Jammy eggs are soft-boiled eggs with fully set whites and creamy, slightly runny yolks. They are typically cooked for about 6½ to 7½ minutes, depending on the size of the eggs and how firm you prefer the yolk. An ice bath immediately stops the cooking process and helps keep the yolks soft and jammy.
Ramen eggs, known in Japan as ajitsuke tamago or ajitama, start with jammy soft-boiled eggs. Once peeled, the eggs are marinated in a flavorful mixture of soy sauce and mirin, often with rice vinegar and aromatics such as garlic or ginger.
As they marinate, the seasoned mixture gradually infuses the egg white with salty, savory, umami-rich flavor. The longer they marinate, the more pronounced the flavor becomes. I find that at least two hours gives them a good balance, while an overnight marinade makes them even more flavorful.
We love ramen in our house. There is no shortage of great ramen spots in downtown Montreal, close to where we live. When my husband used to work downtown, he would often discover a new place that we could later visit and enjoy as a family.
Ramen is also surprisingly easy to make at home, and it has become a dinner staple for us during the fall and winter. The meats, broths, noodles, and toppings might change from bowl to bowl, but the jammy ramen eggs are a constant.
I often make extras for this reason. My husband and daughter have a habit of eating any leftovers straight off the plate before they ever make it into the next bowl of ramen!
Try them with my Spicy Braised Beef Ramen recipe! Or tell me your favorite ramen recipe that you would use jammy ramen eggs for!
No, vinegar is not necessary to make perfect jammy eggs.
While many people use it, vinegar does not change how the inside of the egg cooks. It only affects the shell and the egg white.
What Vinegar Actually Does
The Real Secret to Jammy Eggs
To get that perfect thick, gooey yolk, you only need to focus on time and temperature.
Cook for 7 minutes for a firmer, custard-like yolk.
Boiling Water: Always drop cold eggs straight into boiling water. Do not start them in cold water.
Ice Bath: Put the eggs in ice water the second their cooking time is up to stop them from overcooking.
Exact Timing:
Cook for 6 minutes for a very runny yolk.
Cook for 6 and a half minutes for the perfect jammy yolk.
Cook for 7 minutes for a firmer, custard-like yolk.
The eggs are best when marinated between 12 to 24 hours. Any longer and the salt will over-cure the yolk and make the whites rubbery. Remove the eggs from the liquid and store them, uncut in the fridge for 3 to 4 days in a sealed container.
These easy ramen eggs have perfectly jammy yolks and savory, umami-rich flavor from a soy and mirin marinade. Delicious on ramen or enjoyed on their own.
Mirin substitutions: If you don't have mirin, substitute with sake mixed with ½ teaspoon honey (or sugar). A dry white wine with ½ teaspoon honey also works. For a non-alcoholic option, use rice vinegar with ½ teaspoon honey.