When enjoying Japanese ramen, you often see a beautifully orange, soft-boiled egg in the bowl. The yolk is semi-solid and creamy, which is why it’s called a soft-boiled egg. The key to making the perfect soft-boiled egg is timing. Each additional minute of cooking increases the doneness by about 10%.
Ingredients (serves 1-2 people)
- Egg – 1
- Water – approximately 1,000 ml (enough to cover the egg in the pot)
- Ice water – approximately 1,000 ml (enough to submerge the egg for cooling)
Direction
Method 1 – start with boiling water
- Bring the water to a boil. Place the egg straight from the fridge into the boiling water.
- Cook for 6 minutes, then remove the egg and transfer it immediately into ice water to cool.
- Once cooled, peel the shell and slice the egg in half. Enjoy!
Method 2 – start with cold water
- Place a room-temperature egg into a pot of cold water. Turn on the heat and bring the water to a boil.
- Once the water boils, cook for 6 minutes, then remove the egg and transfer it immediately into ice water to cool.
- Once cooled, peel the shell and slice the egg in half. Enjoy!
The result is a soft-boiled egg with a creamy, runny yolk and tender texture—perfect as a topping for ramen or as a side dish!
