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Easy homemade Ramen Eggs
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4 from 1 vote

Ramen Egg (Ajitsuke Tamago) Recipe

This simple recipe will show you how to make a jiggly and jammy Ramen Egg. It is super easy and requires only a few staple ingredients. Enjoy it as a topping to your ramen or on its own as a snack.
Prep Time5 mins
Cook Time15 mins
Total Time19 mins
Course: Appetizer, Side Dish, snacks
Cuisine: Asian
Keyword: brown sugar, dark soy sauce, eggs, mirin, vinegar
Servings: 4
Calories: 110kcal
Author: Bebs


  • 4 large eggs
  • water for boiling, enough to cover eggs
  • 1 tablespoon vinegar


  • ¼ cup dark soy sauce
  • ¼ cup mirin
  • ½ tablespoon brown sugar
  • ½ cup water


  • Using an egg piercer or push pin, prick a small hole on the wide or large end of the egg. This is to release the trapped air inside and will make sure your eggs will not crack while boiling and also give you round or full-shaped eggs instead of having a “flat-top” shaped eggs.
    4 large eggs
  • Add water to a small pot, enough to cover the eggs by an inch. Add a tablespoon of vinegar. Bring to a boil over high heat. Then lower the heat and use a slotted spoon to gently put the eggs in the boiling water, then turn the heat up again. Let it cook for 6 ½ minutes. Gently rotate the eggs with chopsticks once in a while for the first 3 minutes so the egg yolk will be in the center.
    water, 1 tablespoon vinegar
  • A minute before the timer goes off, prepare the ice water bath. Take the eggs out and transfer to the ice water bath. Tap the eggs with the back of the spoon to create cracks that will let the liquid slide between the shell and egg for easier peeling. Let them sit there for 4-5 minutes. Alternatively, you can run cold water over them for a minute or two ( until the eggs are completely cooled down). This is important to stop them from cooking further. Peel and set aside.
  • Combine the ingredients for the marinade in a small saucepan and simmer over medium heat for 2 minutes stirring from time to time to dissolve the sugar. Remove the pan from heat and let it cool down completely.
    ¼ cup dark soy sauce, ¼ cup mirin, ½ tablespoon brown sugar, ½ cup water
  • Place the eggs in a ziplock bag then pour the marinade. Remove the air and seal. Marinade in the fridge overnight or upto 3-4 days



If using medium eggs, let cook for about 5 minutes instead of 6 ½ minutes.


Calories: 110kcal | Carbohydrates: 9g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 1048mg | Potassium: 104mg | Fiber: 1g | Sugar: 6g | Vitamin A: 270IU | Calcium: 34mg | Iron: 1mg