ChineseMain course
Ramen Noodles with Boiled Egg
This recipe focuses on preparing perfectly soft-boiled eggs, often called ajitama, to top your ramen noodles. The key is precise timing for a jammy, golden yolk that enriches the broth. While the quick ice bath is essential for peeling, the optional marinade adds a subtle savory depth and a beautiful brownish hue to the egg whites.
22 minServes 4
Method
4 steps · 22 min total
- 01
Boil the Eggs
Bring the water to a rolling boil. Gently lower the eggs into the water and cook for exactly 6½ to 7 minutes for a jammy yolk. - 02
Chill in Ice Bath
Immediately transfer the cooked eggs to a bowl of ice water. Let them sit for 3 to 5 minutes; this stops the cooking and makes them easier to peel.
