tag:blogger.com,1999:blog-3355713435919051080.post4002344962589715446..comments2024-03-22T14:00:27.479+08:00Comments on Fidgety Fingers: EGGS TO GO WITH YOUR RAMEN, AND WE MEAN RUNNY YOLKS, IN 5 MINUTESUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3355713435919051080.post-89278967684987573592010-11-28T16:27:06.012+08:002010-11-28T16:27:06.012+08:00The eggs, yea, they are good. I find that chicken ...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.Fidgety Fingershttps://www.blogger.com/profile/05130323260900858421noreply@blogger.comtag:blogger.com,1999:blog-3355713435919051080.post-19383406004066651712010-11-27T08:29:56.193+08:002010-11-27T08:29:56.193+08:00oh this was in a taiwanese cooking program recentl...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.csnoreply@blogger.com