Should I use sous vide to make a marinated egg for ramen… Ajitsuke Tamago.
Lets look at some tests and see why.
So I have a large love for my sous vide machines. I use them often and think that for things that require temperature control or fine tuning they’re wonderful.
Here is a perfect version of it I made.
Firm on the outside and gooey in the center. It was glorious. This was made in six minutes in a large pot at a rolling boil.
So of course sous vide would work… I started researching.
I settled on testing in 75C and 85C temps over several minutes.
You learn something new every day. And it doesn’t always follow your thoughts.
Tack pin the big end of the egg and rolling boil for six minutes. Then marinate to choice.