The Perfect Egg

This is a slight deviation from the usual soup content but a perfectly cooked slightly runny egg makes a lovely topping for ramen or even a thick bowl of chicken noodle soup.  It's also the first step of Momofuku's Ramen , otherwise known as Food of the Gods.

From Epicurean Debauchery 

Here is how it goes:


1. Place cold eggs in a pan or pot with apx 1 cm of cold water. Yup, that's right, the eggs will not be fully immersed in the water. One cm deep of water is plenty for this method. Put the lid on the pan/pot and don't take it off until the very last step.
2. Bring water to a boil on High Heat.
3. As soon as the water boils, turn heat down to Medium.
4. Cook at Medium Heat for 4 min.
5. Immediately after these 4 min, remove from heat and let eggs sit in hot water, 3 min.
6. Quickly chill eggs in cold water briefly to cool down the eggs for easy peeling.
7. Peel and enjoy!


I swear by this recipe. As long as the timing is followed carefully, the eggs come out extremely consistently. The decadent creaminess of the soft boiled yolk is beautifully maintained while the outside white is firm enough to contain the goodness.