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Stumbled into a Korean tofu shop in LA and found a new trick for silken eggs
Last weekend I was in Koreatown and walked past this tiny spot called BCD Tofu House. I ordered the soon tofu and watched the cook drop an egg into the bubbling pot right before serving. The heat from the broth cooked it perfectly soft in about 30 seconds. I tried the same thing at home with my miso soup and it worked like a charm. Has anyone else tried using hot soup or broth to poach eggs instead of water?
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dylan_rodriguez14d ago
Wait did you crack the egg directly into the soup or did you temper it first like with a ladle of broth? I've been doing the ladle trick for my ramen but never got that perfect soft center you're describing.
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