Name: Ramen Eggs (Ajitama) – Easy Lunch Recipes with Flavorful Marinated Perfection
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Ingredients: 4 large eggs; 1/4 cup soy sauce; 1/4 cup mirin; 1/4 cup water; 1 tablespoon sugar; Optional: garlic, green onion, ginger slices for extra flavor

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Easy Lunch Recipes like this one for ramen eggs hit the sweet spot between simplicity and satisfaction. I mean, who doesn’t love a jammy, soy-soaked egg that feels like it came straight from your favorite noodle joint? Whether you’re cooking for two or just keeping lunch interesting, this recipe for two easy meals is just the thing. We’ll go over how to cook eggs to get that perfect soft-boiled center—just enough firmness to slice, yet still rich and velvety. I used to think only restaurant chefs could get it right. Turns out, all it takes is a timer and a little patience. These little guys aren’t just for ramen bowls. Toss one into your next salad or grain bowl and suddenly your lunch recipes go from “meh” to “heck yes.” Recipes for two dinner ideas? Covered. Quick snacks? Yep. And if you’re searching recipes dinner for two friendly, this one checks every box.

1) Key Takeaways
2) Easy Ramen Eggs (Ajitama) Recipe
3) Ingredients for Ramen Eggs (Ajitama)
4) How to Make Ramen Eggs (Ajitama)
5) Tips for Making Ramen Eggs (Ajitama)
6) Making Ramen Eggs (Ajitama) Ahead of Time
7) Storing Leftover Ramen Eggs (Ajitama)
8) Try these Lunch recipes next!
9) Ramen Eggs (Ajitama)
10) Nutrition

1) Key Takeaways

Learn how to make jammy ramen eggs with flavor-packed marinade.
Perfect for quick lunches, meal prep, or topping ramen bowls.
Includes tips on soft-boiling, peeling, and storing.
Easy lunch recipe with minimal ingredients and maximum taste.

2) Easy Ramen Eggs (Ajitama) Recipe

We all need a few go-to easy lunch recipes up our sleeve, especially ones that make us feel like we’re eating something fancy without actually doing much work. This ramen egg recipe is one of those rare gems. You start with eggs. That’s it. Well, eggs, soy sauce, mirin, and a touch of sugar. Still with me?

When I first made these, I was sure I’d mess up the timing. Turns out, seven minutes is the magic number. I’ve tried this on groggy Monday mornings and chaotic Thursdays, and it works every time. The yolk is soft but not runny, and the whites hold their shape. And don’t even get me started on the marinade. It’s salty, sweet, and a little mysterious, in the best way.

This recipe is perfect if you’re cooking for two easy meals or prepping for a quick lunch during a busy week. Whether you’re topping ramen or sneaking one from the fridge with a spoonful of rice, these eggs deliver. We’re talking protein, comfort, and a bit of restaurant magic, all in a Ziploc bag in your fridge.

3) Ingredients for Ramen Eggs (Ajitama)

Eggs: I go with large eggs straight from the fridge. No need to be fancy here. Cold eggs give you more control when it comes to boiling, and they peel better after that icy plunge.

Soy Sauce: A dark, salty base that does most of the heavy lifting. I use regular soy sauce, but if you want a little less salt, low-sodium works too.

Mirin: This adds a slightly sweet edge to balance the soy. If you’ve got it, great. If not, a splash of rice vinegar with sugar will do.

Water: It tones down the marinade so it doesn’t overpower the eggs. We want flavor, not a salt bomb.

Sugar: Just a bit. It’s the ingredient you don’t taste, but you’d miss if it weren’t there. Think of it as the quiet background singer holding the tune together.

Optional Aromatics: I like tossing in a clove of smashed garlic, a green onion, maybe a coin of ginger. It’s not mandatory, but if you have them lying around, toss them in.

4) How to Make Ramen Eggs (Ajitama)

Step 1. Bring a medium pot of water to a boil. Don’t forget to set a timer. When that water bubbles up like it’s mad at you, gently lower in the eggs.

Step 2. Boil them for 6.5 to 7 minutes. Yes, the half-minute matters. Use your phone timer if you must. You want the whites firm and the yolk soft but sliceable.

Step 3. The second the timer dings, scoop those eggs into a bowl of ice water. Not kinda cold—icy. Let them sit there and chill out for 10 minutes. This stops the cooking and makes them easier to peel.

Step 4. While your eggs cool, mix your soy sauce, mirin, water, and sugar in a bowl or bag. Stir until the sugar’s gone. Toss in your garlic or onion if you like things bold.

Step 5. Peel your eggs gently. Use the edge of the counter to crack them, then roll. Be patient. You didn’t just time them to ruin one now.

Step 6. Place the peeled eggs into your marinade. Make sure they’re fully covered. Seal the bag or container, pop it in the fridge, and forget about it for 4 hours or up to overnight.

5) Tips for Making Ramen Eggs (Ajitama)

If your eggs keep cracking while boiling, try poking a small hole in the wide end with a pin. It lets out air and helps prevent that ugly crater on one side.

Want more of that soy flavor to soak in? Marinate the eggs overnight, but no more than 24 hours. Too long and they’ll get rubbery and salty.

Not sure what to eat them with? I’ve dropped one onto a salad, tucked one into a sandwich, and sliced one into ramen, obviously. That’s the beauty of easy lunch recipes. They go wherever your cravings do.

6) Making Ramen Eggs (Ajitama) Ahead of Time

I make a batch of these on Sunday, and by Wednesday, I’m wishing I’d made more. They’re the kind of thing you grab without thinking. Two eggs and a little rice? Lunch. One egg on toast? Brunch.

When I know I’ll need them, I let the eggs marinate overnight and then transfer them to a clean container without the marinade the next day. That keeps them from turning too dark or too salty.

This recipe is a quiet hero for recipes for two dinner setups or solo lunch hauls. Either way, you get a restaurant-quality bite without stepping outside. Can’t beat that.

7) Storing Leftover Ramen Eggs (Ajitama)

Once marinated, store them in an airtight container in the fridge. Don’t let them swim in the marinade forever. After 24 hours, pull them out and stash them dry.

They’ll last 3 days, but let’s be honest—mine never make it that far. They disappear faster than the last donut in the break room.

This recipe hits home when you’re dealing with recipes for two easy ideas that don’t involve more cooking than necessary. Cold egg. Warm rice. Done.

8) Try these Lunch recipes next!

9) Ramen Eggs (Ajitama)