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Ramen Egg with Sauce

Storage and Shelf Life:

Refrigerate at 0–4°C; shelf life 45 days.

Packaging:

80 g/bag

Product Description:

Whites are glossy and pristine; the accompanying sauce is amber. The yolk is semi-runny with a creamy, smooth mouthfeel and no dryness.

Applications:

Japanese ramen, Western-style breakfasts, light salads, and more.

Instructions for Use:

Ready to eat

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Ramen Egg with Sauce (Ajitama) — Ready-to-Eat, Chef-Grade Soft-Yolk Egg

Our ramen egg with sauce (ajitama / ajitsuke tamago) is a Japanese-style marinated soft-boiled egg with glossy, pristine whites, a semi-runny creamy yolk, and an amber umami sauce that infuses every bite with rich, balanced flavor — no dryness, no chalkiness, chef-grade consistency every time.

Each 80 g pack is ready to eat and shelf-stable under refrigeration (0–4°C, 45-day shelf life), making it ideal for ramen chains, Japanese restaurants, izakaya menus, Western breakfast programs, light salads, rice bowls, and convenience-store grab-and-go.

FAQ

What is a ramen egg (ajitama)?
A ramen egg, or ajitama, is a Japanese-style soft-boiled egg marinated in a soy-based umami sauce. It features a glossy white, a semi-runny creamy yolk, and a rich amber flavor — a signature topping for ramen bowls, rice bowls, and Japanese-inspired menus.

How should the ramen egg be stored and served?
Keep refrigerated at 0–4°C; shelf life is 45 days. Each 80 g pack is ready to eat — simply open, plate, and pour the included sauce over the egg or into your bowl.

Contact Our Product Consultant

*Bulk Supply Only | No Retail or Small-Quantity Orders

*Fresh eggs are not our primary offering and require destination country regulatory clearance.

Hands arrange a decorative chicken stick amidst various egg products, including brown eggs in a carton and colorful.