The Perfect Ten-Step Ramen Egg!
There’s more to this egg than meets the eye.
If there’s any single accompaniment that I absolutely cannot do without when making ramen at home, it’s the egg. Toppings make ramen a personalized meal, something that can take on the unique identity of the person who orders it. Those deliciously chewy wheat noodles, now nearly ubiquitous with Japan, are more than capable of standing alone in a well-flavored broth, it’s true, but toppings…oh, those toppings.
When cooked just right, the perfect ramen egg melds with the meal, elevating the whole bowl to a different dimension of sensory bliss.
For me, it’s the golden custard creaminess of the egg that adds a special sort of magic to the dish. When cooked just right, the perfect ramen egg melds with the meal, elevating the whole bowl to a different dimension of sensory bliss. Have I caught your attention? How to make a ramen egg? Alright, let’s dive on in.
There are two types of ramen eggs that people are usually familiar with. One is just a soft-boiled egg served on the top, while the other is true ajitsuke tamago — a flavored egg that’s been marinated for several hours. This recipe can be used for either variety, depending on how quickly you need that custardy egg floating in your bowl.
