The Simplest Method For Poaching An Egg In Your Ramen Pot

An ordinary bowl of ramen can be transformed into a savory culinary creation. Maybe you like to keep it simple, by using the cheap instant ramen packets found in grocery stores instead of making homemade ramen. But, even the plainest instant ramen can be elevated in all kinds of delicious ways that you might not have considered. There are certain ramen hacks — like adding eggs — that add a healthy dose of vitamin B into the mix, which is not only appetizing but a choice your nervous system will benefit from, too (via Healthline.)

The great thing about ramen and eggs is that they are both pretty versatile foods and can be blended in a variety of mouthwatering ways. You can thicken up a flavorful broth by mixing in egg yolk, marinate soft-boiled ajitsuke tamago in soy sauce for added umami, or poach a fluffy egg in the ramen itself. A poached egg is a mouthful of heaven for both egg and texture lovers, and it's a quick and easy process to get it just right as your noodles are cooking.

To get a perfectly poached egg while you're making ramen, all you need to do is wait for the noodles to start pulling apart in the pot. According to Hawaiian food filmmaker Philip Lemoine, after your water begins to boil and you've tossed all your seasoning packets into the ramen, feel free to add a few extra ingredients like cheese or veggies to give it a fancier touch. Once you can break apart the noodles and mix everything together, it's time to add the egg. In his YouTube video, Lemoine cracks an egg into the ramen, turning up the heat and keeping the pot on the burner. 

Using a fresh egg is key because they will have firmer whites and hold their shape when cooking, notes Downshiftology. Using chopsticks, he carefully takes a few clumps of ramen and lays it onto the egg. Once the egg is fully submerged in the ramen broth it will soak up all the delicious seasoning you just added. There are a lot of egg poaching mistakes you can make, and allowing the egg to cook for too long is one of them. Lemoine recommends setting a timer for three minutes, this way the egg comes out of the pot soft and with a runny yolk. Drooling yet? Grab a bowl and slurp away!