We looked to Maximum Flavor to remind us of our egg cooking technique for this week’s iteration of American Noodles. We steamed large cold eggs for 7 minutes and put them into an ice bath to stop the cooking. When the eggs were chilled, we peeled them and put them into a solution of Frank’s Hot sauce, smoked soy sauce, and water. We let the eggs marinate overnight and then warmed them in a circulating water bath set at 62°C. We held the eggs in a third pan with the marinating liquid in the water bath for the duration of the evening. We were able to pull the warm eggs out of the pan and place them into each bowl of ramen noodles. The eggs had a bit of acidic savory spice from the marination. The whites were firm and slice-able, and the yolks remained richly fluid.
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