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(Pictures for this recipe taken with my Canon Rebel XTi.

Click here to read my complete Niko Niku Ramen series.)

Hard boiled eggs aren't hard to do. I imagine most people who read this blog already know how to make them. I love hard boiled eggs in my ramen. My favorite type of hard boiled egg is one where the yolk has just set, which means it's moist and still retains some of the rich flavor you get from soft boiled eggs. Since this series is all about how to make my favorite bowl of ramen, I've included this short recipe for my preferred way of making hard boiled eggs.

Recipe for Hard Boiled Eggs

Gear:

1 saucepan with lid (The height of the saucepan should be double the height of the eggs.)


Ingredients (Hard Boiled Eggs):

Eggs (Preferably 1-2 weeks old. Easier to peel than fresh eggs.)
Salt
Water


Instructions (Hard Boiled Eggs):

Lay the eggs on their sides in a single layer on the bottom of the pan.

Add enough water to completely cover the eggs. The water line should be at least a 1 inch above the tops of the eggs and 1/2 an inch below the rim of the saucepan.

Add 1 tbsp of salt for every two quarts of water in the sauce pan. The salt will increase the density of the water, preventing the eggs from cracking while cooking due to internal pressure.

Start with a cold, covered pan and cold water on a cold stove burner. Set the heat to medium and let the pan come to a simmer on the burner, then drop the heat to low. Leave the lid on the entire time.

After five minutes, turn off the heat and let the eggs rest for an additional five minutes.

Rinse the eggs in cold water to chill and prevent discoloration.



Once the eggs are warm enough to handle, peel, slice in half, and add to your ramen. They're also quite good by themselves.

If you want soft boiled eggs, turn the heat off as soon as the water comes to a boil and let rest for no more than five minutes. Rinse in cold water until warm enough to handle and serve immediately.

If you want harder hard boiled eggs, let the eggs rest in the hot water for ten minutes, then place them in an ice water bath until completely cold. These eggs can be stored in the refrigerator for up to a week.

You can make as many boiled eggs as will fit in a single layer on the bottom of your saucepan.

A typical bowl of ramen contains half of a hard boiled egg. My Niko Niku Ramen has a whole, hard boiled egg sliced in half. I like my eggs.

Tomorrow, we complete my Niko Niku Ramen series with my recipe for Niko Niku Ramen. We'll assemble all of the components in the last three recipes, the Basic Ramen Stock, the Japanese Cha Shu, and these hard boiled eggs into a hearty bowl of delicious ramen.

Good eating!