EGGS TO GO WITH YOUR RAMEN, AND WE MEAN RUNNY YOLKS, IN 5 MINUTES
You know those ridiculously crazily tasty eggs you get with your ramen? Yea we managed to make them.... only with the help of eggwatchers.
2 comments:
cs
said...
oh this was in a taiwanese cooking program recently. I think they say from the point of water boiling, you need 4 mintues and no more or no less for the yolk to be soft yet not runny and to use duck egg if you want a more golden yolk or the whiter shell chicken egg. think the eggs are medium in size. according to the show at the boiling point, the whites are already harden.
The eggs, yea, they are good. I find that chicken eggs need more time. This is perhaps the yolks are not as thick/saturated as the duck eggs, so I usually leave them in the boiling water for 5 minutes, instead of 4. It is something to experiment again nonetheless.
2 comments:
oh this was in a taiwanese cooking program recently. I think they say from the point of water boiling, you need 4 mintues and no more or no less for the yolk to be soft yet not runny and to use duck egg if you want a more golden yolk or the whiter shell chicken egg. think the eggs are medium in size. according to the show at the boiling point, the whites are already harden.
The eggs, yea, they are good. I find that chicken eggs need more time. This is perhaps the yolks are not as thick/saturated as the duck eggs, so I usually leave them in the boiling water for 5 minutes, instead of 4. It is something to experiment again nonetheless.
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