Usually when I eat ramen, I would like an egg to be included. The egg is usually available by default in restaurants or as an add on. When making ramen at home, that is not always the case. But, I try to buy eggs before making ramen so then I can have the combo. In high school and college, I ate ramen regularly and I’ve improved my technique of making ramen with an egg. Of course you can cook the egg separately in an eggsized pan and then put the egg on top of the noodles, but sometimes having a poached egg is better. Through trial and error, I have been able to accomplish this task.
- Boil water
- Put ramen noodles into water (don’t separate the noodles)
- After a couple minutes, gently separate the noodles, but keep them closely packed together. The goal of this step is to form a “pocket” that will hold the egg in the center of the noodles.
- Crack the egg and put it in the noodle “pocket”. If you did it correctly and if you are lucky, the egg will stay in the pocket long enough for it to get poached.
- Cover the pot for a few seconds to get the top of the egg gently cooked.
- When the ramen is done cooking, eat the food. The egg should be poached and ready to eat. This may take a few times to get down since the timing in which you add the egg matters and making the noodle “pocket” can be tricky.
Hopefully by the end of it, you have a nice poached egg and some ramen to enjoy!
Jeffrey's Thoughts 