How to Make the Perfect Soft-Boiled Egg for Ramen
Soft-boiled eggs may be one of the more iconic (and photogenic) toppings to come from the world of fancy noodle bowls, but crafting the perfectly Instagram-able jammy egg can be a tricky business. To help cut out the hassle, we’ve put together a foolproof guide to perfect soft-boiled eggs for your at-home ramen masterpieces.
Bring a pot of water to a boil. There should be enough water in the pot to cover the eggs by about an inch once you put them in. When the water has reached a boil, reduce heat to low and use a slotted spoon to carefully slide eggs one at a time into the water. This will prevent the eggs from getting jostled and cracking.
Once the eggs are in the water, turn the heat up to bring the water back to a boil. Cook the eggs using the below guide for timing:
6 minutes - yields a liquidy yolk and semi-solid whites
7 minutes - makes a yolk that is jammy & soft (but firm enough to stay together) and solid whites. Perfect for noodle bowls!
9 minutes - mostly hard-boiled, with a slightly soft center to the yolk
12 minutes - a hard-boiled egg with a firm yolk
Meanwhile, prepare an ice bath to cool the eggs as soon as they are done. This will stop the cooking process and ensure your eggs reach their desired consistency. After the eggs have cooled, just peel, slice in half, and place on top of your otherwise-assembled ramen bowl. Add a pinch of black sesame seeds, and bask in the glory of your creation. Leftover cooked eggs will stay good in the fridge for up to one week.
Need some more ramen-spiration for other toppings? Check out this list of our favorite add-ins.