Well, well, well… Guess who added a poached egg to their ramen…

So Ippudo FINALLY added an egg that doesn’t have a green ring around its yolk.  I was surprised today when I ordered my usual Akamaru Modern (after a 45 minute wait at 6:15 PM) with an egg and was asked which egg I wanted: hard-boiled or poached.  Holy pork fat, Batman, I want the poached egg!

Um, big mistake.  Huge.  While it seemed like a great idea in theory, it just wasn’t executed well.  There were three of us and we basically had the Goldilocks scenario of poached eggs.  My friend Annette had one where the white was too runny and my friend Angela’s egg was nicely poached but cold in the center.  My egg was an interesting mix of a semi-firm half-custard yolk and that was all.  I literally had no whites, just a floating yellow orb of yolk hanging out in my bowl.  Most likely, Ippudo is now circulating eggs (aka “slow poached) and someone in the back is not re-therming them to a warm temperature for service and hasn’t gotten the hang of cracking the egg without damaging the fragile whites.

just a yolk.

just a yolk.

The other surprise is that the rich custardy yolk makes the broth TOO RICH.  It becomes almost uncomfortably slippery.  Who knew that the already rich and decadent tonkotsu broth could be made TOO rich and decadent.  I wouldn’t have believe it possible unless I had tasted it myself.  It overwhelmed the normally amazing, rigid noodles.

So in the end, jokes on me… I actually prefer a marinated, hard-boiled sulfer egg to the slow-poached option.

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