This is a super cheap ramen take using Shin Black, some peach lime BBQ chicken, and eggs marinated for a few days in Miurin, Rice Wine, Soy Sauce, Garlic Powder, Onion Powder, and a pinch of Sugar. We tried our best to softboil them.
by RyanandRoxy
10 Comments
Express_Feature_9481
Looks close but just overcooked. Do an ice bath immediately after cooking to stop the cooking process
du5ksama
Don’t always have to be gooey yolks. Hard yolks are great in ramen too
starshipcoyote420
What went wrong with the broth? Where is it?
martinjt86
How long did you cook the eggs for?
xcalcif3r
just cooked too long is all, I go for 6-7 minutes and immediately cool in cold or iced water
Seneca2019
Fool proof: take eggs out of fridge and do your best to get them to room temp. Put in boiling water FOR EXACTLY SIX MINUTES and then immediately into an ice bath (I just use a bowl with ongoing cold water pouring into it. Boom, you have soft boiled eggs my dude!
khaosworks
Keep your eggs in the fridge until you’re ready to put them in the water. As the water boils, use a needle to poke a hole in the shell where the air pocket is (this will help make it easier to peel later). You may also want to add some vinegar to the water for the same reason but I don’t do it myself.
When the water is boiling, slip the eggs into the water using a spoon so they don’t accidentally crack on the bottom of the pot. Boil them for 6.5 to 7 minutes (experiment and find out what’s best for you, whether longer or shorter. I’m in a tropical country so 6.5 for me is optimum for the consistency I’m going for with the size of the eggs I use). In the first minute of the boil, stir them in the water so the centripedal force will center the yolks as the white hardens around them.
Prep a bowl of ice water. Once the time is up, scoop the eggs and shock them in the ice water. Leave them for about 5-8 minutes. This stops the egg cooking further and it will help contract the inside egg from the shell, again making it easier to get a clean peel.
Use the back of a spoon to tap on the shell and create cracks. I usually start peeling from the air pocket end. Peel them under water, or keep dipping them in the water as you do so. The water will get under the shell and ease separation from the egg white to again get a clean peel.
After that, eggs will be ready to be either served or put into an ajitama marinade.
Oh, and invest in a wire cheese slicer (or use monofilament fishing line) to slice the eggs if you’re serving them halfsies. This will prevent you from losing too much yolk sticking to the blade of the knife.
Remember that your first attempts at peeling will be terrible. But don’t lose heart. You’ll get better with practice. And even after a few dozens of eggs cooked, I still lose one or two to just bad luck or clumsy fingers with each batch I make.
darkshooter117
6.5-7mins and a ice bath is all you need.
Jlx_27
Just overcooked, no big deal imo.
Shirleysspirits
overcooked, letting eggs get to room temp (or close to it) is highly underrated as is adjusting for size, etc. I try to stick with the same brand and size egg for ramen and adjusting 10-30 seconds here and there for variations.
10 Comments
Looks close but just overcooked. Do an ice bath immediately after cooking to stop the cooking process
Don’t always have to be gooey yolks. Hard yolks are great in ramen too
What went wrong with the broth? Where is it?
How long did you cook the eggs for?
just cooked too long is all, I go for 6-7 minutes and immediately cool in cold or iced water
Fool proof: take eggs out of fridge and do your best to get them to room temp. Put in boiling water FOR EXACTLY SIX MINUTES and then immediately into an ice bath (I just use a bowl with ongoing cold water pouring into it. Boom, you have soft boiled eggs my dude!
Keep your eggs in the fridge until you’re ready to put them in the water. As the water boils, use a needle to poke a hole in the shell where the air pocket is (this will help make it easier to peel later). You may also want to add some vinegar to the water for the same reason but I don’t do it myself.
When the water is boiling, slip the eggs into the water using a spoon so they don’t accidentally crack on the bottom of the pot. Boil them for 6.5 to 7 minutes (experiment and find out what’s best for you, whether longer or shorter. I’m in a tropical country so 6.5 for me is optimum for the consistency I’m going for with the size of the eggs I use). In the first minute of the boil, stir them in the water so the centripedal force will center the yolks as the white hardens around them.
Prep a bowl of ice water. Once the time is up, scoop the eggs and shock them in the ice water. Leave them for about 5-8 minutes. This stops the egg cooking further and it will help contract the inside egg from the shell, again making it easier to get a clean peel.
Use the back of a spoon to tap on the shell and create cracks. I usually start peeling from the air pocket end. Peel them under water, or keep dipping them in the water as you do so. The water will get under the shell and ease separation from the egg white to again get a clean peel.
After that, eggs will be ready to be either served or put into an ajitama marinade.
Oh, and invest in a wire cheese slicer (or use monofilament fishing line) to slice the eggs if you’re serving them halfsies. This will prevent you from losing too much yolk sticking to the blade of the knife.
Remember that your first attempts at peeling will be terrible. But don’t lose heart. You’ll get better with practice. And even after a few dozens of eggs cooked, I still lose one or two to just bad luck or clumsy fingers with each batch I make.
6.5-7mins and a ice bath is all you need.
Just overcooked, no big deal imo.
overcooked, letting eggs get to room temp (or close to it) is highly underrated as is adjusting for size, etc. I try to stick with the same brand and size egg for ramen and adjusting 10-30 seconds here and there for variations.