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.
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.
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)
I’ve tried with sous vide, but I haven’t found a bag situation I’m really happy with.
You don’t need a bag for eggs. Just stick them in the water.