Maybe you go rogue with ramen eggs, but once you add an egg to ramen at the perfect time for the ideal texture, you'll never eat dry or uncooked eggs again.

If you want to ensure that your eggs don't curdle in the hot broth of your ramen, you need to make sure you add the egg at ...

Called ajitsuke tamago, but perhaps more commonly known as a “ramen egg,” it fits perfectly in a bowl of its titular soup. But remove it from the broth and it’s another boiled egg. One with flavor and ...

I grew up eating saimin, a wheat-and-egg noodle dish made with a dashi-based broth and topped with things like SPAM, eggs, kamaboko (fish cake), and green onions. Though I have yet to find a ...