Intro
Hi, I am Dulcia. I love ramen and the tiny details that make a bowl sing. One of those details is the soft-boiled egg, with a jammy yolk that gives each spoonful a silky lift. This short guide pares things down to the essentials so you can top your Gordon Ramsay style ramen with perfect eggs every time.
Origins
Ramen has a long history and many regional variations, from simple home bowls to rich restaurant broths. You can learn more about ramen’s background on Wikipedia: https://en.wikipedia.org/wiki/Ramen. Eggs as a ramen topper evolved because the yolk adds fat and umami, balancing salty broths and textures.
Ingredients
- Eggs
- Ice water
Instructions
- Boil eggs for 6½ minutes, then transfer to ice water to stop cooking.
- Peel and slice in half just before serving.
These steps are the backbone of the technique. The short active cook time yields set whites with a soft, slightly runny center that works beautifully in a hot bowl.
Print
Soft-Boiled Eggs Perfection
- Total Time: 8½ minutes
- Yield: Serves 1–2
Description
Classic soft-boiled eggs with set whites and runny yolks.
Ingredients
- Eggs
- Ice water
Instructions
- Boil eggs for 6? minutes, then transfer to ice water to stop cooking.
- Peel and slice in half just before serving.
- Prep Time: 2 mins
- Cook Time: 6½ minutes
Tips
- Start eggs in gently boiling water for consistent timing. Use large eggs if possible, they heat predictably.
- Fresh eggs can be harder to peel, older eggs often peel easier.
- Chill in ice water at least 5 minutes to stop carryover cooking and make peeling simpler.
- Warm the peeled halves briefly in the broth if you prefer the yolk slightly more fluid.
For official food safety guidance on handling eggs, see the USDA information here: https://www.usda.gov/food-safety.
Variations
- Marinated ramen eggs: steep peeled halves in a soy mirin marinade for 4 to 12 hours for extra flavor.
- Soft-set but firmer: cook 7 to 7½ minutes for a less runny center.
- Slow-steamed: steam eggs 6 to 7 minutes for a gentler, easy-to-peel method.
FAQ
Q: Can I make these ahead?
A: You can boil and chill eggs up to 2 days ahead, store unpeeled in the fridge, then peel and halve before serving.
Q: How do I get a runny but not raw yolk?
A: Timing and immediate ice bath are key. The 6½ minute boil followed by ice water produces a reliably jammy yolk for most large eggs.
Q: Will altitude change the timing?
A: Yes, higher altitudes lengthen boiling times. Add about 30 to 60 seconds and test one egg to dial in timing.
Conclusion
These soft-boiled eggs are a small but powerful upgrade to your Gordon Ramsay ramen, adding richness and umami. Keep a few extras on hand and you will never regret the extra step. For more recipes and my kitchen notes visit my site: https://www.dulciarecipes.com/.
Warmly,
Dulcia