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Fully congealed whites, completely liquid yoke - how did they make this egg in-shell?

post #1 of 19
Thread Starter 

I recently had a "pickled egg" at Ken's  Ramen place.  Looking like any peeled hard-boil, biting into it showed the whites completely congealed and the yoke completely liquid without any sign of congealing.   They appeared to have been pickled in nothing more than tea with a bit of sugar.  I had several of these and they were all the same perfection.  Doing a google search for sous vide eggs I couldn't find anything like it.

 

Anyone know how this magic was accomplished?

 

 

Rick

post #2 of 19

You mean like this?

 

http://www.foodrepublic.com/2014/01/27/how-do-you-make-hard-boiled-egg-thats-still-runny

 

I wondered the same thing and found a U-tube video for "half boiled eggs".  Haven't tried it yet, though.  But I'm hungry for breakfast right now so maybe you gave me a good idea!

 

https://www.youtube.com/watch?v=K9S2uv8hZCQ

 

I imagine that the starting temp of the egg is a big factor but haven't found any guidance on that yet.

 

I've never seen a tea-stained egg (whatever that is formally called) that had a runny yolk... but I may simply not have had that experience yet.

post #3 of 19
Or maybe you are talking about the egg known as a 1000 year old salted egg. I'm sure thy can be made by meere mortals but I've bought them at Chinese markets.
post #4 of 19

Place raw eggs in boiling water for 6 minutes. Ice bath to cool and peel. Then place in pickling juice or marinade of choice for 12 - 24 hours.

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post #5 of 19
Thread Starter 

Nah, no and nope.  These eggs showed absolutely no congealing of the yoke, unlike those in the links, and the whites where like 99% solid.  In each egg there was like just a speck of white that had not gone completely through the phase change.  The consistency from one egg to another was amazing.

 

And the 1K old eggs I'm familiar with are like plastic on the inside.

 

I thought there would be a critical temp where only the whites could congeal, but such does not seem to be the case.  But yah, chilling is likely the first step, followed by specific time/temps.  Either that or these are from some special animal, though they looked perfectly ordinary in shape and size.

 

This Ken's Ramen is an outfit based in CT I believe, with locations in some adjoining States.  The Ramen itself was pretty good if not spectacular, I've certainly had lesser and I haven't tried their dinner menu yet which uses longer cooking broths.

 

 

Rick

post #6 of 19

ajitsuke tamago

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post #7 of 19
sous vide? I'm fairly sure the whites cook at a lower temp than the yolk. One would assume this could be done so the heat doesn't penetrate the yolk whatsoever.
post #8 of 19

Whites start to set at 155. Yolks at 158.

Wisdom comes with age, but sometimes age comes alone.
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post #9 of 19
Seems like a fairly simple operation with a decent immersion circulator then... no
?

http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html
post #10 of 19

I think I saw something similar to this on mind of a chef season 1, sans the pickling.  Check it out on Netflix.  It is exact temp and times since they both cook differently.

post #11 of 19

Guys, you are overthinking this.  This is a classic soft boiled egg (that was then pickled).  Like Cheflayne said, start with boiling water place cold eggs into the water and boil for exactly 6 minutes.  Immediately plunge into an ice bath.

post #12 of 19
Thread Starter 

I don't think so Pete.  I've looked at a number of examples on the internet, including SB's link where they showed sous vide at 130f on up in increments of 5deg, and none of the attempts were satisfactory.

 

It looks like starting with a chilled egg along with a critical temp and time is likely the answer to getting the perfectly congealed white and uncongealed yolk, wonder if Ken will give it up?

 

 

Rick

post #13 of 19

Is this along the lines of what you are looking for?

 

09242009softboiled.jpg

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post #14 of 19
Thread Starter 

Yup, that's the looks of the innards exactly cheflayne.  Perfectly congealed whites, perfectly uncongealed yoke.  Now we only need to know how to do it in real life.

 

 

Rick

post #15 of 19

See "Perfect Soft Eggs" a little further down on the following page: http://www.seriouseats.com/2009/10/the-food-lab-science-of-how-to-cook-perfect-boiled-eggs.html

post #16 of 19
Quote:
Originally Posted by Rick Alan View Post
 

  Now we only need to know how to do it in real life.

 

 

 

http://www.seriouseats.com/2012/03/the-food-lab-tonkotsu-ramen-part-how-to-make-ajitsuke-tamago-marinated-soft-boiled-eggs.html

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post #17 of 19
Thread Starter 

OK, if the lady/gentleman here is to be trusted then that's it.  Are we all going to give it a shot?  I have a 3-5 second read thermometer, which may or may not be properly calibrated, I'll give it a shot but having my doubts about complete success here with anything short of reliable auto-temp control.

 

 

Rick 

post #18 of 19

I have been doing them for years, but what the hey.

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post #19 of 19
Thread Starter 

All right, that gives me some hope cheflayne, did you deviate in any way from the food lab as described in detail in FF's link?

 

 

 

Rick

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