The marinated egg (or Ajitsuke Tamago) is one of our favourite things about ramen. Chomping into to that oozing sunny centre is essential to a satisfying ramen experience.
We love eggs. It’s such a simple ingredient yet one of the hardest to master.
If you soft-boil a 100 eggs, not all will turn out the same way. Many factors come into play such as freshness, size, temperature, cooking duration, cooking medium and so on.
At Buta we’re always on the lookout on how to make things better. There’s a lot of experimentation in the restaurant and at home. For you egg-lovers out there, we’d like to share with you how eggs respond with different cooking times.
We started with 3 eggs, cooking them at 6 minutes, 7 minutes and 8 minutes respectively and then soaked them in an ice-bath immediately.
The 6 minute one is close the desired outcome. However it was difficult to shell without ripping the egg up.
While the 7 minute one was already too hard.
The 8-minute one – a perfect example of a hard-boiled egg.
Note that the three eggs were done a minute apart.
So we tried another at 6.5 minutes. Passable but the 6 minute one was better. A difference of only 30 seconds!
The conclusion – when it comes to eggs, timing is everything. Our advice – buy a digital timer that goes into the seconds.Read More