Just one more part of my latest obsession. The Ramen Egg, soft boiled with the Albumen set and the yolk at a stiff custard consistency, peeled and marinated in a mixture of soy, mirin and water.
Great with noodles, or in the pit pocket of an avocado, or just eaten out of hand.
Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled eggs are a popular breakfast food around the world.
Besides a boiling water immersion, there are a few different methods to make boiled eggs. Eggs can also be cooked below the boiling temperature, i.e. coddling, or they can be steamed.
Many methods exist to cook eggs, my three goto methods are Sous Vide, Steaming, and Water boil
As I do not have my sous vide gear in city, we’ll do this at a steam.
Set up your steamer in a large sauce pan with enough water to come to the bottom of the steamer. Take the eggs straight from the refrigerator, and place them in the steamer at full steam and steam for 6.5 minutes for soft boil, 8 for hard. As the temperature is consistent the cook time will vary little.
When the timer expires, take the eggs directly to an ice bath, to stop the cooking and loosen the shells.
Peeling the eggs in the ice bath can make shell removal easier.
- 6 ea Eggs SoftBoiled, peeled
- 6 tbsp Soy Sauce
- 6 tbsp Mirin Rice vinegar
- 6 tbsp Water
- minx sauce in a ziplock bag, add eggs.
- marinate overnight
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