Bring a saucepan (large enough to hold the eggs in a single layer) of water to a boil over medium-high heat. Using a slotted spoon, gently lower the cold eggs into the water one at a time. Cook for exactly 6½ minutes, adjusting the heat as necessary to maintain a gentle boil.
Fill a medium pot with water and heat to a gentle simmer, just below boiling. Using a slotted spoon, carefully lower the eggs into the water and let simmer for 7 minutes (6 minutes for a runnier egg).
Because the cooking time for a soft-boiled egg is around 3 to 4 minutes, it's often referred to as a "3-minute egg" or "4-minute egg," depending on your preferences. The one minute makes a difference! With the former, there may be a slight amount of unset white around the yolk; with the latter, the white is fully set.
How Long Does it Take TO Soft Boil an Egg? The short answer is that it takes six minutes to soft boil an egg with fully set white and a liquid yolk, or 3-5 minutes if you prefer softer, slightly unset whites near the yolk.
Using a slotted spoon to gently lower the eggs prevents them from cracking. Exactly six minutes is just enough cooking time for the perfect soft-boiled texture.
What Are Ramen Eggs? Ramen eggs are Japanese soft-boiled eggs marinated in a sweetened soy sauce mixture and served as a ramen topping. In Japan, ramen eggs are called ajitsuke tamago or ajitama. “Aji means taste, and tama means ball (or egg), so the literal translation is taste-ball,” Yamashita says.
I'm a fan of the three-minute boiled egg, but it's not perfect. Because of the high temperature of cooking, at three minutes the exterior whites are cooked, but the inner layers of white are still barely cooked and jelly like, while the yolk remains cold.
Water level 3cm/1" – Fill the saucepan with enough water so it will cover the eggs by 3cm / 1" or more. Boil first then add eggs – Bring to a rapid boil over high heat. Using a slotted spoon, gently lower fridge-cold eggs into the water. Start the timer once all the eggs are in.
The general rule of thumb to make hard-boiled eggs is to boil (simmer) them for 13 minutes. A roaring boil can crack your eggs, so yes, first bring the water up to a boil, then let the eggs simmer for 13 minutes before transferring them to an ice bath.
7-minute eggs have perfectly set whites and jammy, slightly runny yolks. (The yolks get a bit jammier as they sit.) They're just right for ramen or to top avocado toast, good old buttered toast, a bowl of savory oatmeal, leftover rice, and so much more. Prep Time 5 minutes. Cook Time 7 minutes.
You can cook them 6 to 6½ minutes for a runny egg yolk and 8 to 9 minutes for a custard-like egg yolk. Once all the eggs are in the saucepan, lower the heat to maintain a gentle boil. Make sure the water is simmering, but not bubbling so strong that the eggs bounce around.
Gordon set a timer of six minutes for the eggs and said: "Get them onto a spoon and drop them into the water. "Bring that [the water] to the boil, but don't water them ferociously, or you'll get a black line around the outside, boil them gently."
Starting with boiling water offers more control over timing but this may cook the whites into a rubbery state. And it has another disadvantage: The egg is more likely to crack because the air in the egg has less time to escape as the egg heats up.
Also, the nutrition of instant ramen is not ideal. Instant ramen packets come with only noodles and soup powder. Adding an egg can solve this problem. An egg has a nice amount of protein, vitamin b2, calcium, magnesium, and iron.
4 minutes - The white is fully set, but the yolk is thick and runny. 6 minutes - The white is fully set, and the yolk is mostly set, but still a little runny in the middle. 8 minutes - The white is fully set, and the yolk is set, but tender.
For one to four eggs, bring the water to a rolling boil, cover the pot, and turn the heat down to its lowest setting for 12-14 minutes. For five to eight eggs, cook for 15 to 18 minutes. For nine to one dozen eggs, cook for 20 minutes.
Ramen eggs, or aijtama, are soaked in a sweet and savory soy marinate made of soy sauce, water, mirin, and sugar. How long do ramen eggs last? It is best to enjoy soft-boiled ramen eggs within 3 days. However, if you prefer hard-boiled eggs, they can be stored for up to 5 to 7 days.