There are over ten ways to cook an egg. One of my favorites to eat is a soft-boiled egg which has firm, custard-like whites and a warm, runny yolk – I’m making myself hungry just thinking about it!
Before working at the Story of Ramen, I didn’t really think there was much to making a soft-boiled egg – it just comes down to timing, right? Wrong! Co-owners Manville Chan and Jeff Parsons shared these tips and tricks with me that have absolutely changed my soft-boiled egg cooking game forever.
Use an egg piercer to pierce a hole at the bottom of the egg (i.e., the fatter side) to let air out. This prevents the shell from cracking while boiling and makes it easier to peel the egg later on.
Put room-temperature eggs in a straining basket and slowly lower it into a pot with boiling water. Cook for six minutes – make it seven minutes for larger eggs or if the eggs aren’t at room temperature. For the first minute, twist the straining basket clockwise and counterclockwise.
Submerge the finished eggs in a large bowl with ice water to stop the cooking process and make the eggs cool enough to peel.
Marinate the peeled eggs for at least 24 hours in a tight tupperware or food container for the best flavor.