The perfect topping for ramen, these Ajitsuke Tamago (seasoned eggs) are seasoned all the way to their golden yolks.

Soft-Boiled Ramen Egg

These flavorful soft-boiled eggs used as a ramen topping are called Ajitsuke Tamago (味付け卵) in Japan, which literally means "seasoned egg." This White Ramen Egg is marinated in a clear broth making it look like a regular soft-boiled egg and yet it has the perfect savory-sweet balance with loads of umami.
Course Brunch, Condiments & Pickles
Cuisine Japanese
Level Beginner
Main Ingredient Egg
Diet Dairy-Free, Gluten-Free, Low-Carb, Pescatarian, Vegetarian
Prep Time 2 minutes
Cook Time 10 minutes
Marinating 1 day
Total Time 12 minutes
Servings 4 eggs
Calories 94 kcal


  • 4 soft boiled eggs (peeled)
  • 1 cup water
  • 1/4 cup sake
  • 1 tablespoon sugar
  • 1 teaspoon salt


  1. To make the brine, add the water, sake, sugar, and salt to a pot and bring to a boil. Continue boiling until the vapor no longer smells like alcohol.
    Brine for ramen egg in pot on stove.
  2. Remove the pot from the heat and chill to room temperature.
  3. Put the peeled eggs in a freezer bag and add the brine. Seal the bag, pressing out as much air as possible and refrigerate the eggs for at least overnight or up to 2 days.
    Soaking the soft-boiled ramen eggs in brine.
  4. If you want to keep them longer, remove the eggs from the brine after 2 days. Store them in a sealed container in the refrigerator for up to another 2 days.
Nutrition Facts
Soft-Boiled Ramen Egg
Amount Per Serving
Calories 94 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 163mg54%
Sodium 647mg27%
Potassium 60mg2%
Carbohydrates 4g1%
Sugar 3g3%
Protein 5g10%
Vitamin A 240IU5%
Calcium 25mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.