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 made (simplified) chashu pork for ramen
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.
23 Comments
Kojichan@lemmy.world · 8 pts · 4d
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.
BertramDitore@lemmy.zip · 6 pts · 4d
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.
dylanmorgan@slrpnk.net · 2 pts · 4d
I think the French gastronomist Hervé This first proposed a low heat oven as the better way to make a “boiled” egg.
Kojichan@lemmy.world · 2 pts · 4d
Wow! And then the air fryer evolution. That's neat. Thanks!
yakko@feddit.uk · 2 pts · 4d
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.
dylanmorgan@slrpnk.net · 3 pts · 4d
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)
yakko@feddit.uk · 1 pts · 4d
I've tried with sous vide, but I haven't found a bag situation I'm really happy with.
Drusas@fedia.io · 3 pts · 4d
You don't need a bag for eggs. Just stick them in the water.
Drusas@fedia.io · 1 pts · 4d
Interesting. Thank you for sharing.
zabadoh@ani.social · 4 pts · 4d
Ooh, I love good chashu, and good charsiu too!
dirthawker0@lemmy.world · 3 pts · 4d
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.
yakko@feddit.uk · 1 pts · 3d
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.
Drusas@fedia.io · 2 pts · 4d
I also prefer not to roll it.
It may sound like blasphemy, but I also think pork shoulder works much better than pork belly for this. I've received many compliments on my chashu, so I'm willing to bet a lot of people would agree if they gave it a try. Or at least like it as an alternative option.
yakko@feddit.uk · 2 pts · 4d
I've never tried shoulder for this. I can see it for a leaner treatment, but I just love the way the fat gets when it's been braised twice.
Buddahriffic@lemmy.world · 1 pts · 4d
I usually just crack an egg into the water boiling the noodles and end up with a poached egg that gets drained with the noodles (for stir fry ramen). I find it's easier to eat (vs a fried egg, about the same vs hard boiled) and just about as good (or better than hard boiled IMO), plus easier to clean as you don't need to cook the egg separately.
yakko@feddit.uk · 2 pts · 3d
Good for a quick and dirty bowl for myself, but all the wispy egg bits do detract from the presentation. Feeding an 8 year old teaches you that the first bite is with the eye, and if my food isn't pretty, my kid won't eat.
SnarkoPolo@lemmy.world · 1 pts · 1d
I likes me some chashu. I had a pork tenderloin in the freezer that needed using, so I made some last week.
yakko@feddit.uk · 1 pts · 1d
Nothing improves a bowl of ramen quite like pork fat. It's been windy and rainy and I'm in heaven with bowls like this:
idunnololz@lemmy.world · 1 pts · 4d
I actually find most recipes for ramen eggs to be too alcoholic. I also found out the braising liquid recipe for chashu is extremely similar to the egg marinade recipe so I used the chashu pork vraising liquid for the eggs. Because the braising liquid has been cooked, most if jot all of the alcohol has been cooked off making the eggs not alcoholic at all.
Maybe not everyone's thing but I preferred the eggs made this way. Also you get to reuse the braising liquid so less waste as a bonus.
yakko@feddit.uk · 2 pts · 3d
I rarely buy enough mirin to make eggs, tare, and chashu for the week so yeah, you know that liquid is getting reused. Have to separate the fat first though, and it is super gelatinous. Not a real issue for me, I'm just very aware of colouring outside of the lines when I'm doing Japanese food because of all the purists.
thenextguy@sh.itjust.works · 0 pts · 4d
It looks like teeth.
yakko@feddit.uk · 3 pts · 4d
Buddy, we are looking at different mouths
thenextguy@sh.itjust.works · 2 pts · 4d
Scary bad teeth.