Ramen Eggs

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nom nom paleo ramen eggs recipe hero
Michelle Tam and Henry Fong

You may argue that the noodles and meat (or the soul-soothing broth) are the best parts of a bowl of ramen soup. But if we’re being honest, we’re total suckers for the oozy, umami-rich egg that typically crowns the dish, and no one makes ramen eggs more delectable than Michelle Tam, author of Nom Nom Paleo Let’s Go!.

Luckily, ramen eggs are simpler to make at home than you think, meaning you can easily upgrade a packet of 99-cent noodles for a lightning-fast dinner. Called ajitsuke tamago in Japanese, these soy-marinated, soft-boiled eggs are just as tasty as the ones you’d get in a restaurant. The key to their flavor is an easy, all-purpose stir fry sauce made from a handful of pantry staples.

Trust us: The toughest step of this recipe is waiting for the eggs to marinate before devouring them all. (On that note, ramen eggs are delicious to snack on solo if you’re not in the mood for soup, and they’d also make a wonderful salad topper.)

Excerpted from Nom Nom Paleo Let’s Go! Simple Feats + Healthy Eats © 2021 by Michelle Tam & Henry Fong. Photography © 2021 by Michelle Tam & Henry Fong. Reproduced by permission of Andrews McMeel Publishing.


All-Purpose Stir Fry Sauce

1 cup coconut aminos

½ cup fresh orange juice

¼ cup Red Boat fish sauce

2 tablespoons rice vinegar

2 teaspoons garlic powder

2 teaspoons ginger powder

1 teaspoon sesame oil (optional)

Ramen Eggs

6 large eggs, straight from the fridge

1 cup water

½ cup All-Purpose Stir-Fry Sauce


1. Make the stir fry sauce: Combine all of the ingredients in a small jar. Cover it tightly with a lid and shake well to incorporate before using. (This sauce keeps in the refrigerator for up to two weeks.)

2. Make the ramen eggs: Fill a large saucepan more than halfway with water and bring it to a boil. Then, carefully and completely submerge the eggs in the boiling water.

3. Boil the eggs uncovered for 7 minutes. Gently move the eggs around occasionally to help keep the yolks centered.

4. Once the 7 minutes are up, use a slotted spoon to transfer the eggs to a large bowl of ice water.

5. Leave the eggs in the ice bath for 10 minutes, then peel them.

6. In a measuring cup, stir 1 cup water with All-Purpose Stir Fry Sauce to form a marinade.

7. Place the eggs in a bowl or measuring cup and pour the marinade on top.

8. Cover and place the marinating eggs in the fridge for at least 4 hours and up to 3 days. If the eggs aren’t fully submerged, make sure to rotate them occasionally. The longer you soak them, the more flavorful they become.

9. To serve, carefully cut the eggs in half. Eat ’em as-is, or use them to adorn salads, soups or a tasty bowl of ramen.

Nutrition Facts
  • 135 calories

  • 5g fat

  • 17g carbs

  • 6g protein

  • 15g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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