waiting4dinner.com Review #15
I do really love to eat. My husband, Paul, says I am an eating machine. I think this offends me a little; but I do love to eat. And I do like trying new foods and restaurants. But. . . I’m not one to be overly fancy or to overly keep up with trends. And while Momofuku has been around for over a decade, it is still a very popular place. On a recent trip to New York to see the Whitney’s last show (Jeff Koons) before it closes and moves downtown, we just so happened to rent an apartment literally across the street from Momofuku.
If I am going to stay across the street from Momofuku, I’m going to try it – right? So after an amazing day with my family – riding bikes in Central Park on a perfect fall day, gazing at the heart and career of Jeff Koons, and seeing the Big Apple from the top of the Metropolitan Museum, I was going to crown it with something hot and salty and chewy and creamy and full of umami. I was going to try Momofuku ramen.
At mid-night (9PM west-coast time) I knew recruiting a companion would be difficult. I admit to appealing to Rene’s weakness; I told her that this would be the best ramen she had ever eaten. You should know that Rene eats a lot of noodles – Pho of course. But she likes Udon, and spaghetti, and especially RAMEN! So she was in. And as you can see from the photo, serious. (note: it was so good that we went there for lunch the next day — the whole family plus my cousin, Sheldon).
Yes. The ramen was amazing. But when I got back to the apartment and opened the Momofuku cookbook on the self of the airbnb, I noticed the broth was made with a lot of meat, including whole chickens and a pound of bacon. Well no wonder it tastes so good!
But what I loved the most was the perfect nature of the noodles – salty and chewy and soft all at once. AND the EGG! I REALLY liked the egg. I dream of that egg, I love eggs, especially poached, and the Momofuku poached egg white is creamy instead of hard. The cookbook reveals the secret and I gave it at try. . .
Slow-cooked poached egg – recipe
Cook whole eggs in 140 degree fahrenheit water for about 45 minutes. Keep the water as close to 140 as possible. Us a colander or similar device at the bottom of the pot so that the eggs are not too close to the heat source (and over cook accidentally).
I used a pasta pot (the kind with a strainer) and a meat thermometer inserted into a hole of the strainer. I brought my water (on a gas burner) up to 140 and added 6 eggs from the refrigerator. I put the pot on a simmer burner at a little higher than the lowest setting with a loose lid and it seemed to stay at a constant 140 degrees farinheit. 45 minutes later – warm but still raw egg. 10 more minutes – pretty much the same. 25 more minutes – WOW! The results are amazing!
The white is really soft and creamy in contrast to hard whites when one drops and egg into water or soup the traditional way. I sprinkled sea salt and ground fresh pepper. It was the single best thing I ate that day. The recipe says you can keep these eggs in the refrigerator for future use (up to a week – I think).
I added an egg to soup the next day. And as Paul says, “when the egg breaks and it hits the broth it is money.” Either way, it is unusual and good.
My guess is that the 45 minute cook time applies if the eggs are at room temperature. – if the eggs come out of a 40 degree refrigerator, it takes 80 minutes.