Japanese Ramen Eggs

These Japanese Ramen Eggs are savory with a touch of sweet and full of umami flavor! They can be made in advance and stored in the refrigerator, enjoyed as a delicious side dish or yummy nutritious snack!

One of the best things about eating ramen is the soft boiled soy flavored eggs with the jammy yolk center that comes with every bowl.

Who knew how easy it was to make these ramen eggs in little as 3 hours or overnight depending on your flavor preference.

This recipe will show you exactly how to make ramen eggs that taste just like the ones at the restaurants.

Make a big batch, keep them in the fridge, and enjoy them whenever you want a high protein snack. These are great for meal planning too!

Ramen eggs cut in half showing cross sectional cut.

What are Japanese ramen eggs?

Ramen eggs, also known as “ajitsuke tamago”, are normally served with a bowl of ramen. What makes them unique is the way they are soft boiled perfectly to have a jammy or gooey center.

Then they are marinated for anywhere from 3 hours to 3 days to create a delicious and flavorful egg that will keep you wanting more.

This recipe gives you the option of using a sugar-free sweetener so you can get all the protein and non of the carbs.

How what does Japanese ramen egg taste like?

Japanese ramen eggs are loaded with savory umami flavor. It has a strong soy sauce flavor along with some sweetness to balance it all out.

Ramen egg marinade being poured over peeled soft boil eggs.

What ingredients do I need to make Japanese marinated eggs?

  • Eggs – follow instructions on how to soft boil eggs.
  • Soy Sauce – low sodium is preferred. For gluten free you can use tamari or coconut aminos.
  • Japanese Sake – use Japanese cooking sake which is fairly inexpensive and can be found in most Asian supermarkets (can replace with dry sherry).
  • Sweetener – to keep this recipe sugar-free, we use a monkfruit erythritol blend. It is low carb, keto friendly, and has 0 calories. Feel free to use your preferred sweetener or regular cane sugar.

How to make ramen eggs?

Prepare marinade by boiling ingredients. At the same time, add eggs into a pot and bring to a boil.  Boil the eggs for 2 minutes then remove from heat and let eggs sit for 1 minute.

Transfer eggs to an ice bath to let cool. Peel eggs, place in a container and pour marinade mixture over eggs.  Place in the refrigerator for 3-12 hours and will hold in for 5-7 days.

Ramen eggs are also great with rice or enjoyed as a high protein snack.

How long do you boil eggs for ramen?

Add eggs into a pot and bring to a boil. Once the water boils, start a timer for 2 minutes. Turn off heat and let it sit for 1 minute before removing.

Soft boiled eggs in an ice bath.

Is ramen egg fully cooked?

Ramen eggs are soft cooked and the egg yolks are jammy in the center.

What is the nutrition information for this Japanese ramen eggs recipe?

  • 80 Calories
  • 2g Carbohydrates
  • 1g Fiber
  • 8g Protein
  • 4g Fat
  • 164mg Cholesterol
  • 1147mg Sodium
  • 103mg Potassium
  • 29mg Calcium
  • 1mg Iron
  • 238ui Vitamin A
  • 0mg Vitamin C

Multiple Japanese style ramen eggs cut in half showing cross sectional cut on a wooden plank.

What dishes can you use Japanese Ramen Eggs with?

Now, let’s get making this Japanese Ramen Eggs recipe!

  • Prepping Time 10M
  • Marination Time 3-12H
  • Total Time 3H10M
  • Net Carb/Egg ~1g
  • Servings 6 eggs

Ingredients

  • 6 Eggs
  • 1 Cup Ice
  • 1/2 Cup Soy Sauce
  • 1/2 Cup Japanese sake (can replace with dry sherry)
  • 5 1/2 tbsp Sweetener (Monkfruit Erythritol Blend, sugar or sweetener of choice)
  • 1 Cup Water

Directions

1) Gather all the ingredients.

2) In a stove top pot, add Soy Sauce, Japanese sake, sweetener, water and bring to boil on high heat.  Once boiling, reduce to medium, cook for 1 minute and then remove from heat and set aside.

3) Add eggs into another stove top pot and fill with enough water to completely submerge eggs.  Bring to boil on high heat and let it cook for 2 minutes once boiling.  Once 2 minutes has passed, remove from heat and cover the stove top pot.  Let eggs sit in the hot bath for 1 minute.

4) In the meantime, prepare a bowl of ice cold water.  Note – must be ice cold for the shells to come off cleanly.

5) Once 2 minutes has passed from step 3), transfer eggs only into the ice bath.  Let it sit in the ice bath for 1-2 minutes and then remove the shells.  Here’s the technique we use to peel the egg shells.

6) Transfer peeled soft boiled eggs into a marinating jar (ziplock will work as well) and pour the cooled marinade from step 2).  Place in the fridge and let it marinate for 3-12 hours.  Once marination is complete, discard liquid and store in airtight container inside the fridge.  The eggs should hold for at least 5-7 days.

Hope you enjoy your Japanese Ramen Eggs!

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More Recipes

Ramen eggs cut in half showing cross sectional cut.

Japanese Ramen Eggs

These Japanese Ramen Eggs are savory with a touch of sweet and full of umami flavor! They can be made in advance and stored in the refrigerator, enjoyed as a delicious side dish or yummy nutritious snack!
4.50 from 8 votes
Course: Appetizer, Side Dish, Snack
Cuisine: Asian, Japanese
Keyword: japanese eggs, ramen eggs, soft boiled eggs, soy marinated egg
Prep Time: 10 minutes
Marination Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 6 eggs
Print Recipe
Calories: 80kcal

Ingredients

  • 6 Eggs
  • 1 Cup Ice
  • 1/2 Cup Soy Sauce
  • 1/2 Cup Japanese sake can replace with dry sherry
  • 5 1/2 tbsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice
  • 1 Cup Water

Instructions

  • Gather all the ingredients.
  • In a stove top pot, add Soy Sauce, Japanese sake, sweetener, water and bring to boil on high heat. Once boiling, reduce to medium, cook for 1 minute and then remove from heat and set aside.
  • Add eggs into another stove top pot and fill with enough water to completely submerge eggs. Bring to boil on high heat and let it cook for 2 minutes once boiling. Once 2 minutes has passed, remove from heat and cover the stove top pot. Let eggs sit in the hot bath for 1 minute.
  • In the meantime, prepare a bowl of ice cold water. Note - must be ice cold for the shells to come off cleanly.
  • Once 2 minutes has passed from step 3), transfer eggs only into the ice bath. Let it sit in the ice bath for 1-2 minutes and then remove the shells. Here's the technique we use to peel the egg shells.
  • Transfer peeled soft boiled eggs into a marinating jar (ziplock will work as well) and pour the cooled marinade from step 2). Place in the fridge and let it marinate for 3-12 hours. Once marination is complete, discard liquid and store in airtight container inside the fridge. The eggs should hold for at least 5-7 days.

Video

Nutrition

Calories: 80kcal | Carbohydrates: 2g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 1147mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Calcium: 29mg | Iron: 1mg
*Values Based Per Serving
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4 Comments

  1. Hello there, thanks for the recipe. Question, can I use mirin that’s no sugar added, naturally fermented mirin?

    • LowCarbingAsian

      Hello Peisia! I’ve never worked with no sugar added mirin, so not sure how it tastes. I would think that if there’s no sugar added, it’s pretty much like sake? If that’s the case, you can try to replace the sake with your mirin and see how it comes out.

  2. Destinee

    Hello! Can you replace the soy sauce with coconut aminos? I cannot have gluten or wheat.

    • LowCarbingAsian

      Hi Destinee! I’ve never used coconut aminos, so not sure if it’s replaceable. But have you looked at tamari soy sauce? It’s gluten & wheat free. Hope that helps!

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