The Perfect Egg for Ramen Bowls
April 5, 2021 • One Dish Meals
There is something wonderful about a ramen bowl. You throw on whatever vegetables and protein you want on top of the ramen and broth (or on top of a rice bowl). I used broccoli, chicken, mushrooms spinach, and avocado. But nothing is quite as good on top as a perfectly cooked sort of runny but not too runny egg. You can start with a cheap pack of ramen, but I highly recommend ditching the flavor packet (which is mostly salt) in favor of a rich, homemade stock. I made pork stock the other day which was perfect. The secret to the eggs? Bring a pot of water to a boil, then gently lower the eggs into the pot. Cook for just 7 minutes for large eggs, then immediately transfer the eggs to an ice bath. At this point you can put them in the refrigerator until you are ready for them, or peel them right away if needed. If you’d like them slightly runnier, try 6 minutes. And be sure to stir that runny yolk into the broth to enrich it. Enjoy!