So, I gave ramen eggs a try. Supposedly these eggs have a slightly runny yolk, and they are marinated in a (basically) soy sauce marinade in the fridge for 1-2 days.
I cooked the eggs on top of my rice in the rice cooker, like I have written about before. The eggs that I cook this way always have a rather tender yolk. This time, I took the eggs out once the rice was done (instead of leaving them there like I usually do), and plunged them into ice water. The result:
I think I nailed the runny egg yolks, but the eggs tasted like they weren't marinated at all. I think it was due to my using the sauce from my braised chicken. It contains cornstarch, so the sauce set into jelly after I put it into the fridge, and I think the marinade wasn't working any more after that. The tips I found online said that I could use "chashu" (braised pork belly, aka "char siew", I guess) sauce for it, which is why I used that. But maybe "chashu" sauce doesn't have starch in it...
Anyway, I put my egg into the hokkien mee that I had bought home. Unfortunately it wasn't ramen... :P
I cooked the eggs on top of my rice in the rice cooker, like I have written about before. The eggs that I cook this way always have a rather tender yolk. This time, I took the eggs out once the rice was done (instead of leaving them there like I usually do), and plunged them into ice water. The result:
I think I nailed the runny egg yolks, but the eggs tasted like they weren't marinated at all. I think it was due to my using the sauce from my braised chicken. It contains cornstarch, so the sauce set into jelly after I put it into the fridge, and I think the marinade wasn't working any more after that. The tips I found online said that I could use "chashu" (braised pork belly, aka "char siew", I guess) sauce for it, which is why I used that. But maybe "chashu" sauce doesn't have starch in it...
Anyway, I put my egg into the hokkien mee that I had bought home. Unfortunately it wasn't ramen... :P
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