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

Discussion in 'Food & Cooking' started by rick alan, Feb 20, 2015.

  1. rick alan

    rick alan

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    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
     
    Last edited: Feb 20, 2015
  2. brianshaw

    brianshaw

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    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!



    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.
     
    Last edited: Feb 20, 2015
  3. brianshaw

    brianshaw

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    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.
     
  4. cheflayne

    cheflayne

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    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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  5. rick alan

    rick alan

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    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
     
  6. cheflayne

    cheflayne

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    ajitsuke tamago
     
  7. spoiledbroth

    spoiledbroth

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    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.
     
  8. cheflayne

    cheflayne

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    Whites start to set at 155. Yolks at 158.
     
  9. spoiledbroth

    spoiledbroth

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    Last edited: Feb 20, 2015
  10. mckallidon

    mckallidon Banned

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    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.
     
  11. pete

    pete Moderator Staff Member

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    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.
     
  12. rick alan

    rick alan

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    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
     
  13. cheflayne

    cheflayne

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

    [​IMG]
     
  14. rick alan

    rick alan

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    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
     
    Last edited: Feb 22, 2015
  15. french fries

    french fries

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  16. cheflayne

    cheflayne

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  17. rick alan

    rick alan

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    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 
     
  18. cheflayne

    cheflayne

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

    rick alan

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    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
     
    Last edited: Feb 22, 2015