Ramen Eggs, or ajitsuke tomago, are cut in half and floating on top of a bowl of ramen

Ramen Eggs (Ajitsuke Tomago)

Ramen Eggs, also known as Ajitsuke Tamago, are soft-boiled eggs marinated in a flavorful soy-based sauce. These eggs add a delightful creaminess and umami flavor to ramen bowls, making them a popular and delicious topping for any ramen lover.

Ramen eggs, also known as Ajitsuke Tamago, are a beloved and essential component of traditional ramen dishes. These flavor-packed eggs have a rich history and are now enjoyed not only in ramen but also in various other culinary creations. In this article, we delve into the origins, preparation methods, recipe variations, and versatile usage of ramen eggs beyond the world of ramen.

These tasty eggs originated in Japan, where they were first introduced as a topping for ramen in the late 20th century. Inspired by traditional soy-marinated eggs, ramen chefs sought to enhance the umami flavor profile of their dishes. Today, Ajitsuke Tomago has become a staple in ramen shops worldwide, delighting food enthusiasts with their irresistible taste.

They are typically prepared by simmering or boiling eggs to achieve a soft, custard-like yolk while retaining a firm egg white. Once cooked, they are marinated in a flavorful mixture of soy sauce, mirin, and other seasonings. These eggs are then sliced in half and served as a topping for piping hot bowls of ramen, adding a velvety texture and savory depth.

While the classic soy-marinated eggs are a favorite, there are several delicious variations to explore. Some recipes incorporate additional flavors such as garlic, ginger, or sesame oil into the marinade for a unique twist. Others experiment with different types of soy sauce, adding complexity to the eggs’ taste. For those seeking a spicy kick, chili oil or hot sauce can be added to the marinade. Adventurous food lovers may even try experimenting with different types of vinegar or herbs to create their own signature Ajistuke Tomago recipe.

These eggs are not limited to ramen bowls alone. Their versatile nature allows them to be used in various other dishes. They make a delightful addition to salads, rice bowls, and grain-based dishes, adding a burst of flavor and a creamy texture. They can also be enjoyed as a standalone snack or served alongside other appetizers.

Although “Ajitsuke Tomago” have evolved from a humble ramen topping to a culinary sensation. With their rich history, diverse recipe variations, and versatile usage, they have captured the hearts and taste buds of food enthusiasts worldwide. Whether enjoyed in a steaming bowl of ramen or incorporated into other dishes, Ramen Eggs are a delectable treat that should not be missed.

Ramen Eggs (Ajitsuke Tomago)

Preparing ramen eggs is a simple yet delicate process that involves boiling eggs to achieve a perfectly cooked, creamy yolk and a tender, flavorful white. The eggs can then be marinated in a mixture of soy sauce, mirin, and other seasonings, allowing them to absorb the rich umami flavors. Whether enjoyed as a topping for ramen, a side dish, or a protein-packed snack, these savory eggs add a luscious and satisfying touch to any meal.

15 mins 5 mins
PREP 15 mins
COOKING 5 mins
Ramen Eggs, or ajitsuke tomago, are cut in half and floating on top of a bowl of ramen


  • Fresh Eggs

Soy Marinade (Optional)

  • 1/4 cup soy sauce
  • 2 TBSP Mirin
  • 1/2 tsp sugar
  • 1 cup of water


  1. Start by placing your eggs in a saucepan and covering them with cold water. Make sure the water level is about an inch above the eggs.
  2. Place the saucepan on the stovetop over medium heat and bring the water to a boil.2 eggs boiling in water
  3. Once the water reaches a rolling boil, reduce the heat to low and let the eggs simmer for about 4 to 5 minutes. This will give you a soft yolk with a slightly runny center.
  4. While the eggs are simmering, prepare a bowl of ice water. This will be used to cool down the eggs and stop the cooking process.
  5. After the desired cooking time, carefully transfer the eggs to the bowl of ice water using a slotted spoon or tongs. Let them sit in the ice water for about 5 minutes to cool down completely.
  6. Once the eggs are cool, gently tap them on a hard surface to crack the shell. Start peeling the shell from the wider end of the egg, where the air pocket is located. This will help you get a clean and smooth peel.
  7. Once peeled, you can use the eggs immediately in your ramen or store them in the refrigerator for later use. If you’re not using them right away, it’s recommended to keep them in a sealed container to prevent them from absorbing any odors from the fridge.
  8. (Optional) Prepare the marinade using soy sauce, mirin, water, and sugar. Gently crack the eggshells without removing them completely, and let the eggs soak in the marinade for at least 4 hours or overnight in the refrigerator.


  • When ready to serve, carefully peel the eggs and slice them in half. The yolk should be slightly custardy and the whites tender and, if using a marinade, infused with the marinade’s flavors.
  • Ramen Eggs are commonly used as a topping for ramen bowls. Place a halved Ramen Egg on top of your steaming bowl of ramen noodles, allowing the yolk to enrich the broth and add a velvety texture to each spoonful.
  • Besides ramen, Ramen Eggs are also a delightful addition to rice bowls, salads, or enjoyed on their own as a flavorful snack.

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