Any idea how to cook this special Japanese ramen egg?
By squaretile
@squaretile (3778)
Singapore
December 14, 2009 2:56am CST
Those who have eaten authentic Japanese ramen will know that it usually comes with a very special egg.
It's white is hard boiled, and totally solid, but it's yolk is semi-boiled. It is not yellow like the usual soft-boiled egg yolk. Rather it is a deep dark orange.
It's a mystery to me how the Japanese prepare this. To me, when you slowly boil an egg, it just goes from soft to hard gradually.
Unless there is some special system of dipping it in hot and cold water? that's all i can guess at.
2 people like this
2 responses
@kun2349 (23381)
• Singapore
16 Dec 09
IT's their speciality, and thus not many ple knows about it, including me, i guess?? haha =D
It takes patience and it's not easy to be cooking the eggs to such standards.. Simple as it seems to be, not i think alot depends on the temperature and duration of cooking, to bring out such effects?? hehe
@ahgong (10064)
• Singapore
22 Dec 09
Yep. It is the controling of the fire and the duration that you use to cook the eggs that makes it that way!
And depending on the size of the eggs, the duration has to be adjusted accordingly.
There is a way to do it. And with practice, it is not difficult to make! 
2 people like this
@ahgong (10064)
• Singapore
22 Dec 09
Those are easy!
All you have to do is to put the eggs into the water before you put the water on the stove. Once the water is boiling, let boil for another 5 mins and off the fire.
Let the egg sit in the hot water for another 5 mins or so. Sometimes it takes 10, depending on the size of your eggs.
Take them out and peel. The egg whites would be hard and the yolk would be cooked, but not stiff like hard-boiled, but soft, yet solid at the same time. Exactly like the ramen eggs you are referring to!
@ahgong (10064)
• Singapore
23 Dec 09
ha ha ha ha ha...
no need lah.
I love mind with the yolk just starting to harden. So what I do is once the water starts boiling, I take it off the fire and let the eggs soak for another few minutes.
And when you break it, it is all nice is watery soft, but firm enough to retain its shape!
@squaretile (3778)
• Singapore
23 Dec 09
wow spoken like a shifu. ok shall try some day. some folks were telling me need to soak in cold water immediately though...
1 person likes this
