Ramen Eggs (Ajitama) – Easy Lunch Recipes with Flavorful Marinated Perfection
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.
Servings: 2 servings
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
Instructions
- Bring a pot of water to a boil. Once boiling, carefully lower in the eggs and cook for exactly 6.5 to 7 minutes.
- Transfer the eggs immediately into an ice bath to stop the cooking. Let them sit for 10 minutes.
- Meanwhile, mix the soy sauce, mirin, water, and sugar in a bowl or zip-top bag. Stir until sugar dissolves. Add optional aromatics if using.
- Peel the cooled eggs gently. Place them into the marinade, making sure they’re submerged.
- Marinate for at least 4 hours in the fridge, or overnight for deeper flavor.
- Slice in half and serve with ramen, salads, rice bowls, or eat as-is.