Boil water in a large pot. Fill a large bowl with ice water. Keep the eggs refrigerated.
Put the eggs in the boiling water. Use a ladle or a sieve to submerge the eggs carefully. If they crack at this step, the egg white will leak.
Boil for 6 minutes for refrigerated eggs, 5 and 1/2 minutes for eggs brought to room temperature. Stir with chopsticks to center the egg yolks.
After they are done boiling, submerge in chilled water for 3 minutes.
Crack the eggs against one another in the chilled water, then remove the shell. There you have it, creamy soft-boiled eggs!
See Recipe ID: 1283789 for ramen shop styled seasoned soft-boiled eggs.
Story Behind this Recipe
I'm posting this recipe so that everyone can try these delicious soft-boiled eggs. You can use the eggs directly from the fridge or from the store. The shells will slide off very easily! No more frustration peeling the shells!
Be sure to adhere to the times indicated. Be sure to transfer them to chilled water as soon as they're done boiling. Be sure to add lots of love. The shells are less likely to break if you boil them when they're first brought to room temperature.