Shoyu Ramen (Soft Boiled) Eggs...Which Cooking Method is Better?
Тәжірибелік нұсқаулар және стиль
How to make the ramen eggs perfectly. See recipe: bit.ly/iceorrice-youtube
For the tare sauce (affiliate links below):
240 ml Japanese soy sauce
1 piece kombu
120 ml mirin (amzn.to/2jybbQj)
120 ml cooking sake (amzn.to/2jxE13t)
1 leek
120 ml bonito flakes (amzn.to/2jMbyL2)
60 ml sugar
1/2 inch ginger thinly sliced
8 cloves garlic crushed
8 extra large eggs about 65g each
Since we made the shoyu and miso ramen videos, people have asked us how to make the ramen eggs. This recipe is based on the tare sauce that we used for shoyu ramen. The most basic tare sauce consists of soy sauce, mirin, and sake. For this recipe, we added bonito flakes and other spices. With these ingredients, it gives the eggs tons of umami flavors and goes very well with any noodle soups.
If you’ve made soft-boiled eggs before, you know how tricky it is to cook the eggs perfectly. Unlike the typical soft-boiled egg, a perfect ramen egg should have a fully set and tender white. The egg yolk is slightly runny, almost a fudge-like texture in the center, deep orange and translucent. After marinating, the egg is savory and sweet with a rich umami flavor. That’s my favorite kind of ramen egg.
The key to making the perfect ramen egg is time and temperature. I’ve tested cooking the egg in a pressure cooker and a regular pot. Watch the video to see my findings.
Пікірлер: 46
This was was a great video! I really loved the shot at the end with all of the eggs and times!
This all looks so delicious! Thank you for the super informative video, can't wait to try it myself! :D
this video has the most valuable information for soft boiling eggs for ramen purposes, thanks again!
"Until we eat again..." Love it!
Very thorough!
Amazing video, detailed and easy to understand! Glad i sub this channel. :)
Super impressive analysis! Thanks!
@IceorRice
6 жыл бұрын
Thank you! :)
Wow, so complete! Thank you!
@wongcw1438
4 жыл бұрын
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You are so delightful!!! Thank you for taking time to eliminate our mistakes... Highly recommended video!!
@IceorRice
6 жыл бұрын
You're very welcome! Happy to share with everyone.
Grazie dall'Italia per le preziose informazioni!
Thank you.
うまい! Thanks a lot for giving this recipe, Jesse. I've made the ramen eggs with the tare sauce. I even used the tare sauce twice and the taste is still delicious. And I didn't threw out the garlic. It could be eaten as side dish and the taste just wow. Big thumbs up!!!
@IceorRice
4 жыл бұрын
Ha Ye thanks for trying the recipe! Reusing the sauce for other dishes is a great idea! I did that too :)
I just made some ramen eggs and had 2 of my eggs crack as soon as I put them in the water! Thanks for the tip of keeping them in warm water before putting them in the pot!
looking good...
You also might try doing your eggs sous vide. Great results time after time.
Thank you for doing this video!!!! I finally NAILED my Ramen Egg!!!!!!
Thank you! Really good information to know. Can you do a tonkatsu ramen recipe?
@IceorRice
6 жыл бұрын
Yes, we do and it'll be publishing at the end of next month, hopefully!
Hello. I'd very much like to know for how long can I store the marinated egg. Thanks!
Would love to taste! But I don't have the patience for all that ;(
Curious. When I make ramen eggs in my IP I use [Sealing, Manual, Low pressure, 6 minutes, QR] and they come out exactly like those at the 2:00 minute mark in your video. Mine's a 6qt Duo. But, if you want to cook "in between" minutes (5:30, 6:25, etc.) just set your cook time for 1 minute longer, and use a stopwatch (or your phone, or a second hand on a clock) and hit "Stop" and QR at the proper time. I just say, "Alexa, set a timer for 30 seconds" but Siri or Cortana or Google will do the same thing.
How long do the marinated eggs keep for in the fridge?
May I have the recipe for Chinese BBQ pork
How much in US measurements?
What about 5 min and then 1 or 2 in slow release? Has anybody tried?
In the instant pot I achieved the right texture by using the steam function (high pressure) for 3 minutes.
@IceorRice
6 жыл бұрын
Awesome, thanks for the tip, Lisa!!
@amybrown857
6 жыл бұрын
I second that! 3 minutes high pressure..eggs right out of the fridge.
My only question now is how do you make the yolk be in the center of the egg. I have tried a few times but the egg yolks are always too close to the edge of the bottom of the egg such that there is little to no egg white. How do you store the eggs? Lying on its sides or vertical upwards?
@mariahgutierrez4481
4 жыл бұрын
Room temp eggs
Hi, If I follow your chashu recipe, can I just use that sauce for the eggs? It looks like you've added in this egg recipe a piece of kombu and bonito flakes in the sauce.
@IceorRice
5 жыл бұрын
Cindy Yan yes you can. But the sauce will be oily though after marinating the pork. I tried it before, the eggs were still tasty.
@cindyyan9851
5 жыл бұрын
@@IceorRice Thanks for your reply! I'm not sure where I can buy kombu and bonito flakes. Did you get it from Asian supermarket? I was not able to find it.
@IceorRice
5 жыл бұрын
Cindy Yan I bought it at Asian market. You should be able to find it in the fried goods aisle.
Anybody used a sous vide machine for this? I wanna know a temp to start the experiment
@irseen
4 жыл бұрын
I doubt that sous vide would work. Ive sous vide eggs before and i always ended up with runny whites and hardened yolks. Pretty much the opposite of what you want with ramen eggs!
How to peel? Mines so difficult, I just boil 6mins from pot and immerse in tap water
@IceorRice
3 жыл бұрын
Carefully roll it on a flat surface while applying enough pressure to break the shell until it breaks into small pieces. You will be able to peel it away in strips.
I'm too lazy to boil eggs I bought an egg steamer 😂
I think the reason the instant pot method fails because you cant stir to center the egg yolks O__O
My eggs crack when I put it driectly in boiling water
1.46: piercing!! Not pierecing!