Master the art of the Japanese Ramen egg with these Jammy Marinated Soft-Boiled Eggs. Known as ‘Ajitsuke Tamago,’ these eggs are the ultimate versatile pantry staple, featuring a delicate, savory white and a custard-like, golden liquid center. The secret to a professional result lies in the precision of the boiling time and the thermal shock technique—plunging the eggs into an ice bath immediately to stop the cooking and ensure they are effortless to peel. By marinating them in a balanced blend of soy sauce and sweet mirin, you infuse the eggs with a deep umami flavor that complements everything from a steaming bowl of ramen to a simple avocado toast. Whether you’re looking for a high-protein snack or a sophisticated topping, mastering this simple curing process ensures a flawless, restaurant-quality egg every single time.

Marinated Soft-Boiled Eggs

Marinated Soft-Boiled Eggs, also known as ramen eggs orajitsuke tamago, are a flavorful twist on the classic soft-boiled egg. The whites are firm while the yolks remain rich and slightly runny, creating acreamy, melt-in-your-mouth texture. Marinated in a savory blend of soy sauce, mirin, and water, these eggs are packed with umami and a touch of sweetness.

Perfect for ramen, ricedishes, or even as a protein-rich snack, they also make a refreshing additionto salads — especially in warmer months when you crave something light yetsatisfying. Unlike plain boiled eggs, these marinated eggs add depth of flavorand turn simple meals into something special. Easy to prepare with just a fewsteps, they’re an effortless way to elevate your home cooking.

Servings 4 people

Cook Time 20

Refrigeration Time 1

Total Time 1 20

Equipment

Small pot
Ziploc bag or container

Ingredients

8 large eggs
150 ml soy sauce (⅔ cup)
120 ml mirin (Japanese sweet rice wine) (½ cup)
200 ml water (¾ cup + 2 tbsp)

Instructions

First, prepare the marinade. In a saucepan, add 200 ml water.
Add 150 ml soy sauce and 120 ml mirin. Simmer gently over low heat.
Prepare a bowl of room‑temperature water. Once the marinade comes to a boil, place the entire pot into the water to cool.
Next, cook the eggs. Bring a pot of water to a boil with 8 eggs. If your eggs are cold from the fridge, soak them in water first to bring them to room temperature.
Once the water is boiling, gently add the eggs. Cook for 6½ minutes for a firmer jammy yolk, or 6 minutes for a softer, runnier yolk.
Prepare an ice bath (cold water). When the eggs are done, turn off the heat and immediately transfer them into the ice bath to stop cooking and make peeling easier.
Once slightly cooled, peel all the eggs and rinse briefly under drinking water.
Place the eggs into a container and pour in the cooled marinade. Make sure the eggs are fully submerged. Refrigerate overnight.
The next day, enjoy your perfectly marinated jammy eggs.

Video

Calories: 95kcal

Course: Appetizer

Cuisine: Japanese

Keyword: Soft‑boiled Egg, Ramen Egg, Ajitsuke Tamago, Soy Sauce Egg, Easy Egg Recipes, Egg Topping for Salads, Ajitama, Meal Prep Protein

Cooking & Storage Tips

To keep the yolks soft and jammy, transfer the eggs to cold water immediately after boiling—this stops further cooking and prevents them from turning into hard‑boiled eggs.
For the best taste, enjoy the marinated eggs within 3 days. If not eaten the next day, remove them from the marinade and store them in the fridge to prevent them from becoming too salty.
Leftover marinade can be reused to cook dishes like soy‑braised pork or steak. However, do not use it if it has been stored too long or has developed an off smell.

Tools & equipment you may need

Container

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Last Updated on 2026-04-22

The Best Jammy Marinated Soft-Boiled Eggs with a Perfect Runny Yolk