated Eggs (36)
    Sounds like a delicious recipe! I'll make these today!

    Reply

Leave a Comment

Ramen Eggs - Soy Sauce Marinated Eggs (2024)

FAQs

How long can you marinate eggs in soy sauce? ›

The eggs can be eaten after marinating for 4 hours, but I prefer them at the 8-hour mark when they've absorbed a good amount of flavor and color. The longer you marinate them, the flavors of ginger and garlic become bolder, the egg whites get rubberier, and the texture of the yolk gets creamier and firmer.

How long should I let ramen eggs marinate? ›

Combine vinegar, soy sauce, sugar, and sesame oil in a small pan and heat to boiling. As soon as it boils, remove from heat and let it cool a bit. Place the eggs in a large plastic bag or a plastic container and pour the marinade in and marinate for at least 24 hours, moving the eggs around from time to time.

How do they make those eggs in ramen? ›

They are marinated overnight in a sweetened soy-based sauce. In Japan, we call these marinated eggs Ajitsuke Tamago (味付け玉子), short for Ajitama (味玉) or Nitamago (煮玉子). While these eggs are excellent on ramen, they are also fantastic to enjoy as a side dish, snack, or packed in a bento.

Can you reuse soy sauce egg marinade? ›

Soy eggs are soft-boiled eggs that have been marinated in a mix of mirin, soy sauce, broth, and sugar. (Pro tip: You can also reuse this flavor base for another batch or marinate meat.)

What does adding soy sauce to eggs do? ›

We're simply suggesting that you add the sodium in a different form—instead of kosher salt, try seasoning with a splash of soy sauce. By stirring it into the eggs before they hit the pan, the saltiness gets evenly dispersed and doesn't run the risk of clumping up, like salt.

Do marinated eggs go bad? ›

Did you know you can boil eggs ahead of time and marinate them in the fridge up to 3 days and your egg yolks will become more jammy and flavorful? Some say you can do 4 days but I personally would not take the risk as if you marinate eggs for too long, it may become rubbery or go bad.

Why are ramen eggs so good? ›

Ramen Eggs (Ajitsuke Tamago) are soft boiled eggs with a sweet, salty, and rich umami flavor. The yolk is perfectly soft and the flavors of the egg are SO delicious when topping your ramen, or any other way you want to eat them!

Can you put a raw egg in instant ramen? ›

Stir in the seasoning packet that came with the noodles or squirt in your favorite sauces. Turn the heat off of the burner and crack 1 raw egg into the center of the noodles in the pot. Avoid stirring the egg or it will begin to cook and break into clumps.

Are ramen eggs boiled or fried eggs? ›

Ramen eggs are Japanese soft-boiled eggs marinated in a sweetened soy sauce mixture and served as a ramen topping.

What to eat with soy marinated eggs? ›

The eggs are best served with freshly cooked rice! To take it up a notch, drizzle the sauce and some sesame oil on the rice and eat it with the eggs. This is great for a quick meal or midnight snack cravings!

What to do with leftover ramen egg marinade? ›

Remaining ramen eggs should be stored separately from the marinade, for up to 3 days if the eggs are soft boiled. As the eggs sit, the yolks will become jammier and less runny. As for the leftover marinade, it is best to use it in cooking, like stir fries, within 1 week of making it.

Can you marinate in soy sauce too long? ›

Information. Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

Can you preserve eggs in soy sauce? ›

Gently add egg yolks to the soy-sauce mixture, cover and place in refrigerator to cure for six hours, up to two or three days. The yolks will firm up and darken over time, becoming quite hard in three days.

Can you marinate in egg overnight? ›

Directions. In a glass dish, beat egg yolk with garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for at least 4 hours, or overnight if possible.

How do you keep eggs submerged in marinade? ›

Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating. Place a double layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly.

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