I got this silly obsession of making ramen eggs… I do have a particular fondness of eggs… I love omelettes, hard boiled eggs, soft boiled eggs, egg in porridge, tea leaf eggs, century egg, salted egg, sunny side egg, steamed egg, chawanmushi… and more recently ramen eggs!
What are ramen eggs?
yummy egg! double yolks too!
These are oh-so-yummy eggs that beat every kind of eggs hands down - well almost… ( hmmm, maybe not sunny side eggs… ) These eggs are hard boiled eggs with a soft centred ( yes, the yolks are still creamy! ) and a seasoned egg white. They taste best when served with ramen.
A recent article in the local newspaper wrote about a recipe on how to cook them and I tried it… since then I have been hooked! Now everyday I think about cooking the eggs and eating ramen…. however, my ramen are usually instant noodles which aint so healthy, so I tried not to eat them so often… 
Anyway, here’s how I made my ramen eggs :
The eggs must be in the fridge prior to be cooked. If you don’t keep them in the fridge, please put them in the fridge prior to cooking. The slowly heat a pot of water. Try to heat the water up slowly (small fire), up to the point where the water is on the verge of boiling ( you can see tiny bubbles starting to form at the side of the pot ). Then go to your fridge and remove the egg and put it slowly into the almost boiling water. Then time your cooking to about 7 minutes. The timing is really dependent on how cold your fridge is. In my case, my fridge is pretty cold and I had to put for 8 minutes and 10 seconds for that oh-so-perfect egg!
Once the time is up, quickly remove the egg and dunk it into cold water to stop the cooking. If you have done it correctly, when you remove the egg shell, the egg white is slightly soft.
Next, you need to season the egg. The seasoning I use is a mixture of dark soya sauce, pepper, light soya sauce as well as some stock ( I tried with instant noodle seasoning, those ramen type, it works too! ). The amount used is sufficient to cover the entire egg. I find that it is best to leave the egg in the seasoning overnight for best taste.
You can buy Nissin brand ramen instant noodle which I tried and I find that the egg goes extremely well with this ramen! YUMZ….
Nissin Ramen has enclosed seaweed too!
If you are a egg lover like me, you’ll love this!
Tags: nissin instant noodle, ramen, ramen eggs
September 23rd, 2008 at 1:14 am
I love eggs too but didn’t hear of ramen egg before, I should try this!
September 23rd, 2008 at 1:23 am
wow … cool…! When can i get to taste your cooking? *chuckle*
September 23rd, 2008 at 6:19 pm
Hi mang0, this is the egg that usually comes in a bowl of japanese ramen if you order at those japanese restaurants. Those good japanese restaurant serves very nice eggs, soft whites and a creamy yolk. *drools*
yo doro, anytime man…. we just need to fix a time and place and I’ll cook the eggs and season them overnight! hehehe…
September 24th, 2008 at 2:00 am
*LOL* this saturday then … after kenny’s class …
to reward ourselves after working thru a tough class … *chuckle*
January 29th, 2009 at 11:36 am
I saw this in the newspaper also, sunday’s life i think,
but it was very long ago,
but if i’m not wrong, i remember that we had to place the egg in water, boil it together for seven minutes then soak it in the ice water leh..
November 5th, 2009 at 12:17 am
Overnight in the fridge?
November 8th, 2009 at 3:39 am
yes!