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.
Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.
Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.
Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.
[QUESTION] What are your favorite spices to use in soups?
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
Ive recently been "boiling" my eggs in the airfryer. You can get nice boiled eggs with a soft yellow yolk using it.
Lowest temperature setting you can (mine is 250'F, in "bake" mode), for around 9-10 minutes.
Rince them under cool water immediately afterward to stop the cooking process. After they have been peeled, then you can season them in the chashu sauce or just sweetened soy.
I’ve been doing this too, and it gets me perfect eggs every time. It’s a game changer. I set my air fryer to 300 F and adjust the time based on what kind of boiled eggs I want:
Then I put them straight into an ice bath for 5 full minutes, and they’re done. Perfect every time.
I think the French gastronomist Hervé This first proposed a low heat oven as the better way to make a “boiled” egg.
Wow! And then the air fryer evolution. That's neat. Thanks!
I'll have to try this! My air fryer is also a pressure cooker and I have always done my ramen eggs via steam. There only problem with that is it's hard to get the doneness reliably accurate. Baking seems like it'd be much more consistent.
Water has a really high specific heat (the amount of energy each molecule carries) so steam can be finicky, especially since in a gaseous state you can have a very wide range of energy levels. An air fryer is basically a convection oven, so you get moving hot air. The movement is key, so you do not get hot and cold spots.
I also looked and apparently if you sous vide eggs that is a good way to get the soft boiled consistency, but there’s a wide range of temps and times that I found (10 mins at 190°F vs 60 mins at 149°F)
I've tried with sous vide, but I haven't found a bag situation I'm really happy with.
You don't need a bag for eggs. Just stick them in the water.
Interesting. Thank you for sharing.