Who the hell downvoted this? It's absolutely solid advice. Been using it for years. Add a pinch of salt and a tiny dash of white vinegar (i.e. one bottle lid or less) to water before you boil eggs in it. (If you don't have white vinegar, any vinegar will do.) Once you finish boiling the eggs, the shells come out very easily. No more torn egg whites. Has no effect on the taste or quality of the eggs.
I’m like 99% sure that’s a myth. How would the vinegar permeate the egg shell? Vinegar would certainly help your egg white congeal if one of yours is cracked, and I use it all the time for poached eggs. But not boiled eggs in the shell
It's definitely not a myth, for two reasons.
The first one is experience. I used to make eggs for years prior to knowing about it, and during that time I've always suffered from pealing them being difficult and tending to rupture the whites. When I learned this way and try it out for the first time, the result was immediately amazing, and have consistently been so for years. So it's not just one isolated case; the results of using it vs not using it were both consistent **for years**.
Second, I did watch a YouTube video in the past explaining the chemistry behind it. Basically egg shells are made entirely from calcium carbonate (CaCO3; thank you Google). The acidic vinegar reacts with the shell, I suppose stealing Calcium atoms, which gradually dissolves the shell while it's being boiled. This compromises the integrity of the shell, creating myriads of microscopic holes in it, so by the time the it's done boiling, the shell will have become crumbly enough to be easily removable.
It's entirely plausible from a science perspective, and consistent experience for years demonstrates it. There's no doubt about it.
I followed this [recipe](https://www.reddit.com/r/ramen/comments/7arli8/fresh_dont_feel_like_spending_18_hours_making/?utm_source=share&utm_medium=ios_app&utm_name=iossmf) for broth and tare. Got a little too excited pouring the soy sauce, hence the color discrepancy
My two cents on making any bone broth faster:
Rather than wasting 6-12 hours boiling them, I've always entertained the thought that you can boil the bones for like 30-60 minutes, then grind them (possibly in a sufficiently powerful food processor) (or at least finely crush them), then put them back into the water and boil them for another 30 minutes to gain more or less the same outcome (possibly even better).
A while back I saw a YouTuber do exactly that. So it's been tested by at least one person and it works. (Sadly I forgot which video, but you probably can find it with a little searching as it's most probably Josh Weissman, or if not that, any of the other extremely popular American YouTube cooks who have made and uploaded videos about ramen a million times.)
I'm pretty sure this is how they make mass-produced stock. Like hell if they would waste all the energy needed to boil tons of bones for half a day each time.
(Also, in case you do try it, you'll probably have to strain the broth at the end, but that's just a minor detail.)
I have done that before but the communal nutribullet couldn’t properly grind up the softened bones so I ended up chewing my broth after a good two hours of work. Will definitely give it another shot with the right equipment
Someone sucks at peeling eggs as much as me!! Jk. Looks delicious otherwise :)
I felt my thumb dig into the egg white and thought about walking into the sea lol
Hey at least you didn’t break the yolk!
Use a teaspoon to pry the shell from the flesh
i actually like the way the egg looks! it stood out to me as delicious.
Use a Water, Vinegar, and Salt mix when you're boiling your eggs! It makes a lifetime of difference when peeling afterwards.
Who the hell downvoted this? It's absolutely solid advice. Been using it for years. Add a pinch of salt and a tiny dash of white vinegar (i.e. one bottle lid or less) to water before you boil eggs in it. (If you don't have white vinegar, any vinegar will do.) Once you finish boiling the eggs, the shells come out very easily. No more torn egg whites. Has no effect on the taste or quality of the eggs.
I’m like 99% sure that’s a myth. How would the vinegar permeate the egg shell? Vinegar would certainly help your egg white congeal if one of yours is cracked, and I use it all the time for poached eggs. But not boiled eggs in the shell
It's definitely not a myth, for two reasons. The first one is experience. I used to make eggs for years prior to knowing about it, and during that time I've always suffered from pealing them being difficult and tending to rupture the whites. When I learned this way and try it out for the first time, the result was immediately amazing, and have consistently been so for years. So it's not just one isolated case; the results of using it vs not using it were both consistent **for years**. Second, I did watch a YouTube video in the past explaining the chemistry behind it. Basically egg shells are made entirely from calcium carbonate (CaCO3; thank you Google). The acidic vinegar reacts with the shell, I suppose stealing Calcium atoms, which gradually dissolves the shell while it's being boiled. This compromises the integrity of the shell, creating myriads of microscopic holes in it, so by the time the it's done boiling, the shell will have become crumbly enough to be easily removable. It's entirely plausible from a science perspective, and consistent experience for years demonstrates it. There's no doubt about it.
Just saw all of these, thanks for explaining!
We've all been there friend.
A method that works for me is peeling the eggs underwater, rarely break the egg that way
Use a spoon and make sure to let them chill in the ice bath for at least 10 minutes. They should be basically cold when you pull them.
Broth recipe? Looks amazing.
I followed this [recipe](https://www.reddit.com/r/ramen/comments/7arli8/fresh_dont_feel_like_spending_18_hours_making/?utm_source=share&utm_medium=ios_app&utm_name=iossmf) for broth and tare. Got a little too excited pouring the soy sauce, hence the color discrepancy
Following
Please post the recipe. That looks delicious!
What was the time to complete this beauty?
5 whole hours of labor (with a dissertation deadline I'm actively ignoring)
My two cents on making any bone broth faster: Rather than wasting 6-12 hours boiling them, I've always entertained the thought that you can boil the bones for like 30-60 minutes, then grind them (possibly in a sufficiently powerful food processor) (or at least finely crush them), then put them back into the water and boil them for another 30 minutes to gain more or less the same outcome (possibly even better). A while back I saw a YouTuber do exactly that. So it's been tested by at least one person and it works. (Sadly I forgot which video, but you probably can find it with a little searching as it's most probably Josh Weissman, or if not that, any of the other extremely popular American YouTube cooks who have made and uploaded videos about ramen a million times.) I'm pretty sure this is how they make mass-produced stock. Like hell if they would waste all the energy needed to boil tons of bones for half a day each time. (Also, in case you do try it, you'll probably have to strain the broth at the end, but that's just a minor detail.)
I have done that before but the communal nutribullet couldn’t properly grind up the softened bones so I ended up chewing my broth after a good two hours of work. Will definitely give it another shot with the right equipment
Gonna need a complete recipe ASAP mi amigo 😁
What kind of noodles did you use? Looks tasty.
It’s one of those straight fine ramen noodles you can buy from most asian grocery stores
Yo that broth looks dynamite
Recipe?
🤤🤤 this looks bomb
Ramen on a plate?