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/ck/ - Food & Cooking

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18863640 No.18863640 [Reply] [Original]

Sometimes I go in an Asian restaurant and they give me a soup that has noodles and a lot of foreign vegetables and something with a swirl on it shaped like a star.

This soup has an egg. I realized recently that I like this egg a lot. It is soft and somehow it's color got changed to brown.

I want to learn how to make this egg so I can make a lot of asian soup eggs and just eat the eggs.

How is this egg formed?

>> No.18863653

>>18863640
God I fucking hate weebs

Google soy egg

>> No.18863738

I have tried several recipes for soy sauce eggs and they are just not the same as the ones from my local ramen place
my advice is to just order more eggs next time you get a bowl

>> No.18863823

>>18863640
Soft boil eggs, put them in an ice bath to stop the cooking. Make your marinade with a bit of dashi, soy sauce, and mirin. The soup isn't usually enough to warm it fully so use a sous vide immersion circulator set to 60 or so degrees C to warm it up first, drop it in the soup you can cut it or not first.

>> No.18863865

>>18863640
https://www.youtube.com/watch?v=FKjbtR8HjKY

>> No.18863889
File: 932 KB, 850x1202, sample_3d467f2d4565ab33b27f147ec6af867c.jpg [View same] [iqdb] [saucenao] [google]
18863889

>>18863653
Thank you for telling me it is called soy egg.

>>18863738
I don't order from there they just give me free food if I go in and talk to the hostess about computers or numbers. I think it would be rude to ask for a specific thing since I didn't buy anything.

>>18863823
Thank you for telling me. I will try to make this. I like them when they are slightly cold and I plan to eat them with no soup so I will probably skip that last part. How do I soft boil the egg? Is there some trick they use to make it soft and nice?

>> No.18863922

>>18863640
Nice try Tohru
I still won't eat your tail

>> No.18863934

>>18863865
Insufferable woman and editing

>> No.18863997

>>18863889
The key is to ensure they don't heat over about 65 C internally. For myself from fridge temp, I get water to a simmer, not a boil. Then drop them in for 6 minutes. Then straight to an ice bath to stop cooking.

>> No.18864029
File: 133 KB, 1499x1061, Aqua omurice E_An-CTVkAMD43b.jpg [View same] [iqdb] [saucenao] [google]
18864029

>>18863889
Regarding the picture, this is what actual omurice made by this gamer maid looks like.
<---

>> No.18864055
File: 74 KB, 543x768, Spock Training in a Computer Hole.jpg [View same] [iqdb] [saucenao] [google]
18864055

>>18863865
Thank you for showing me this. The ones I had are yellow and not red, but red egg can be nice too.

>>18863997
Thank you for telling me.

>>18864029
That looks nice.

>> No.18864064

>>18864029
lolwat

>> No.18864094

>>18864055
>That looks nice.
It was made with love!

>>18864064
She livestreamed the process too, it was terrific.

>> No.18864108
File: 599 KB, 2000x2000, 1657071244424.jpg [View same] [iqdb] [saucenao] [google]
18864108

>>18863934
true, still better than weissman.
>>18864055
was probably slight differences in the marinade or leaving them longer, or maybe the actual egg, I think you can get yellower eggs from corn fed chickens.

>> No.18864849

>>18863889
how many people give you free food? kinda based ngl

>> No.18864967

>>18864108
The darker yolks are caused by higher omega 3 which usually results from pastured eggs. Conversely paler have lower omega 3 in the chicken diet.