Ajitsuke Tamago (Ramen Eggs)

Ajitsuke Tamago (Ramen Eggs), also called Nitamago, are the delicious  soft-centered and marinated Japanese style eggs used in ramen recipes.
Ajitsuke Tamago (Ramen Eggs)

Ajitsuke Tamago (Ramen Eggs)

By Sue Lau | Palatable Pastime

Ajitsuke Tamago (Ramen Eggs)  is my recipe of the day for the blogging group Sunday Funday. We group together on Sundays to post a variety of recipes on  differing topics. This week we are sharing recipes for eggs.

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Ajitsuke Tamago (Ramen Eggs)

The ramen eggs are soft boiled and then cooled. From there,  the eggs are peeled and   placed into a spicy and savory soy based marinade where they will bathe themselves in flavor for several hours.

It is important that you cool the marinade after heating and before you put your eggs in that.  You do not want to cook your eggs any further,  or you will lose the soft texture. The timing on the eggs cooking is very specific.

After that,  when you prepare your ramen, just slice the egg in half and place into the hot soup, no further heating or cooking required.

Ajitsuke Tamago Eggs in Tonkotsu Broth Ramen

Ajitsuke Tamago (Ramen Eggs) in Tonkotsu ramen

You’ll see the centers are soft, custardy and not fully hard as hard boiled eggs. The texture is like velvet and the flavor permeates the egg from the marinade.

You can also use these eggs to top Japanese salads or eat plain as a low-carb snack.

Sunday Funday

The Incredible Edible Egg

Sunday Funday

Ajitsuke Tamago  Eggs in  Miso  Based Ramen

Ajitsuke Tamago (Ramen Eggs) in Miso based ramen

Ajitsuke Tamago (Ramen Eggs)

Ajitsuke Tamago (Ramen Eggs)

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Ajitsuke Tamago (Ramen Eggs)

Ajitsuke Tamago (Ramen Eggs)

Sue Lau
No ratings yet
Prep Time 15 minutes
Cook Time 5 minutes
Marination time 6 hours
Course Appetizer, Soup
Cuisine Asian, Japanese
Servings 6
Calories 114 kcal


  • 6 large eggs
  • Egg Marinade:
  • 1 cup water
  • 1/2 cup mirin
  • 1/2 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon minced garlic
  • 2 teaspoons ginger paste
  • 1/2 teaspoon sriracha chili sauce


  • Stir together marinade and bring to a boil in a sauce pan then remove from heat and cool.
  • Cover eggs with water and bring to a gentle boil; reduce heat and simmer gently for five minutes.
  • Drain off water from pan and immerse eggs into an ice water bath for five minutes.
  • Gently peel eggs and place in marinade to cover.
  • Marinate peeled eggs overnight or up to 4 days.


From the kitchen of palatablepastime.com
Slice in half and place halves of eggs into hot ramen soup. Can also be used as a topping for a Japanese salad, or eaten plain, as a low-carb snack.


Calories: 114kcalCarbohydrates: 12gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 164mgSodium: 1305mgPotassium: 107mgFiber: 1gSugar: 7gVitamin A: 238IUVitamin C: 1mgCalcium: 33mgIron: 1mg
Keyword ramen eggs, soy marinated eggs
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Ajitsuke Tamago (Ramen Eggs)

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5 responses

    • Not so perfectly peeled though. Eggs never give me trouble until it is the last minute, the last of my eggs, and the whole world is looking. You can bet if I had planned to chop those eggs up they would have been as smooth as a baby’s bottom. rofl!

  1. Those silky yolks are calling my name, Sue. I know they are meant to be served with ramen but I’d love to dip some buttered toast in those!

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