Listening to your advice + 2nd try on the eggs, how did I do?
Listening to your advice + 2nd try on the eggs, how did I do?
by Liamdabeum
7 Comments
GrittyWillis
These look decent, slightly overdone by traditional jammy standards. I’d try to boil for 6 – 61/2 minutes and immediately put into an ice bath.
jamesbretz
Not bad. 6-6.5 minute cook and ice bath is key if you want a jammy egg. Poke a hole in the fat side of the egg. Immediately put into the ice bath for 15 minutes after cooking. You can use a spoon after about 10 minutes in the ice to lightly crack the shell all over, the water will get between the whites and shells to help make peeling easier.
I’m 7 minutes flat for jammy eggs straight from the fridge. 850m above seal level so my water boils at arround 206F (97c)
Mark-177-
Overcooked. Yolk still looks a little gooey tho. Getting close but not quite there yet.
blindtigerramen
Make sure you have a large enough vessel so that when you drop eggs in boiling water the temperature does not fall dramatically. Use Ramen Lord’s equilibrium brine method for marinating. I think they look good though!
Xethos
The timing of the eggs is somethjng you will need to work on yourself. Temperature of your fridge and size of the egg will determine how long to cook for. 7 minutes is the sweet spot for me from fridge to pot of boiling water. If you rest the eggs on the counter before cooking timing will need to be adjusted, second matter for jammy eggs.
7 Comments
These look decent, slightly overdone by traditional jammy standards. I’d try to boil for 6 – 61/2 minutes and immediately put into an ice bath.
Not bad. 6-6.5 minute cook and ice bath is key if you want a jammy egg. Poke a hole in the fat side of the egg. Immediately put into the ice bath for 15 minutes after cooking. You can use a spoon after about 10 minutes in the ice to lightly crack the shell all over, the water will get between the whites and shells to help make peeling easier.
I always follow this recipe, including the marinade – https://www.seriouseats.com/ajitsuke-tamago-japanese-marinated-soft-boiled-egg-recipe
I’m 7 minutes flat for jammy eggs straight from the fridge. 850m above seal level so my water boils at arround 206F (97c)
Overcooked. Yolk still looks a little gooey tho. Getting close but not quite there yet.
Make sure you have a large enough vessel so that when you drop eggs in boiling water the temperature does not fall dramatically. Use Ramen Lord’s equilibrium brine method for marinating. I think they look good though!
The timing of the eggs is somethjng you will need to work on yourself. Temperature of your fridge and size of the egg will determine how long to cook for. 7 minutes is the sweet spot for me from fridge to pot of boiling water. If you rest the eggs on the counter before cooking timing will need to be adjusted, second matter for jammy eggs.
Look amazing and love the chopsticks.