It’s a bird! It’s a plane! It’s a plate photo!
Full Disclosure: I can’t think of any other phrase that would properly articulate the joy of reading, “Welcome back!” in text messages responding to plate photos being sent to them for the first time in far too long besides “Thank You. Thank you so, so much.” Y’all rock.
Okay. On the off-chance you thought the title of this post referred to some sort of complicated methodology you wouldn’t dream of attempting, think again. For the trivia lovers, non-Japanese-Americans, and the few who don’t make a regular habit of consuming ramen, (By the way, please start consuming ramen if you don’t. Find your Ramen Wonderland, go forth, and be centered. I digress.), hanjuku tamago just means “half-boiled egg.”
A dear friend of mine recently purchased a sous vide immersion circulator, (Google it), and told me about his ability to make the liquid-yolk eggs of my fantasies consistently as a result, and I’ve since been in search of radioactive spiders to bite me, in hope that they will provide me with this superpower.
The concept of cooking eggs in sous vide immersion circulators being hyped as the ideal means of execution brings about the angsty teenage rebel in me. This may be true, but if restaurants without such technology can make it happen on a regular basis, then why can’t I do the same at home?
The way I prepare hanjuku tamago (get used to it, start using it) is not the same way I prepare hard-boiled eggs. Don’t start groaning, yet. The end will justify the means.
Bring a pot of water to a rolling boil over high heat, then add a large pinch of salt. (Remember, you only need enough water to cover the eggs, so a smaller pot is fine. Just remember to account for water displacement once things start getting hot.)
Use a slotted spoon to lower the eggs into the water, (Trust me when I say dumping water out of an egg while peeling it just feels yucky.), and let them sit there for 6-8 minutes. The eggs photographed below were cooked for 8 minutes, then sat around for a bit while I made the plate look halfway decent.
When time is up, gently drain the eggs into a colander, then immediately run tap water as cold as you can get it over them. Scandalize and shock those eggs into not cooking any further. Keep running the water and turning the eggs until they are cool to the touch, then gently crack and peel them. When it’s time to serve them, slice them in half with a sharp knife, otherwise yolk will ooze everywhere in something more tragic than choosing to take the 405 in Los Angeles at 5:00 PM – that’s not sexy.
This amazing cookbook, written by the American wife of a Japanese egg farmer, recommends dipping hanjuku tamago in both soy sauce and mayonnaise. With this in mind, the dipping sauce/salad dressing used here consisted of the following:
- soy sauce (low sodium, please)
- sesame oil
- extra virgin olive oil
- green onions
Mess around with the proportions. Quite honestly, I wasn’t keeping track, but I’d recommend one tablespoon of sesame oil for every two tablespoons of soy sauce for getting started. The amount of olive oil is a matter of preference. I only added a splash, because I was worried the dipping sauce would start tasting too greasy. Fling a dollop of mayonnaise on the side, and if you’re into this sort of thing, a raaare steak on top. (Seriously, just walk the cow through a warm room with some flame-throwers, and I’m good.)
For all you Spotify guys and gals, the playlist for this one went as follows:
“Miss Jackson” – Panic! At the Disco
“Stereo Hearts” – Gym Glass Heroes & Adam Levine
“Mind Your Manners” – Chiddy Bang
“Izzo (H.O.V.A.)” – Jay Z
“Stacy’s Mom” – Bowling for Soup
“Stroke Me” – Mickey Avalon
“All Star” – Smash Mouth”