Slow-Poached Eggs

We started making slow-poached eggs at Noodle Bar because we didn’t want to serve hard-boiled eggs in our soup like every other ramen operation in town. (And poaching eggs for each and every bowl of ramen we served would have been a nightmare.) So we slow-poach a few dozen eggs before each service, then crack the cooked eggs out of their shells into the broth. Easy. I’ve never seen another place that uses this kind of egg for ramen.

And I can’t tell you how often customers ooh when