To boil eggs for ramen, gently lower them into boiling water for 6 to 7 minutes for a jammy yolk, then immediately transfer to an ice bath to stop cooking, making them easy to peel and ideal for marinating in soy sauce and mirin for extra flavor.
You can use lots of different types of eggs in your ramen, from hard-boiled to poached, to sous-vide "onsen" style eggs. But, there is really only one way to go about creating a perfect ramen egg if you are truly serious about your ramen experience, and that is soft boiling.
Gently lower the eggs in with a spoon and simmer for 6-7 minutes for a runny yolk. Immediately transfer the eggs to a bowl of ice water to stop the cooking.
The "555 egg method" is a popular technique for making easy-peel hard-boiled eggs in an Instant Pot or other pressure cooker, involving 5 minutes of high pressure, a 5-minute natural pressure release, and a final 5-minute ice bath to stop cooking and loosen the shell, though results can vary, with some finding it perfect and others needing adjustments.
Yes, 10 minutes is enough time to hard boil an egg, resulting in a classic, fully set yolk that's mashable but not dry or chalky, perfect for egg salad or deviled eggs; for softer yolks, cook for less time (around 4-8 minutes), and for very firm yolks, 10-12 minutes is ideal.
You can boil eggs in either cold or hot water, but starting in cold water is often recommended for easier peeling and to prevent cracking by allowing gradual heating, while adding eggs to already boiling water gives more precise timing but requires care to avoid shocking them. For consistent results, especially hard-boiled, many sources suggest starting in cold water and bringing to a boil before cooking for a specific time, then shocking in ice water.
Timing is everything when it comes to boiling eggs for ramen. Too long in the water, and the yolk becomes hard; too short, and it remains runny.
Crack and peel away the egg shell. You can place the whole egg into your ramen or slice it in half and put it in the noodles. Slurp up the noodles while they're still hot.
Yes, 3 minutes is a classic time for a very soft-boiled egg with a runny yolk and barely set white, often called a "3-minute egg," but cooking times vary by preference, with 4-6 minutes generally yielding a soft-boiled egg with a more set white and jammy yolk, and longer for firmer results, so using an ice bath to stop cooking is key.
To thicken the broth into something with a rich and creamy consistency, simply add some egg and mayo to the mix. To do so without your ramen becoming a chunky mess, you will want to first crack an egg into a bowl, and then squeeze in some mayo then mix the two along with the ramen seasoning packet.
Once the noodles are done, halve the hard-boiled eggs and add to the soup. Turn off the heat and cover the pot. Let the eggs warm — about three minutes. Divide the soup among four bowls, making sure each serving has an egg.
The 🍥 in ramen is Narutomaki, a type of Japanese cured fish cake (kamaboko) with a signature pink or red spiral, inspired by the whirlpools of the Naruto Strait. Made from surimi (fish paste) and egg whites, it's a mild, chewy topping, symbolizing traditional ramen and adding a classic visual touch, famously appearing in the anime Naruto.
You're in Control of the Nutrition: The easiest way to make any ramen healthier is by adding fresh ingredients. A soft-boiled egg boosts the protein, while adding vegetables like mushrooms or spinach provides essential vitamins and fiber. Think Balance, Not Restriction: Ramen can easily fit into a healthy diet.
No, typical instant ramen is generally not good for weight loss because it's high in calories, unhealthy fats, carbs, and sodium, but low in protein and fiber, making you hungry quickly and leading to water retention. However, you can make it healthier and potentially fit into a diet by adding lean protein, lots of vegetables, using less seasoning, and focusing on portion control, turning it into a more balanced, low-calorie meal.
Refrigerate and marinate at least 4 hours and up to 12 hours. Discard marinade. Store eggs in a sealed container in the fridge for up to 3 days. Reheat in ramen soup to serve.
Add salt to the water? Egg white solidifies more quickly in hot, salty water than it does in fresh. So a little salt in your water can minimize the mess if your egg springs a leak while cooking.