How to make perfect eggs for ramen?

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.

Can you just crack an egg into ramen?

Cook your ramen as directed, crack an egg and cook for 30 seconds/1 minute ! Also a great way to add protein into your diet!

How long to boil egg for runny yolk?

How to boil an egg 5 minutes: just-set (not solid) white and runny yolk – ideal for dipping. 6 minutes: liquid yolk and a slightly wobbly white. 7 minutes: almost set – deliciously sticky yolk. 8 minutes: softly set and 'jammy' – this is what you want to make scotch eggs. More items...

How do you make $1 ramen better?

Instead, whisk together sesame oil, peanut butter, honey, soy sauce, rice vinegar, garlic, and ginger and pour it over the hot noodles. Add chopped scallions and sesame seeds for even more flavor .

How long do I boil eggs?

Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled .

How to make instant ramen better egg?

Tasty Ways to Add Egg to Ramen Alternatively, whisk an egg until the yolk and whites are combined and pour it into your noodles to enjoy egg-drop ramen . Or, after boiling your noodles, fry them until they're slightly crispy and add a beaten egg to the skillet. Stir until it's completely cooked.

Is egg still good if yolk is runny?

Absolutely. While bird flu might be a hot topic at the moment, it's actually not the primary health risk posed by undercooked eggs . Birds can carry salmonella bacteria, and those icky germs can spread from the chickens to the inside and outer shells of their eggs.

How do you know when runny yolk is done?

The difference between a raw and a runny yolk is that at the raw stage the yolk will not have heated through yet and the white will still be clear and runny too, at the runny stage your yolk will be hot but wont have started to thicken , so if you pierce it the yolk will run over the plate and your white will be cooked ...

While instant ramen is not bad for you, it isn't recommended as a single food daily or multiple times per day on its own due to its high-sodium flavoring packet or broth . Adding additional toppings, such as protein and vegetables, to the wheat noodle and broth base can increase its nutrition profile.

How to scramble eggs in ramen?

Beat an egg with a fork in a seperate bowl. As the noodles are cooking Slowly pour the egg into the mix like you would if you were making regular egg drop. Stir it up. When noodles are done cooking add seasoning packet, a little soysauce and garnish with chives.

How do you soft boil an egg?

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.

How long do marinated eggs last?

The marinated eggs can be stored in the fridge for 3-4 days . Take note, however, that the longer they sit in soy sauce, the saltier it gets. The taste may vary as days go by.

How to Make The Perfect Ramen Egg (2024)

The easiest way to make your ramen experience a full-on dining event is to add a perfect ramen egg. It's definitely important to start with a high-quality pack of instant ramen like our ridiculously good craft ramen, but adding an egg should be a no-brainer.

There are a ton of variations on Ramen Eggs, and a crazy amount of different ways to prepare them. Whether you are simply soft boiling or poaching your eggs onsen tamago style, having a ramen egg at the ready will make your instant ramen experience a ton more enjoyable. This is a follow-up on our roundup of egg-making methods that we posted here.

Ramen and Soft Boiled Eggs.

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.

Unlike hard-boiled eggs, soft-boiled eggs start in hot, boiling water and cook for a very specific amount of time to achieve a perfect, slightly runny, almost jammy egg yolk that is ideal for the perfect ramen egg.

Making Ramen Eggs in Advance.

One of the nice things about ramen eggs is how well they work in different recipes and applications around your kitchen. It's. pretty big waste of time to only prepare 1 or 2 ramen eggs at a time, and in general, it's easy to prepare a larger amount of soft-boiled eggs as opposed to just a few.

By making them in batches of 6 you can ensure you always have a perfect ramen egg at hand in case a hardcore craving for a bowl of Mike's Crazy Good Craft Ramen hits you.

The most important thing to remember when storing soft-boiled ramen eggs in your refrigerator is to use an air-tight container. Refrigerators are repositories of smells and keeping your ramen eggs fresh and pristine with the best flavor possible is super important. You can use a ziplock bag if you want but they don't offer much in the way of protection so be careful.

Tips for Making Soft Boiled Eggs

Making soft-boiled eggs is stupid easy. All you really need are some high-quality eggs, organic if possible, some boiling water, and some ice. There are a few tips or tricks that make it even easier. Keep these things in mind when your soft-boiling eggs and you'll be able to create the perfect ramen egg every time.

1. Keep the timer handy.

The key to a perfect ramen egg is a slightly undercooked yolk. If you want a truly runny yolk you'll want to boil the eggs for 6 minutes exactly, but for the perfect ramen egg, you want them slightly more cooked. The ideal cooking time for the classic ramen egg is 6 minutes and 30 seconds. This allows the yolks to set up slightly, gives them a jammy texture, and adds a lot of texture to your ramen.

The most crucial part of this equation is the use of a timer. Yeah, you can estimate the time using a clock, but given the fact that we all carry supercomputers in our pockets, it's just easier to go ahead and open the clock app to set a timer.

2. Use a spoon or ladle to place the eggs into the pot.

When dropping your eggs into boiling water it's important to do so gently. If you drop them too violently the eggshells can crack allowing the white to seep out and creating a less than ideal finished look to your eggs.

While appearance doesn't change the flavor, if you want your ramen looking as tight as possible, keeping your ramen eggs consistent and even is key.

It's best to place an egg carefully on a spoon or ladle and place it gently into the boiling water to prevent cracking or blowouts.

3. Keep the water at a simmer.

Once you've carefully dropped the eggs into your pot of boiling water you're going to want to reduce the heat to a simmer. A rolling boil should look like a thunderstorm, with lots of movement, agitation, and a ton of bubbles. While this can be great for cooking pasta or blanching veggies, it's not the best for cooking eggs.

Soy Sauce Seasoned Ramen Eggs(Ajitsuke Tamago)

One of the most traditional, and hands down tastiest ways to employ the use of ramen eggs is to go with the seasoned version. Ajitsuke Tamago or Seasoned Eggs are a ramen shop staple, and almost every bowl of restaurant ramen you'll ever consume will feature a seasoned egg in some form.

The seasoning phase for Ajitsuke Tamago happens after the eggs have been boiled and cooled. You can go about seasoning the eggs in a few different ways depending on the final look and flavor you want to achieve.

1. Classic Seasoned Eggs.

The first and easiest way to season your soft-boiled ramen eggs is to peel them and once they have fully cooled and Then submerge them in a mixture of soy sauce and mirin. The mixture of soy sauce and mirin gives the eggs a sweet and salty flavor that's highly addictive. Keeping seasoned eggs around can be dangerous, it's way too easy to eat them as a snack and then have none left over for your next bowl of mind-blowing craft, instant ramen.

2. Speckled/Dinosaur Style.

While the classic seasoned ramen egg is one of the tastiest eggs on planet earth, there is a way to make it even crazier. By carefully pinching and cracking the shell of the cooled eggs and then submerging them into the marinade you can give the ramen eggs a marbled/speckled pattern. This is also a great way to control the salt/seasoning level of your eggs.

If you submerge the eggs for too long in the marinade you run the risk of ruining all of your hard work. The salt and mirin mixture can give the eggs a salty/sweet flavor that is great in measured amounts. By leaving the shells intact and allowing the marinade to slowly seep into the eggs you can let the eggs stay submerged in the marinade longer without worrying about it being over seasoned when you get around to making your next bowl of Mike's Crazy Good Craft Ramen.