on the menu: the perfect soft-boiled egg, ramen-wise


The physical and chemical properties of eggs are pretty much endlessly interesting to me, and I can eat eggs every day. Was craving ramen after reading this great breakdown of why it is easier to get a great soft-boiled egg (that is also easier to peel) if you start the egg in boiling water. This is a 6 minute egg dropped into a rapid boil, and somewhere between 5 and 6 I find just right for this application.


Ramen (again) with all the garnishes I can fit, aided by the use of a generous bowl (I love this one from Finnish brand Arabia, ideal for me in curvature, size and weight).