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Ramen Eggs half cut and served in a plate

Ramen Eggs

Ramen eggs are Japan’s flavour packed soft-boiled eggs, marinated with a soy sauce-based seasoning. Chock full of umami, this homemade ramen egg recipe is so versatile – perfect for ramen, snacks, rice bowls or just on toast!
Author: Akiko @ MIKLIA
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 8 hrs 20 mins
Course: Main Course
Cuisine: Gluten-Free, Japanese, Vegetarian
5 from 3 votes
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Servings: 5 eggs


  • 5 eggs medium sized (about 70g: see note 1)
  • 4 tablespoons Japanese soy sauce (koikuchi shoyu)
  • 4 tablespoons mirin (Japanese rice wine)
  • 3 tablespoons sake
  • 1 teaspoon sugar (I used cane sugar)
  • toasted sesame seeds (optional for topping)


Seasoning Mix

  • Place mirin and sake in a small pan and boil up with small heat. Keep boiling for one minute. After cooking, allow the mixture to cool down to room temperature. Add soy sauce and sugar, and combine. Set aside. (note 2)


  • Make a tiny crack on the bottom of each uncooked egg. The bottom of the each egg has a tiny air pocket. This means that if you're careful, the egg won't leak out. So be gentle! (note 3)
  • Bring water to the boil in a medium sized pan and then reduce the heat to a low simmer.
  • Gently add each egg into the water with a ladle, being careful to avoid breaking or cracking the eggshells.
  • Simmer with medium low heat for seven minutes. (note 4)
  • While cooking, prepare iced water in a bowl. Once the eggs are cooked, transfer them into the bowl immediately. Leave them for one minute. (note 5)
  • Remove each eggshell with 'running water', starting at the bottom to the top. this is important.
  • Boiled eggs are still fragile and soft. Return them to the water after peeling.


  • Pour the cooled down seasoning mix marinade into a plastic ziploc bag and place in a bowl or Tupperware container.
  • Gently place the eggs in the bag, and remove as much air as much as you can and seal.
  • Leave the eggs in the fridge overnight for 8 to 12 hours.
  • Carefully cut the eggs in half.
    That's it! Serve them immediately and enjoy!

Recipe Notes:

  1. You can use fresh eggs from a shop or a firm as well as directly from the fridge. No need to leave them for days before you cook. 
  2. For the soy sauce mix, keep simmering sake and mirin for one minute to burn off the alcohol. Add soy sauce only once mirin and sake are cooled down.
  3. This technique allows the hot water to penetrate the tiny crack in the eggshell, so that it's easy for you to remove the shell later!
  4. Simmer with medium low heat for 7 minutes for medium sized eggs and 6 and half minutes for small eggs. Small eggs are about 60g while medium sized eggs are about 70g per egg. Ramen eggs are little runny, soft and undercooked and that's intrinsically how they are. If you prefer harder boiled eggs, cook one minute extra. 
  5. For soft-boiled eggs, keep cooking time and transfer the boiled eggs into iced water immediately after being cooked
How to save
Remove the marinated eggs from the sauce, and keep them for four days in the fridge. It's not recommended to soak eggs more than 24 hours.
Keyword: ajitama, ramen eggs
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