Braised twice, two day recipe with cooling and slicing. No rolling method, just straight-up. My ramen this week is going to be on point, if I can get the eggs just right.
Braised twice, two day recipe with cooling and slicing. No rolling method, just straight-up. My ramen this week is going to be on point, if I can get the eggs just right.
I follow the Serious Eats recipe for ramen egg marinade but think their instruction for 6 minutes is way too soft. I put 6 refrigerator-cold eggs in boiling water for 7-1/2 to 8 minutes and immediately into the ice bath. I do turn the heat down, but not to simmering. Whites will be solid, yolks slightly firm on the outside and thick liquidy in the middle.
I love an egg yolk that is partially thickened, but I hate the sulphurous smell of hard yolk so much that I always tend to err on the runny side. For me if the yolk is hard, I don’t even put it in my soup.