There it is, floating like a little treasure in your perfect bowl of ramen, a soft, savory medium-boiled egg. You can (and should) recreate restaurant-quality ramen at home, which means learning how to make a hard-boiled egg that’s still runny inside. It’s the ultimate garnish if you want to impress your Instagram followers and dining companions alike.
Unlike their hard-boiled brothers, which begin their journey in a pot of cold water, a runny-middled boiled egg — also known as a seven-minute egg — starts in boiling water. After precisely seven minutes, remove the eggs using a slotted spoon, gently transfer to a bowl of ice water and let them sit for about five minutes.
Carefully tap each egg on a hard surface to crack the shell, then peel under cool running water to help the shell slip off. Don’t grip too hard — there’s runny yolk in there.
Keep the eggs whole until you’re ready to slice them in half. Once your ramen is steamy and perfect, quickly slice the egg lengthwise using a sharp knife, place the two halves on top and dig in.
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