If you’ve been eating boiled eggs regularly and haven’t dialed in your technique to get them at that perfect point right in between soft and hard boiled, cut em in half and put a little salt and pepper on them, then that’s really on you.
Soft-boiled supremacy. Have em with ramen, cut em open and let the yolk mix with the noodles, enjoy the soft and juicy solid whites. I like mine with a side of sauteed chicken.
I’m usually cooking the egg with the ramen, rather than separately. Crack it in after giving the noodles 2-3 minutes, boil it another 2-3 minutes, et voilà.
See, I operate very differently. I will create the broth first, boil the eggs in the broth, take them out and give them a 5 second cold water 'shower, put them to the side, then cook the ramen al dente, take the ramen out and put it in a bowl, fill the bowl half-way with broth, then garnish the ramen with scallion shreds and the sautee’d chicken, then peel and add the egg. Looks nice, flavor’s good, we good. I do also commit some things that people might find a sin against ramen, such as adding a sriracha drizzle to everthing, but that’s just cuz I’m weird.
Fair, that’s just a lot of work for me, when I mainly fall back on ramen as a simple dish I can make with little time investment. It’s perfect for those 9-10 hour work days when I don’t have any leftovers.