How to Cook Soft-Boiled Eggs for Ramen

At the beginning of my instant ramen journey, I’d toss an egg into almost every bowl. It was just so easy to do, and my go-to phrase was always, “I added an egg, because why not?” And a perfectly cooked soft-boiled egg is a game-changer for any noodle bowl.

While it might seem intimidating to get that ideal runny center and set white, it’s actually super simple. I’ll walk you through my go-to method, including a little trick I learned in ramen school, so you can nail it every time.

Why Soft-Boiled Eggs are Great for Ramen

• Creamy Texture: The runny yolk adds an incredible richness and creaminess to the broth.
• Protein Boost: A quick and satisfying way to add protein to your meal.
• Visual Appeal: Sliced in half, a soft-boiled egg looks beautiful perched on top of your noodles.
• Flavor Enhancement: The mild flavor of the egg complements a wide range of ramen broths, absorbing their savory notes.

My Ramen School Trick for Easy Peeling

I learned in ramen school that the older an egg is, the easier it is to peel. So, if I know I’m making soft-boiled eggs, I actually buy them about a week before I plan to cook them. As eggs age, they lose moisture, and the pH of the whites changes, which causes the membrane to adhere less strongly to the shell.

How to Cook Soft-Boiled Eggs

1. Prep Your Pot: Fill a small pot with enough water to fully cover your eggs.
2. Bring to a Rolling Boil: Heat the water over high heat until it reaches a vigorous, rolling boil.

3. Add Eggs Carefully: Gently lower your eggs (straight from the fridge is fine) into the boiling water using a slotted spoon.
4. Cook Precisely: Set your timer for the exact cook time based on your preferred yolk consistency. For ramen, I’ve found these times work perfectly:
   • 6.5 minutes: For a very runny, jammy yolk with fully set whites.
   • 7 minutes: For a slightly jammy, creamy yolk that’s still very liquid in the center.
   • 7.5 minutes: For a softer, gooey yolk that’s just beginning to set around the edges.
5. Prepare Ice Bath: While the eggs are cooking, fill a medium bowl with ice and cold water. This ice bath is crucial.

6. Shock the Eggs: Immediately after the timer goes off, use your slotted spoon to transfer the eggs from the boiling water directly into the ice bath. Let them chill in the ice bath for at least 2-3 minutes. This stops the cooking process instantly and helps them prepare for easy peeling.

7. Peel Gently: Once cooled, gently tap the egg all over on a hard surface to crack the shell. Then, transfer the egg back to the ice bath bowl. Starting from the larger end (where the air pocket usually is), carefully peel the shell under the water in the ice bath, dipping the egg back into the water after each small peel. The water helps separate the shell from the egg and washes away tiny fragments, making the process much smoother.
8. Slice and Serve: Slice the soft-boiled egg in half lengthwise and gently place it on top of your prepared bowl of ramen.

Tips for Perfect Soft-Boiled Eggs (and Easy Peeling)

• Use Older Eggs: Eggs that are about a week old peel much easier than fresh ones.
• Don’t Skip the Ice Bath: Immediately chilling the eggs in an ice bath halts the cooking process and causes the egg to contract, making the shell easier to remove.
• Peel Under Water: Peeling the egg under water (either running water or in the ice bath) helps the shell slide off more smoothly and washes away tiny fragments.
• Exact Timing: Use a timer! Even 30 seconds can make a significant difference in yolk consistency.
• Handle Gently: Cooked eggs are delicate, especially when peeling.

From adding protein to creating that amazing silky broth, a soft-boiled egg is the ultimate ramen upgrade. Now you’re equipped to nail it. Which cook time will you try first for your perfect yolk?

Some instant ramen options that I recommend adding a soft-boiled egg to:

• Ichiran Ramen
• Itsuki Nabeyaki Stove Top Udon
• Tapatio Original Ramen Noodle Soup