Today I wanted slow poached eggs to go with the ramen. The last time I made it, it was quite tricky to get the fire just right. I had to check it every 10 minutes. That got me thinking, can I use my rice cooker to do it? After some googling, I found the warm temperature is 140F and that is the same as David Chang's recipe. Here's my technique.
I have a Tiger fuzzy logic rice cooker. Any fuzzy logic rice cooker should work. Start by turning on warm. Bring about 4-5 cups of water almost to a boil. When I see steam start to come out of the spout, I turn it off and pour enough into the rice cooker to reach the 4 cup line. I let the hot water sit until the temperature drops to 150F.
Carefully put 4 room temperature eggs in the rice cooker and close it. Set a timer for 45 minutes. When it's done, remove the eggs from the water and set it aside. Use it immediately in your ramen or just eat it.
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