and pepper.
4 make the soft-boiled eggs (if using): add 1/2-inch of water to a medium pot over high heat. cover and bring to a rapid boil. add the eggs and cover. the water will not completely cover the eggs. that’s okay. return water to a rapid boil and cook eggs for 6 1/2 minutes.
immediately remove the pot from the heat and remove lid. run the pot under cold water for 30 seconds to stop the cooking.
5 assemble the soup: divide the egg noodles among the bowls and spoon in the soup. once the eggs are cool enough to handle, peel them carefully and slide them into the bowl on top 