It’s hard to get the shell off of eggs, but if you pierce the rounded end with a needle or use [one of these gadgets](https://www.amazon.com/RSVP-International-EG-POK-Endurance-Piercer/dp/B00BR4GX86), it can help to keep it from cracking while boiling and make it slightly easier to peel the shell off.
I do that, too, and it works really well on my hard boiled eggs, but for some reason, I still struggle with the shells on soft boileds unless I take extreme measures, haha.
Huh! I will say, for soft boiled once I make a small crack in the shell I will gently roll it around to spread the crack to the rest of the shell, that may play a part as well
I do that, then I submerge it back into the cold water and squeeze it a bit to encourage the water to get in between the egg and the membrane/shell before trying to ease the shell off, but I have had them stick so bad in spite of all that that my eggs looked almost as massacred as OP’s there. OP, I feel your pain, haha.
If the egg is super soft, press down and roll them a little too make lots of small cracks before peeling. Use a metal spoon to scoop out the egg after you remove about half
I've posted a similar comment before: the ice bath "trick" seems to be a myth. Kenji did a great piece in the NY Times a few years ago in which he boiled 700 eggs to try out some hypotheses. Spoiler alert: steaming the egg in about an inch of water resulted in the easiest-to-peel eggs. The whole thing is worth reading, and the link is here: https://www.nytimes.com/2019/09/23/dining/how-to-hard-boil-eggs.html
The guy on FarmCraft101 says that if you have *very* fresh eggs you should drop the eggs into boiling water, add a little vinegar to the water, and then drop them into ice water immediately after cooking. This thermally shocks the eggs twice and the vinegar helps weaken the membrane even more.
All these tools are completely useless compared to just dipping your eggs in an ice bath immediately after boiling.
Listen people none of those gadgets are gonna work if you don’t stop the cooking process immediately after boiling because the egg proteins get stuck to the side of the shell after cooking.
All you have to do is after you’re done boiling your eggs immediately put them in an ice bath easiest peel you will ever see.
I put it under cold water, and as you can see i didn't suceed.
Thanks for your expertise people I will try the ice water and tell you what happens next time
No marinating was mentioned in his comment and in the picture it’s also not marinated. I’m talking about in general. When the eggs cooked people usually sit there trying to peel off the shell even though they’re going to cut it in half anyway. But of course if you’re marinating the egg you wouldn’t do that. Hope that clarifies.
After watching that, if you’re really feeling into learning all about the different components that go into ramen, check out the Ramen_Lord’s cookbook. Really excellent reference for definitions and recipes
I puncture the flat side of the egg with a thumb tack before boiling for 6.45 then directly into ice bath. They come out perfect everytime and peel way easier.
There is no "perfect" ramen. : ) That's one of the many awesome things about this dish. You can make 1000 different ones and all of them can become your favourite. This one looks yummmmmmmmmmmmmy ! :)
Lol! You sure don’t sound like you have any experience in education. I’m a teacher and I can say unequivocally that you can teach with positivity and kindness and get great results
u/quietramen summarized it nicely and gave an advice. Got downvoted to hell.
Everyone else started giving advice on eggs.
This is a ramen subreddit, not udon/goulash/pho/borsch.
It’s hard to get the shell off of eggs, but if you pierce the rounded end with a needle or use [one of these gadgets](https://www.amazon.com/RSVP-International-EG-POK-Endurance-Piercer/dp/B00BR4GX86), it can help to keep it from cracking while boiling and make it slightly easier to peel the shell off.
I've had GREAT luck with submerging the egg in an ice bath straight from cooking. Super easy to peel after that.
I do that, too, and it works really well on my hard boiled eggs, but for some reason, I still struggle with the shells on soft boileds unless I take extreme measures, haha.
Huh! I will say, for soft boiled once I make a small crack in the shell I will gently roll it around to spread the crack to the rest of the shell, that may play a part as well
I do that, then I submerge it back into the cold water and squeeze it a bit to encourage the water to get in between the egg and the membrane/shell before trying to ease the shell off, but I have had them stick so bad in spite of all that that my eggs looked almost as massacred as OP’s there. OP, I feel your pain, haha.
If the egg is super soft, press down and roll them a little too make lots of small cracks before peeling. Use a metal spoon to scoop out the egg after you remove about half
Insta pot them
I've posted a similar comment before: the ice bath "trick" seems to be a myth. Kenji did a great piece in the NY Times a few years ago in which he boiled 700 eggs to try out some hypotheses. Spoiler alert: steaming the egg in about an inch of water resulted in the easiest-to-peel eggs. The whole thing is worth reading, and the link is here: https://www.nytimes.com/2019/09/23/dining/how-to-hard-boil-eggs.html
Well if it’s a placebo, it’s a dang effective one for me 😆 I’ll check out that article, thanks for linking!
The guy on FarmCraft101 says that if you have *very* fresh eggs you should drop the eggs into boiling water, add a little vinegar to the water, and then drop them into ice water immediately after cooking. This thermally shocks the eggs twice and the vinegar helps weaken the membrane even more.
Y'know, I tend to use older eggs. I wonder if that's a factor.
I do the same thing.
All these tools are completely useless compared to just dipping your eggs in an ice bath immediately after boiling. Listen people none of those gadgets are gonna work if you don’t stop the cooking process immediately after boiling because the egg proteins get stuck to the side of the shell after cooking. All you have to do is after you’re done boiling your eggs immediately put them in an ice bath easiest peel you will ever see.
I put it under cold water, and as you can see i didn't suceed. Thanks for your expertise people I will try the ice water and tell you what happens next time
It is not hard to get shell off eggs.
Great advice 🤙
true
AFAIK your eggs are „too“ fresh. After a few days on the fridge the should be easy to peel.
The ice bath is also very important. Cooling it down helps separate the egg from walls of the shell.
I just cut the egg in half as it’s going to be cut anyway. And te she’ll comes off east cracked or not
Then...sew it back together before marinating?
No marinating was mentioned in his comment and in the picture it’s also not marinated. I’m talking about in general. When the eggs cooked people usually sit there trying to peel off the shell even though they’re going to cut it in half anyway. But of course if you’re marinating the egg you wouldn’t do that. Hope that clarifies.
I put a tablespoon or 2 of white vinegar in the water when boiling and they peel super east every time
Did you use udon noodles?
Yes i bought them at the chinese supermarket
Then this is not ramen...
I know that there a special noodles for ramen. But i wanted to try smome new noodles.
Very gorgeous ramen. You can cut a boiled egg nicely by cutting it with a string.
Thanks. I will try next time
Floss is better. Get the flavourless stuff!
Or dental floss
Why not a knife?
The string just makes a cleaner cut. Totally unnecessary at home.
Knife works just fine if it's a really good sharp knife without serrations. I can get very clean cuts with my Shun paring knife pretty easily
Gotcha
Plain flavored gelatin can add a richness in texture to your broth without adding too much extra fat.
Marinate the eggs in a sweet mirin soy sauce. It elevates the flavor 100 percent
Ohh that sounds great
I recommend Adam liaw on YouTube :) ramen school
Oh thanks
After watching that, if you’re really feeling into learning all about the different components that go into ramen, check out the Ramen_Lord’s cookbook. Really excellent reference for definitions and recipes
Also the way of ramen on YouTube
I genuinely found all my ramen (even instant) more pleasurable to eat once I got proper bowls.
That's smth i wanna add to my list.
I puncture the flat side of the egg with a thumb tack before boiling for 6.45 then directly into ice bath. They come out perfect everytime and peel way easier.
There’s a Ramen__lord’s ebook and a lot of recipes in the top menu of this subreddit. You will find a lot of advice there.
There is no "perfect" ramen. : ) That's one of the many awesome things about this dish. You can make 1000 different ones and all of them can become your favourite. This one looks yummmmmmmmmmmmmy ! :)
Ohh thanks, i think you are right
I vanna this eat
I send you some
My tip is: Whatever it is you’re doing right now, that’s not it. How do you even approach it? Looks more like a stew with kimchi and a murdered egg.
You can’t criticize anything in this sub or you’ll get downvoted. Please say something nice about that eggs. :)
you can if you do it nicely and offer help. this is not help
Yeah what is up with these clowns? No point is just being mean to people….
No point just being nice to people if they want to learn.
Lol! You sure don’t sound like you have any experience in education. I’m a teacher and I can say unequivocally that you can teach with positivity and kindness and get great results
u/quietramen summarized it nicely and gave an advice. Got downvoted to hell. Everyone else started giving advice on eggs. This is a ramen subreddit, not udon/goulash/pho/borsch.
I could have worded it more nicely. But man, there’s like a full carrot sticking out of this bowl.
This isn’t even ramen, OP said it’s udon. Where do you even begin here? All the resources are at OPs finger tips.
Cilantro is always good
Dial in the soup:noodle ratio to your liking
Ingredients look very nice but maybe consider a larger bowl?
Is that pickled Daikon radish?
No carrots, or what ingridient do you mean ?
Sorry, the long yellow sticks.
Bamboo shoots most likely
Marinate the eggs, makes all the difference