# Ramen Eggs (Ajitama)

Ramen eggs, also known as Ajitama, are marinated soft-boiled eggs with jammy yolks, perfect for ramen, rice bowls, or Japanese beef bowls.

- Cuisine: Japanese
- Category: Soup
- Language: en

## Ingredients

- 1 part San-J Tamari
- 1 part Mirin
- 3 parts Water
- Eggs

## Instructions

1. Prepare the marinade by mixing one part San-J Tamari, one part mirin, and three parts water.
2. Poke a tiny hole on the flatter end of each egg.
3. Drop the eggs into boiling water using a mesh strainer so they all go in at once.
4. Boil the eggs for 6 and a half minutes for a perfect jammy yolk.
5. Once eggs are cooked, add them to an ice/cold water bath.
6. Peel the eggs.
7. Add the peeled eggs to the marinade and refrigerate for at least two days for optimal flavor.

## Equipment

- mesh strainer
- pot

## Tips

- Poking a tiny hole on the flatter end of each egg (where the air pocket is) lets pressure out during boiling and makes peeling easier.
- Two days is the sweet spot for marinating eggs to allow the flavor to seep through to the center, seasoning the whites and keeping the yolk jammy.
- Eggs can be used in rice bowls like Japanese beef bowls (Gyudon).

## Source

- Original video: https://www.instagram.com/reels/DTI9OB1kp0M/
- Recipe page: https://www.cliprecipe.com/recipe/8ddd2868-a17d-47b6-a932-c141e0987370
- Extracted: 2026-01-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt