How to Make the Jammiest Ramen Egg Ever

The Technique

1. 1. Bring a large saucepan of water to a boil over medium-high. (A 2-quart saucepan should be large enough for up to 8 eggs.)
2. 2. Carefully lower eggs into water using a slotted spoon. Cook 6 ½ minutes, maintaining a gentle boil.
3. 3. Transfer to an ice bath or very cold water and chill until eggs are just slightly warm, about 2 minutes—this stops the eggs from cooking further and makes them easier to peel.
4. 4. Gently crack eggs all over and peel, starting from the fattest end containing the air pocket. Eat immediately, or refrigerate if not using right away.
5. Do ahead: Soft-boiled eggs can be cooked and peeled up to 3 days ahead. Cover and chill. Heat in simmering water for 1 minute before serving if desired.