Ramen noodle soup with belly, tenderloin and egg

ryantt · August 2015

Looks awesome. Can you give advise on the soft boiled egg...I've yet to have them consistently come out.

Dondgc · August 2015

Wow. Awesome looking cook. If your friend's restaurant serves food that looks like that I will have to try it!

TTC · August 2015

That is excellent on all fronts

hapster · August 2015

Looks great... Thanks for some ideas

U_tarded · August 2015

Nice. Not the ramen I grew up with but I would take a bowl of that.

nolaegghead · August 2015

ryantt said:

Looks awesome. Can you give advise on the soft boiled egg...I've yet to have them consistently come out.

@ryantt Large eggs - boil a big pot of water. Gently add the eggs with a slotted spoon. set timer for 6 minutes, keep water boiling gently. I stir gently every minute or so to keep the yolk in the center. After 6 minutes drain most of the water and just run under the sink until it cools down enough to dump in some ice. Let sit in the ice water for a few minutes if you want to eat right away, or 30 minutes before storing in fridge. Depending on the size of the egg and how you like it done, you can go longer or shorter. I would not go less than 5 and a half minutes. 7 works well too, but the yolk will have more body.

Fred19Flintstone · August 2015

Dang it! I saw an "America's Test Kitchen" not long ago on eggs and soft boiled in particular. They claim it's better cook the eggs in a covered pot in shallow water like an inch maybe. The idea is the steam has better energy transfer properties than total submersion in boiling water. Submerging a few eggs will lower the water temp and it may take a couple of minutes to come back to boiling. This is not an issue with shallow water. They claim it produces consistently.

NPHuskerFL · August 2015

Outstanding Carey! Like the Mini cold smoke box. Dig the soot vac too.

chadpsualum · August 2015

@NOLAegg ... that setup looks great. Did you build that smoke box on your own or did you purchase it already fabricated (I wouldn't mind putting something together like that)? What temp did you run your kj to get the smoke/temp you wanted for the belly?

What else do you do in that box? Jerky?

nolaegghead · August 2015

@chadpsualum I built the box from scratch using HDF and some materials I had laying around my shop. I added a 5000 BTU AC which I accidentally melted when I tried putting a maze smoker inside the unit with the AC running (the forced air made it burn super fast).

Doesn't matter what temp I run the smoke source - whatever temp I think gives me the best smoke. The ducting wicks away the majority of the heat and the AC keeps the inside of the smoker around 60F, even in the hot summer of New Orleans.

It is a humid atmosphere - good for adding smoke but not good for drying. I have smoked jerky before but for the dessication I use one of these: