Braised twice, two day recipe with cooling and slicing. No rolling method, just straight-up. My ramen this week is going to be on point, if I can get the eggs just right.

  • dylanmorgan@slrpnk.net
    2·
    2 months ago

    I think the French gastronomist Hervé This first proposed a low heat oven as the better way to make a “boiled” egg.

      • Brave Little Hitachi Wand@feddit.ukOPEnglish
        2·
        2 months ago

        I’ll have to try this! My air fryer is also a pressure cooker and I have always done my ramen eggs via steam. There only problem with that is it’s hard to get the doneness reliably accurate. Baking seems like it’d be much more consistent.

        • dylanmorgan@slrpnk.net
          3·
          2 months ago

          Water has a really high specific heat (the amount of energy each molecule carries) so steam can be finicky, especially since in a gaseous state you can have a very wide range of energy levels. An air fryer is basically a convection oven, so you get moving hot air. The movement is key, so you do not get hot and cold spots.

          I also looked and apparently if you sous vide eggs that is a good way to get the soft boiled consistency, but there’s a wide range of temps and times that I found (10 mins at 190°F vs 60 mins at 149°F)