For a whole poached egg, lower it into gently simmering broth and cook until it reaches the doneness you want. For an egg-drop style, whisk beaten egg in a thin stream; the two methods intentionally create different textures.
Choose the type of egg you want
A preboiled jammy egg is easiest to control because you cook and chill it separately. A poached egg cooks in the broth; beaten egg makes ribbons. Decide before the noodles finish to avoid overcooking them.
Poach gently
Bring broth to a steady simmer, crack the egg into a small cup, then slide it close to the surface. Cook until the white is set to your preference and handle the broth carefully. People who need fully cooked eggs should avoid runny yolks.
For silky ribbons, stir differently
Beat the egg in a separate bowl. Make a gentle swirl in simmering broth and pour the egg in slowly, leaving it undisturbed briefly until ribbons set. This is not the method for a whole egg with an intact yolk.
Protect noodle texture
Cook noodles separately or add them after the egg is prepared. Do not leave noodles boiling while waiting for a thick egg to finish. Use clean utensils to prevent cross-contamination.
Frequently asked questions
Will a raw egg cook in a hot serving bowl?
Not reliably. Use simmering heat and appropriate cooking instead of assuming leftover warmth is sufficient.
Can I use a marinated ramen egg?
Yes. A cooked, safely refrigerated egg can be halved and added at serving.
Related: how to make jammy ramen eggs at home.
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