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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 94kcal


  • 4 soft boiled eggs (peeled)
  • 1 cup water
  • ¼ cup sake
  • 1 tablespoon evaporated cane sugar
  • 1 teaspoon salt


  • 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.
  • Remove the pot from the heat and chill to room temperature.
  • 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.
  • 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.


Calories: 94kcal | Carbohydrates: 4g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 647mg | Potassium: 60mg | Sugar: 3g | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg