Hard-Boiling
Place the egg and water in a pot. Pour enough water into the pot to cover the egg by 1 inch (2.5 cm). Set the pot on the stove.
Bring the water to a boil and turn off the heat. Heat the pot over high so the water begins to boil. Turn the heat off, but leave the pot on the burner.
Rest the egg in the water for 10 minutes. The egg will finish cooking in the hot water even with the heat off. Turning off the heat will prevent the egg from overcooking and becoming tough.
Peel the egg and reheat the water in the pot. Use a slotted spoon to lift the egg out of the hot water. Leave the hot water in the pot and turn the heat back on to high. Run the egg under cold water, so it's easier to peel. Ensure that there aren't any bits of shell stuck on the peeled egg. You may want to rinse the peeled egg under water to get any bits of shell off.
Cook the ramen. Once the water in the pot is boiling again, add the ramen noodles. Boil them for 3 minutes or until they're as soft as you like. For soupier noodles, leave the water in the pot or drain the noodles and return them to the pot, if you like mainly noodles.
Season and serve the ramen with a hard-boiled egg. Stir any seasonings or vegetables into the noodles. Slice the hard-boiled egg in half and add it to the ramen. Serve the ramen while it's still hot. You can store the leftover ramen in the refrigerator for 3 to 4 days in an airtight container. Keep in mind that the noodles will continue to soften and swell as they soak.
Soft-Boiling
Boil water and add an egg. Measure 2 cups (475 ml) of water into a pot and turn the heat to medium so the water bubbles gently. Lower 1 whole egg into the water.
Simmer the egg for 7 to 8 minutes. Let the egg cook gently until it's as cooked as you like. If you want a runnier egg yolk, cook it for 7 minutes. For a more set egg, simmer it for 8 minutes.
Chill the soft boiled egg for 30 seconds. Set a bowl of ice water next to your stove. Use a slotted spoon to lift the soft boiled egg out of the pot and place it directly into the ice water. Let it chill for 30 seconds, so it stops cooking. EXPERT TIP Vanna Tran Vanna Tran Experienced Cook Vanna Tran is a home cook who started cooking with her mother at a very young age. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years. Vanna Tran Vanna Tran Experienced Cook Vanna Tran, experienced cook, advises: "You can even make the cool soft boiled eggs you see in ramen shops at home. Just take your peeled soft boiled eggs, and place them in your refrigerator overnight in a mixture of 1 parts soy sauce, 1 parts mirin, and 3 parts water."
Cook and season the ramen. Heat the water in the pot over high heat until it boils. Stir in the ramen noodles and boil them for 3 minutes or until they're the texture you want. Drain off as much water as you want and leave the noodles in the pot. Stir the seasoning packet into the ramen or use your favorite seasonings instead.
Peel and add the egg to the ramen. Crack and peel away the egg shell. You can place the whole egg into your ramen or slice it in half and put it in the noodles. Slurp up the noodles while they're still hot.
Simmering
Cook the noodles in the water for 3 minutes. Measure 2 cups (475 ml) of water into a pot and bring it to a boil over high heat. Add the ramen and break up the noodles as they cook.
Add the seasonings. Open the seasoning packet that came with the ramen and add it to the pot with the noddles and broth. If you're using other seasonings instead of the packet, add them now.
Beat the egg. Crack 1 egg into a small prep bowl and beat it with a fork until the yolk and white are combined.
Whisk in and cook the egg. Keep the heat over medium and slowly pour in the beaten egg. Whisk while you add the egg so it cooks and forms ribbons in the broth. Enjoy the egg drop ramen while it's still hot. If you'd like larger clumps of egg in the broth, pour in the beaten egg, but let it cook for a minute before you stir it in the broth.
Poaching
Cook the ramen for 1 1/2 minutes. Measure 2 cups (475 ml) of water into a pot and turn the heat to high. Once the water boils, add the package of ramen. Boil the noodles until they start to separate and stir them a little. This should take 1 1/2 minutes.
Add the seasonings and crack an egg into the pot. Stir in the seasoning packet that came with the noodles or squirt in your favorite sauces. Turn the heat off of the burner and crack 1 raw egg into the center of the noodles in the pot. Avoid stirring the egg or it will begin to cook and break into clumps.
Cover and rest the egg in ramen for 2 minutes. Put a lid on the pot and set a timer for 2 minutes. The egg will poach and the noodles will finish cooking.
Serve the ramen with poached egg. Remove the lid and slowly transfer the ramen and egg to a serving bowl. Enjoy the ramen and egg while they're still hot.
Scrambling
Cook the ramen for 3 minutes. Pour 2 cups (475 ml) of water into a pot and bring it to a boil over high heat. Add the ramen and boil the noodles for 3 minutes. Stir the ramen to break up the noodles.
Drain and season the ramen. Drain the ramen through a colander and return the noodles to a skillet. Stir the seasoning packet into the noodles or sprinkle in your favorite spices instead.
Fry the noodles for 2 minutes. Turn the heat to medium and stir fry the noodles until they crisp up a little. This should take 2 minutes.
Whisk a beaten egg into the noodles. Crack 1 egg into a bowl and beat it with a fork. Add the beaten egg to the skillet with the noodles. Stir and cook the scrambled egg with the noodle until it's completely cooked. This should take 2 to 4 minutes.
Serve the hot scrambled egg ramen. Once the egg is as cooked as you like, turn off the heat and transfer the noodles to a serving bowl. Use a fork or chopsticks to eat the hot ramen. You can store the leftover ramen in an airtight container in the refrigerator for 3 to 5 days, but the noodles may soften and swell.
Comments
0 comment