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.
I’ll have to try this! My air fryer is also a pressure cooker and I have always done my ramen eggs via steam. There only problem with that is it’s hard to get the doneness reliably accurate. Baking seems like it’d be much more consistent.
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.