The Perfect Ramen or Wonton Egg

Iris Palma in Tips and Advices

Mar 21, 2021 • 1 min Read

Who does not love eggs? Who can eat more than one egg in one sitting? Almost everyone, right? And I am not just looking for kindred souls here… eggs can comfort tired and hungry souls.

For example, I was in Singapore and I was just too tired to choose which noodles to have for dinner, so I ordered soft-boiled eggs, a kaya sandwich, and hot milk tea. Back in the Philippines, I attempted to go on a keto diet and so I stocked up on eggs. A few weeks ago, I craved for ramen and got myself some ramen noodles and boiled two eggs.

But I wanted that soft, runny yellow yolk inside the soft white (they call it albumin). So I went on an egg-pidition (hahahaha!) and found my perfect egg. Let me share with you my discovery (patronize me, your lowly wannabe chef):

1- Heat water. The fire should be just a notch below medium. Wait for the first bubbles to rise.

2- Get an egg or two from the tray —not from the ref. Turn on the timer: 7 minutes only.

3- Ladle up the eggs carefully and put them under running water for 2 minutes.

4- Crack the shell at the pointed end. Rip the shell midway and scoop the soft egg down to the bottom.

Voila! You have the perfect soft egg for your ramen or wonton noodles.

If you want the more runny yolk version to accompany your kaya sandwich or to dip your brioche or dinner rolls in, boil the egg for 3 minutes and 30 seconds, and then crack the egg open. No need to put it under runny water.

Happy eating!