How to Make the Easiest Ramen Eggs

Creamy dreamy marinated Japanese soy sauce eggs, like the kind you find in ramen!



We just got off of a sixteen hour ferry ride from Nova Scotia to Newfoundland. The ferry ride was surprisingly pleasant! We booked it last minute (we had a little mix up with dates) and ended up not getting a cabin but there were some comfy layback airplane-like seats so we spent most of our time there, interspersed with a dinner of bad (yet good) pizza and drinks at the lounge. There was a Newfoundland entertainer on board and both Mike and I were impressed at how long his set was. It was kind of fun because there were a bunch of young and old Newfies enthusiastically singing along to folk songs.





After disembarkment, a short drive into town, and a quick shower, Mike and I headed out to explore. We visited the local pub and had some fish and chips and wandered around the downtown. I got a local chocolate bar and we peeked into the axe and beer club, where you can have a drink and throw axes at targets. We kind of sort of wanted to throw axes, but their minimum was an hour and we didn’t really think we could throw axes for an hour, so we skipped out. On the way back to our car (which has made it all the way to St. John’s!) we passed by a little ramen shop, which reminded me of these ramen eggs!


We’ve had these photos for a while now but I just haven’t gotten around to posting this recipe. But now that I have, I hope you make these eggs, either for a quick snack, to up your instant ramen game, or maybe because you’re committing to a long ramen project.

Hope you have an egg-filled week!
xoxo steph

PS – You can definitely use the marinade more than once, just make sure to keep it in the fridge after making it and while soaking your eggs.


AJITSUKE TAMAGO: JAPANESE SOY MARINATED SOFT BOILED EGGS RECIPEMAKES 6 EGGSPREP TIME: 5 MINUTESACTIVE TIME: 10 MINUTESTOTAL TIME: 15 MINUTES PLUS 1 HOUR TO MARINATE

1.5 cups dashi
1/2 cup soy sauce
1/4 cup mirin
1/4 cup sake
1 tablespoon sugar
6 eggs


In a liquid measuring cup, whisk together the dashi, soy, mirin, sake, and sugar. Set aside.

Cook your eggs to your preferred doneness. I like to boil a big pot of water until it hits a rolling boil, then I gently add eggs in, with a slotted spoon, straight from the fridge. The water should naturally reduce to a simmer, dropping with the addition of cold eggs. Maintain a simmer for 7 minutes, adjusting the heat down, if needed. You don’t want an intense boil, just a happy little simmer.



Remove the eggs from the hot water with the slotted spoon and immediately plunge into an ice bath to cool down. Peel the eggs: Gently tap the wide end of the egg on the countertop, then flip around and tap the pointed end. Gently roll the egg and peel, under running water, if it helps. Dry the eggs off and place in the dashi soy mixture for a minimum of 1 hour. Remove from the marinade, and enjoy, either in ramen, or on its own.