… and get something edible after a few minutes?
I like my eggs soft cooked, but I don’t know if a few minutes in hot broth is enough. Has anyone done this, to brush up a cuppa instant ramen?
I did this sometimes, back when I ate ramen. If the water is boiling hot, the egg cooks nearly instantly.
I do it all the time. If I forget to put it in while the broth is still piping hot. I just crack it into a mug with a tablespoon of water and microwave it for about ten or twenty seconds before putting it in the broth.
The water has to be boiling hot, not just hot. Then it works fine. My daughter showed me that trick.
- adds eggs to grocery list *
I feel like a dodo for asking:
purplehorseshoe, did you mean a whole uncracked egg or a cracked egg?
Maybe more for The Knowledge Base than a direct answer to the OP …
Ramen with egg is one of my guilty secrets when my wife is out of town. I think I’ve done each of these methods at some point:
I love ramen with egg. If I cook some up on the stove, I just drop the egg in right at the last 30 seconds of cooking or so. Or, I will use a teapot to boil water, crack an egg on my noodles in a bowl (or in the cup o’ noodles), pour the water over and cover for a few minutes.
Now I want ramen.
An egg no longer in its shell, cracked into one of those cheap-ass Maruchan Instant ramen cups.
Yes, ramen, rice, plain wide egg noodles. All the food has to be is loose and hot [so you can stir the egg in, hence loose rice noodle type food.]
One of my favorite breakfasts is bowl of rice mixed with mirin and soy sauce, tiny drop of sriraccha, tiny dab of hoisin sauce, stir everything together [liquids in first and mix, dump precooked cold rice on top, mix well] then nuke. Crack an egg on the nicely lava hot rice, mix it in, by that time it is cool enough to eat.
My daughter, who is studying to be a chef will marinate soft-boiled eggs in a jar filled with soy sauce and Kikkoman manjo AJI-MIRIN rice cooking wine. She also adds sautéed meat and veggies. Yummy.
I’ve never had an egg in ramen, although it sounds good. I do always stir an egg into my fried rice.
Some ramen comes with dehydrated egg:
It can work but only if you crack the egg right into the ramen, seconds before the BOILING water is poured.
I stir the egg in after i combine the ramen with the water. Works great. It turns ramen into a meal.
I grew up drinking “egg drop soup” made from Lipton noodle soup with an egg. Ramen is better.
I’m disappointed. I thought maybe I could soft-boil the egg directly in the ramen … ?
No … ?
No, it comes out more like Egg Drop.
Crack the egg into the boiling hot broth. Don’t stir it or break it up. It will poach nicely.
Yes, i stir it and get egg drop, but that’s a common way to serve it, too.
For a Maruchan noodle cup, I would crack the egg on top and pour the boiling water over it; cover for the 3-5 minutes required for the noodles to be done, et voila! For the record, this is best with a room-temperature egg rather than refrigerated.