Ah, ramen. If you ask me what I love about this tasty delicacy, I can start rambling for hours. The ramen broth has to be simmered overnight. The noodles can’t be too soft nor too hard and need to hit the sweet spot of having a slightly hard texture. And the eggs. Oh, the eggs. In my mind, all ramens must consist of soft-boiled eggs. Admit it, nothing beats the experience of looking at a bowl of ramen mixed with the creaminess of runny yolk.
Whether you’re making an instant ramen or attempting to recreate a tonkotsu ramen, you need to top off your ramen with the perfect egg. I won’t lie. Nailing the art of making the ideal soft-boiled ramen egg isn’t as easy as it seems. But lucky for you, we have the recipe all figured out.
- salt & pepper (depending on preference)
1. Fill up a small saucepan with 1 inch of water and bring the water to boil over medium high heat.
2. Carefully place your eggs into the bottom of the pan using a slotted spoon or a tong.
3. Let the eggs cook for 6 ½ minutes and do not adjust the heat.
4. After exactly 6 ½ minutes, turn off the heat. Transfer the eggs to either a bowl of ice or run them in cold water to stop them from cooking further.
5. Gently crack and peel off the shell from your egg.
And there you have it, the perfect soft-boiled egg for your ramen. Bon appétit!!
For those of you who have a bit of time on their hands and prefer a savory egg, I recommend you to try making the Ajitsuke Tamago, a soy sauce marinated egg.
Ajitsuke Tamago (Marinated Soft-Boiled Eggs)
- 1cup water
- 1cup sake
- 1/2cup mirin
- 1/2cup soy sauce
- 1/2cup sugar
1. Whisk together the water, sake, soy sauce and sugar in a bowl.
2. Follow the instructions to prepare your soft-boiled eggs
3. Transfer the eggs to the mixture and marinate them in the fridge from a minimum of 4 hours up to 12 hours.
4. Remove the eggs from the mixture. These eggs are so tasty, you can use the eggs for your ramen or eat them on their own.