Perfectly seasoned soft-boiled eggs for the best homemade ramen.
Cooking the eggs at a bare simmer, around 190°F , keeps the whites from turning rubbery and tough.A four- to 12-hour marination time is perfect for intensely flavored but tender eggs., then you've already got what it takes to create those awesomely tender, custard-like onsen tamago that you get in fancypants restaurants like Momofuku Noodle Bar. Just cook your egg at 145°F for about 45 minutes or so, and there you go. .
Simple, right? All we have to do is figure out exactly how long that takes. I cooked eggs at two-minute intervals ranging from one minute to 15 minutes and cut them in half. One common technique is to put the eggs and the marinade into a plastic zipper-lock bag and carefully remove all the air from it, forcing the liquid to spread around the eggs. It works, but it's a little messy to do. Here's a much easier technique:Just cover the tops of the eggs with a paper towel. The towel wicks liquid up and around the eggs, making sure that all sides get even exposure to marinade.
"A few hours in a marinade, and you'll get an egg with a delightfully sweet-and-salty flavor on its outer layer."
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