3-Ingredient Soy-Marinated Eggs (Easy Japanese Ramen Egg Recipe)
If you’ve ever had a Japanese ramen egg (ajitsuke tamago), you know how irresistible they are—creamy, custardy yolks surrounded by a savory-sweet soy marinade that makes you want to eat a dozen.
But what if I told you that you can make something just as delicious with only three ingredients? No mirin, no fancy sauces—just soy sauce, sugar, and water. That’s it! You have to try the ultimate 3-ingredient soy-marinated eggs. It’s simple, it’s satisfying, and it’s about to become your new favorite thing to meal prep.
Why Soy Sauce is the Everywhere in Asian Cuisine
Soy sauce isn’t just salty. It’s a flavor powerhouse. It’s packed with umami, that savory fifth taste that makes food taste rich and satisfying. It’s also slightly sweet and deeply complex, thanks to the fermentation process that transforms soybeans into this magical condiment.
Whether it’s stir-fries, marinades, or dipping sauces, soy sauce is the secret weapon that ties everything together.
And in this recipe, it’s no different. When you marinate eggs in soy sauce, it’s not just about adding saltiness. The soy sauce penetrates the eggs, infusing them with its umami goodness and turning them into something extraordinary. It’s like a flavor shortcut that makes simple ingredients taste like they’ve been cooking for hours.
How to Make Soy-Marinated Eggs
Ingredients
Here’s what you’ll need:
- Soy sauce, sugar, and water in a 1:0.5:3 ratio (e.g., 1/4 cup soy sauce, 2 tablespoons sugar, 3/4 cup water).
- Eggs: 5 or as many as you want, but trust me, you’ll want a lot!
Instructions: Perfect Eggs, Every Time
- Poke a Hole in the Egg: Before boiling, take a pin or thumbtack and gently poke a small hole in the large end of the egg. This helps release air and makes peeling a breeze. No more frustrating egg-peeling battles!
- Boil to Perfection: Bring a pot of water to a rolling boil. Carefully lower the eggs into the water and set a timer for 6 minutes. This is the sweet spot for a soft, custardy yolk that’s still slightly jammy.
- Ice Bath Immediately: As soon as the timer goes off, transfer the eggs to an ice bath to stop the cooking process. Let them cool completely. This also helps with peeling.
- Peel and Marinate: Gently peel the eggs (they should come off easily thanks to that little hole you poked). Place them in a container or ziplock bag and pour over the soy sauce mixture. Make sure the eggs are fully submerged. Let them marinate in the fridge overnight. The longer they sit, the deeper the flavor.
How to Enjoy Your Soy-Marinated Eggs
These eggs are incredibly versatile. Serve them:
- On a bowl of steaming hot rice for a quick, satisfying meal.
- As a topping for ramen or noodle soups.
- Sliced in half as a snack or appetizer.
- On avocado toast for a savory twist.
One bite, and you’ll understand why this simple recipe is a game-changer. The creamy yolk, the savory-sweet marinade, the umami-packed soy sauce—it’s a flavor loop you won’t want to break.
Looking for other easy egg recipes? Try my favorite way of making silky Chinese Steamed Eggs or velvety Scrambled Eggs with Shrimp!
Storage Tips: How Long Do They Last?
Once your eggs are marinated, they’ll keep in the fridge for up to 4-5 days. Store them in an airtight container with the marinade to keep them flavorful and fresh.
But here’s a heads-up: the longer the eggs soak in the marinade, the saltier they’ll become. If you prefer a milder flavor, stick to marinating them for 8-12 hours or overnight. If you like them more intense, you can let them go for up to 48 hours. Just keep in mind that after a day or two, the saltiness can become quite pronounced, so adjust the soaking time to your taste.
Soy Marinated Egg (Easy Japanese Ramen Egg)
Ingredients
- 5 Eggs gently poke a small hole in the large end of the egg for easy peeling
- ⅓ cup Soy sauce
- 2½ tbsp Sugar
- 1 cup Water filtered or boiled and cooled
Instructions
Make Soft Boiled Eggs
- Before boiling, use a pin or thumbtack to gently poke a small hole in the large end of the egg. This simple trick helps release air, making peeling so much easier! No more struggling with stubborn shells.
- Bring a pot of water to a rolling boil. Carefully lower the eggs into the water and set a timer for 6 minutes—this is the sweet spot for a soft, custardy yolk that’s slightly jammy.
- As soon as the timer goes off, transfer the eggs to an ice bath to stop the cooking process. Let them cool completely—this also helps with easy peeling!
Prepare the Marinade
- While waiting for the eggs to cool, mix together soy sauce, sugar, and water in a 1:0.5:3 ratio. Set aside.
Peel and Marinate
- Gently peel the eggs (they should come off easily thanks to the hole you poked earlier). Place them in a container or ziplock bag, then pour over the soy sauce mixture. Ensure the eggs are fully submerged.
- Refrigerate and let the eggs marinate overnight. The longer they soak, the deeper the flavor!
- Enjoy them as a snack, in rice bowls, or with your favorite ramen!
