Content

• Steps
• Method 1 of 5: Hard Boiled Egg
• Method 2 of 5: Soft-Boiled Egg
• Method 3 of 5: Simmering the Egg
• Method 4 of 5: Poached Egg
• Method 5 of 5: Beaten Egg
• What do you need
• Hard boiled egg
• Soft-boiled egg
• Simmering eggs
• Poached egg
• Beaten egg

Eggs can be used to enrich the flavor of the ramen and increase its protein mass. Pour water over the noodles and season to taste. Now decide how to cook the egg. The egg can be boiled separately in the shell, without it, or directly on the plate with the ramen. If you prefer drier eggs and noodles, mix the eggs with the strained noodles. Find your own favorite way to prepare this high-calorie meal.

Steps

Method 1 of 5: Hard Boiled Egg

1. 1 Dip the egg into a pot of water. Pour enough water into the saucepan to cover the egg about 1 inch. Put the saucepan on the fire.
2. 2 Bring water to a boil and turn off the stove. Heat a saucepan over high heat until the water comes to a boil. Turn off the heat, but leave the pot on the stove.
3. 3 Leave the egg in the water for 10 minutes. The egg will cook in hot water even when the heat is off. This prevents the egg from being overcooked and tough.
4. 4 Peel the egg and heat the water in a saucepan. Use a slotted spoon to remove the egg from the hot water. Leave the hot water in the pot and put it back on the fire. Hold the egg under running cold water to help peel it.
   • There should be no pieces of shell on the peeled egg. Rinse the peeled egg under water to rinse off any remaining shells.
5. 5 Make ramen. Add the noodles as soon as the water in the pot starts to boil again. Cook for 3 minutes or until tender enough. If you prefer more cooked noodles, leave the water in the pot, or if the noodles are stiff, strain the noodles and return them to the pot.
6. 6 Season and serve the hard-boiled ramen and egg. Add a variety of seasonings and vegetables to the broth. Cut the egg in half and add it to the ramen. Serve the ramen hot.
   • Leftover ramen can be stored in an airtight container in the refrigerator for 3-4 days. The noodles soaked in water will continue to soften and swell.

Method 2 of 5: Soft-Boiled Egg

1. 1 Boil water and add egg. Pour 2 cups (475 ml) water into a saucepan and place over medium heat until bubbles appear on the surface of the water. Dip the egg into the water.
2. 2 Simmer the egg over low heat for 7 to 8 minutes, depending on which egg consistency you want to end up with. If you want to cook an egg with runny yolk, boil it for 7 minutes.For a better yolk setting, simmer the egg for 8 minutes.
3. 3 Chill the egg for 30 seconds. Place a bowl of ice water next to the stove. Use a slotted spoon to remove the egg from the pan and dip it directly into the ice-cold water. Leave the egg in the water for 30 seconds to complete the cooking process. SPECIALIST'S ADVICE

   

   Vanna tran

   
   
   Experienced Cook Vanna Tran is a home cook. She started cooking at a very young age with her mother. Organizing events and dinners in the San Francisco Bay Area for over 5 years.

   Vanna tran
   Experienced chef

   Vanna Tran, an experienced chef, advises: “You can even make chilled soft-boiled eggs at home, like in restaurants serving ramen. Just take a soft-boiled egg, peeled from the shell, put it in a mixture of 1 part soy sauce, 1 part mirin and 3 parts water and refrigerate overnight. "

4. 4 Cook and season the noodles. Place a pot of water over high heat until the water boils. Add the noodles to the pot and cook for 3 minutes or until the texture is desired. Drain off the required amount of water and leave the noodles in the saucepan. Add ready-made spices to the ramen or use your favorites.
5. 5 Peel and add the egg to the ramen. Peel the egg. Dip a whole egg into the ramen, or cut it in half and place in the noodles. Eat hot.

Method 3 of 5: Simmering the Egg

1. 1 Cook the noodles for 3 minutes. Pour 2 cups (475 ml) water into a saucepan and bring to a boil over high heat. Add the ramen and remember to stir the noodles as you cook.
2. 2 Add seasoning. Open the seasoning bag (the one that came with the noodles) and pour it into the pot of noodles and broth. If you want to use a different seasoning, add it.
3. 3 Beat the egg. Beat 1 egg into a small bowl and beat with a fork to mix the yolk and white.
4. 4 Whisk and cook the egg. Place a saucepan over medium heat and slowly pour the beaten egg into it. Continue beating the egg until it cooks and curls into ribbons in the broth. Enjoy the hot ramen with the addition of eggs.
   • If you want larger pieces of egg to float in the broth, boil the egg for no longer than a minute before adding it to the broth.

Method 4 of 5: Poached Egg

1. 1 Boil the noodles for 1.5 minutes. Pour 2 cups (475 ml) water into a saucepan over high heat. Once the water boils, add the ramen bag. Cook the noodles until they dissolve, remembering to stir. The whole process should take 1.5 minutes.
2. 2 Add the seasoning and crack the egg over a saucepan. Add seasoning (the one that came with the noodles) or add your own. Turn off heat and crack 1 raw egg over the center of the noodle pan.
   • Do not touch the egg, otherwise it will start to cook and break up into separate lumps.
3. 3 Cover and let the egg sit in the ramen for 2 minutes. Cover the pot with a lid and set the timer for 2 minutes. The egg is boiled until the noodles are cooked through.
4. 4 Serve the poached egg ramen. Remove the lid and slowly pour the ramen and egg into a bowl. Enjoy the ramen and egg while the dish is still warm.

Method 5 of 5: Beaten Egg

1. 1 Cook the ramen for 3 minutes. Pour 2 cups (475 ml) water into a saucepan and bring to a boil over high heat. Add ramen and cook noodles for 3 minutes. Stir the ramen to keep the noodles from sticking together.
2. 2 Strain the water and add the seasoning to the ramen. Strain the ramen in a colander and transfer the noodles to the skillet. Add seasoning to the noodles or sprinkle with your favorite spices.
3. 3 Fry the noodles for 2 minutes. Turn on medium heat and saute the noodles until slightly crispy. This will take about 2 minutes.
4. 4 Add the beaten egg to the noodles. Break 1 egg into a bowl and beat with a fork. Pour the beaten egg into the noodle pan. Stir and fry the scrambled eggs and noodles until cooked through. This should take you 2 to 4 minutes.
5. 5 Serve hot ramen with scrambled eggs. When the egg is cooked well, turn off the heat and transfer the noodles to a plate. Eat hot ramen with a fork or chopsticks.
   • Leftover ramen can be stored in an airtight container in the refrigerator for 3-5 days, but the noodles will begin to soften and swell over time.

What do you need

Hard boiled egg

• Pan
• Ramen
• Egg
• Skimmer
• Knife

Soft-boiled egg

• Pan
• Ramen
• Egg
• Measuring cup
• Skimmer
• Knife
• A bowl
• Ice

Simmering eggs

• Pan
• Ramen
• Egg
• Corolla
• Small plate
• Fork

Poached egg

• Pan
• Ramen
• Egg
• Plate
• A spoon

Beaten egg

• Pan
• Ramen
• Egg
• Corolla
• Fork
• A bowl
• Colander
• A spoon