那包装盒子还真是吓了我一跳，怎么会是spotlight呢？
还好打开来还是货物对板的，一粒exercise ball还送泵呢！这才RM50。
我们兴致勃勃地‘开工’……
泵好后依据指示，把exercise ball收起，据说得超过24小时。（正好可以收在桌下）
今天一早再一次给exercise ball泵风，然后就可以坐上去当椅子啦~ 当然，别认为我真的会长时间坐在这球上，基本上我并没有遗弃我现有的椅子，这球只是偶尔玩玩，可能一天就那半小时或一小时吧。
分寸这玩意儿，我多多少少还是有一点的。
Tuesday, 18 March 2014
办公室内的新玩具
我总是心血来潮就做一些"shiok sendiri"的事，那一天就这样子，无端端网购了一粒exercise ball。昨天终于收到了。
那包装盒子还真是吓了我一跳，怎么会是spotlight呢？
还好打开来还是货物对板的，一粒exercise ball还送泵呢！这才RM50。
我们兴致勃勃地‘开工’……
泵好后依据指示，把exercise ball收起，据说得超过24小时。（正好可以收在桌下）
今天一早再一次给exercise ball泵风，然后就可以坐上去当椅子啦~
当然，别认为我真的会长时间坐在这球上，基本上我并没有遗弃我现有的椅子，这球只是偶尔玩玩，可能一天就那半小时或一小时吧。
老实说，那永无止尽的“exercise ball vs chair”的辩论我可没兴趣，反正我就是相信世界上最好的坐姿就是坐在太师椅上。只是，即使我再无法无天，也绝不敢大刺刺搬一张太师椅到办公室来。那可是会吓坏好多人的。
分寸这玩意儿，我多多少少还是有一点的。
那包装盒子还真是吓了我一跳，怎么会是spotlight呢？
还好打开来还是货物对板的，一粒exercise ball还送泵呢！这才RM50。
我们兴致勃勃地‘开工’……
泵好后依据指示，把exercise ball收起，据说得超过24小时。（正好可以收在桌下）
今天一早再一次给exercise ball泵风，然后就可以坐上去当椅子啦~ 当然，别认为我真的会长时间坐在这球上，基本上我并没有遗弃我现有的椅子，这球只是偶尔玩玩，可能一天就那半小时或一小时吧。
分寸这玩意儿，我多多少少还是有一点的。
Monday, 17 March 2014
Onsen Tamago DOE - SBR3
I think I can finalize my "onsen tamagao using tools available in the office" recipe.
Method:
1. Fill the kettle with about 1.7l of water
2. Boil the water
3. Wait for 3.5 minutes for the water temperature to drop.
4. Slowly and carefully place 2 eggs into the boiled water using spoon.
5. Wait for 8.5 minutes to take out the eggs from the hot water.
6. Place the eggs into a bowl of ice water after take out from the kettle.
7. Let the eggs sit for a while in the ice water before peel.
Results: The yolks are creamy runny, and the white are soft and springy. Exactly how I want my onsen tamago to be.
Problem: I still cannot peel the eggs nicely. I think I still need to eat a few days of onsen tamago before I can master this skill :)
2. Boil the water
3. Wait for 3.5 minutes for the water temperature to drop.
4. Slowly and carefully place 2 eggs into the boiled water using spoon.
5. Wait for 8.5 minutes to take out the eggs from the hot water.
6. Place the eggs into a bowl of ice water after take out from the kettle.
7. Let the eggs sit for a while in the ice water before peel.
Problem: I still cannot peel the eggs nicely. I think I still need to eat a few days of onsen tamago before I can master this skill :)
Saturday, 15 March 2014
大曼谷‘趴趴走’流水账
以前公干时去曼谷好多回了，爱的只是美食和按摩。从观光旅游的角度来看，印象不外乎是多得令人审美疲劳的庙宇。要不是秀美极力推荐，让唯美浪漫的火车穿梭太阳花海的画面深深烙印我的脑海，我应该也不会太热衷附议薇薇把曼谷定为我们的Family Trip吧。
我们的2013年家庭游可谓一波三折。首先是妈妈不愿去东南亚国家，好不容易成功说服了妈，爸又腰背疼不知能不能成行。到两老都做好心理准备要上路了，又碰上曼谷大示威，让他们一直考虑取消行程。所以，虽然我和薇在十一月头已经把住宿问题解决了，但直到起程前的两个星期我们才认真地开始细读、策划。又碰上亚航在几个月前更换了飞行时间表，把我们抵达曼谷的时间给延迟了，白白浪费了第一个晚上，真叫人懊恼。还好此行目的只是要一家人一起吃喝玩乐，行程倒是不太难安排。
以下是简单的行程及花费供参考（一切花费以六人计）：
12月26日（宿：Waterford Service Apartment）
我们到Don Mueang机场已经是晚上七点半了，薇一早已经在等候我们。走出候机室就看见司机拿着我的名字牌子站在那儿一脸焦急。原来给我们派来了一辆十人车呢！到了Waterford Service Apartment，司机还很有耐心地先确定我们到了正确的住址，直到我们开始了check in 手续才离去。
Waterford Service Apartment严格说来还不太坏，只是晚班柜台的服务生的英语水准惨不忍睹。我订了两间双房Junior Suite，他把我们六人送到其中一个unit就以为大功告成。我们比手划脚‘说’了老半天，最终还是靠他打电话给老板才解决了我的check-in问题。三个退休人士住一个unit，我们姐弟仨住另一个unit。
搞定了住宿问题，我们才开始外出找吃的（介于晚餐与夜宵之间的该算什么？）。Waterford Service Apartment虽然离市中心有一小段距离，但要找吃的也不太难。对面有个叫做Rain Hill的Mall，餐厅酒吧便利店应有尽有。不过老人家硬是要吃地道泰国菜，我们只好离开这看起来相当吸引人的地方。
再往上走我们找到一家名为“朱进发”的餐厅，超好吃的哦！那看起来非常安全的清炒龙须菜后经辣得连我妈都拿起一旁的啤酒狂饮解辣。那冬粉肉碎凉拌是我们在曼谷五天内最好吃的凉拌、泰式炸鸡简单好吃、冬炎又酸又辣好开胃。这一餐美味又便宜，六个人、四道菜、两瓶大瓶啤酒才THB710，真是为我们的曼谷行作了一个美好开始。
再往上走我们找到一家名为“朱进发”的餐厅，超好吃的哦！那看起来非常安全的清炒龙须菜后经辣得连我妈都拿起一旁的啤酒狂饮解辣。那冬粉肉碎凉拌是我们在曼谷五天内最好吃的凉拌、泰式炸鸡简单好吃、冬炎又酸又辣好开胃。这一餐美味又便宜，六个人、四道菜、两瓶大瓶啤酒才THB710，真是为我们的曼谷行作了一个美好开始。
（Asian Automobiles & Associated Co.,Ltd airport transfer THB1,450；朱进发晚餐 THB710；Waterford Service Apartment 30/1三晚马币1,173）
12月27日（Lopburi 太阳花海＋Ayutthaya古城＋NaNa Night Market；宿Waterford Service Apartment 30/1）
司机准时在公寓大门等候。我们上车后就一路往Lopburi开去。半途在一个休息站歇一歇让司机吃早餐时，我们被琳琅满目的食品吸引住，结果原本只打算稍作停留的，却变成我们的“猎食行动”。饱吃一顿后继续往北。
好不容易到了Lopburi，却发觉路边看得见的太阳花场要么已经枯萎，要么已经被收割。还好我们的司机并不气馁，下车找当地人问一问，然后鑚小路为我们找到了好大的一片太阳花海，最重要是这一片花海的主人非常亲切，分文不收任我们在里头钻。
好不容易到了Lopburi，却发觉路边看得见的太阳花场要么已经枯萎，要么已经被收割。还好我们的司机并不气馁，下车找当地人问一问，然后鑚小路为我们找到了好大的一片太阳花海，最重要是这一片花海的主人非常亲切，分文不收任我们在里头钻。
在太阳花海拍了一箩箩照片后，我们拈了一身花粉上车，这才心不甘情不愿地离去。
经司机大力推荐，我们在开往Ayutthaya的途中参观了一座相当漂亮的庙宇，里头有一个大坑，据说是佛祖的脚印。我最喜欢的是在树丫中远观大庙，风铃声仿佛忽近忽远，制造出一种非常矛盾的静谧感觉。
下一站就是我期待已久的Ayutthaya古城。十多年前吧，我的第一位日本老板原想带我到Ayutthaya公干，后来因supplier生产线问题而作废。当时我曾很努力地做了一些功课，所以对这古城一直年年不忘。
由于时间所限，再加上两老不太爱看破旧古城遗迹，所以我们只选择了一个古城，在里头好好的看。为了老树上的古老佛头像，我选择了Wat Mahathat。Ayutthaya古城区的收费非常便宜，一人THB五十，所以相对的保护工作仍有许多有待改进之处（我自从去了Prambanan和Borobudur，我对东南亚的世界文化遗产的保护工作有了不一样的期待。）
在古城绕了一圈，终于肚子饿。司机带我们到非常道地的Boat Noodle摊子吃下午茶（是的，早餐吃太饱，我们把午餐给删了）。Boat Noodle用的是一小碗的米粉，比马来西亚‘幼米粉’稍微粗一点点，也比我们的‘幼米粉’有弹性，口感很好。酱料又酸又辣，还有浓浓地香料味道。我们吃了猪肉及牛肉boat noodle，都很好吃。最令人难忘的是摆在桌上一包包的炸猪皮。香脆可口，和boat noodle搭配得很好呢！
吃完了boat noodle，司机坚持要带我们去买Roti Saimai。他带我们到他相熟的著名老字号，但生意太好早已售毕。于是我们随他到Ayutthaya的夜市尝试寻找熟悉的面孔（老字号的家庭成员），经过一番努力，我们终于找着。我实在欣赏他的坚持！
这roti saimai里头馅料有点儿像龙须糖，对我而言实在太甜，可是味道非常香郁。外皮有点儿像我们的薄饼皮，但稍微厚一点儿，且是咸的。味道综合起来倒不至于太甜，至少在我所勉强能接受的程度。对于嗜甜的人来说这是不错的零食。
吃完、买完司机大哥心目中的Ayutthaya美味，我们终于打道回府。回到曼谷天已黑，但这不妨碍我们继续寻找美食的雅兴。我们以Nana夜市作为这一天的终结。
经司机大力推荐，我们在开往Ayutthaya的途中参观了一座相当漂亮的庙宇，里头有一个大坑，据说是佛祖的脚印。我最喜欢的是在树丫中远观大庙，风铃声仿佛忽近忽远，制造出一种非常矛盾的静谧感觉。
下一站就是我期待已久的Ayutthaya古城。十多年前吧，我的第一位日本老板原想带我到Ayutthaya公干，后来因supplier生产线问题而作废。当时我曾很努力地做了一些功课，所以对这古城一直年年不忘。
由于时间所限，再加上两老不太爱看破旧古城遗迹，所以我们只选择了一个古城，在里头好好的看。为了老树上的古老佛头像，我选择了Wat Mahathat。Ayutthaya古城区的收费非常便宜，一人THB五十，所以相对的保护工作仍有许多有待改进之处（我自从去了Prambanan和Borobudur，我对东南亚的世界文化遗产的保护工作有了不一样的期待。）
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| 路边不起眼的boat noodle小档口 |
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| 卖断货！ |
这roti saimai里头馅料有点儿像龙须糖，对我而言实在太甜，可是味道非常香郁。外皮有点儿像我们的薄饼皮，但稍微厚一点儿，且是咸的。味道综合起来倒不至于太甜，至少在我所勉强能接受的程度。对于嗜甜的人来说这是不错的零食。
吃完、买完司机大哥心目中的Ayutthaya美味，我们终于打道回府。回到曼谷天已黑，但这不妨碍我们继续寻找美食的雅兴。我们以Nana夜市作为这一天的终结。
(Asian Automobiles & Associate full day transportation from Bangkok to Lopburi and Ayutthaya THB5,500; boat noodle十三碗另加数不清多少包的炸猪皮THB420; Ayutthaya 如门票RHB300; Waterford to Nana Station THB132; Dinner at Nana Night Market THB650）
12月28日（Grand Palace + Emerald Budha, Chao Praya River, Siam Paragon；宿Waterford Service Apartment 30/1）
一早，我们步行到Thong Lor BTS站寻找地道美食作早餐，看见一家小店门口写着“World’s Top 5 Pat Thai”,也不待查证，就进去探个究竟。我们没法子沟通，就依着墙上菜单点了前四样。
有谁要由机会经过Thong Lor BTS Station，千万别错过这家Hoi-Tod Chaw-Lae Restaurant哦！他们的蚝煎（还有加海鲜的）外脆内软，用料新鲜。Pat Thai不太甜不油腻。推荐！这家小店外头还有一档卖烤肉串的也好吃得紧。反正在这附近寻找美食错不了的。
吃完早餐我们就往Grand Palace去。Chao Praya Express Boat是个不错的交通工具选择。凉风习习迎面吹来，两旁建筑物、观光点相当有看头，最重要是船上介绍员以半咸不淡的英语非常认真地给游客介绍两旁的景点与历史，我们有时候津津有味，有时候满头雾水，有趣得很。
有谁要由机会经过Thong Lor BTS Station，千万别错过这家Hoi-Tod Chaw-Lae Restaurant哦！他们的蚝煎（还有加海鲜的）外脆内软，用料新鲜。Pat Thai不太甜不油腻。推荐！这家小店外头还有一档卖烤肉串的也好吃得紧。反正在这附近寻找美食错不了的。
到了Grand Palace的码头，我们得穿梭于小贩、食档、游客之间才终于走出了马路来到目的地。由于进皇宫衣着必须得体，背心、短裤短裙一律不准进入，所以一路上可以看见游客们都穿上临时在街边买的七彩长裤、长裙，也算是另一道风景。
Grand Palace仍是如我印象中般金光闪闪，妈妈拿着她的iPad拍照拍个不亦乐乎。
我们无法忍受曼谷毒辣的阳光，两个小时后就吵着离开了。
由于附近的著名小餐厅都满座，我们又热得快融化了所以谢绝街边小摊子，最终选择了Royal Navi Club Restaurant解决我们的午餐。除非你也和我们一样极度需要冷气，否则就不必光顾这家了。食物水准普通，但价钱挺贵的。
我们一家人都是hot stuff，完全无法忍受长时间在东南亚的街道上走，于是我们决定取消接下去的行程，直接到Siam Paragon吹冷气去。
（Toi-Tod Chaw-Lae Restaurant早餐 THB420；Grand Palace THB3,000; BTS from Thong Lor to Taksin station THB252；Boat two way THB440; BTS from Taksin to Siam Paragon THB204; BTS from Siam Paragon back to Waterford THB186）
12月29日（Chatuchak Weekend Market, Terminal 21 Shopping Mall；宿The Continent Hotel Bangkok）
由于我决定无论如何得住一晚五星级酒店，所以我们在做功课时非常认真地把曼谷的五星级酒店都研究了一番。最后基于行程、地点、价钱的考量，我们决定给这家新的小型boutique hotel一个机会，也因为如此，最后一天我们必须赶回酒店check out再把行李搬往The Continent Hotel Bangkok。原本我还担心这么麻烦是对此一举，最后证明这果然是个正确的决定。
一早我们就启程到Chatuchak weekend market。从BTS 最后一站Sapan Khwai Station走出来，在天桥上就可以看见路边长长的车龙，只要朝着人潮的方向走去，你必能到达。
我们在Chatuchak weekend market路边吃了早餐才开始我们的疯狂购物（其实是我妈和阿姨而已啦~）原本我只打算在这儿呆上两、三个小时，但妈妈和阿姨实在太喜欢这个地方了，我们最终决定兵分两路。我陪妈妈和阿姨继续shopping，薇和恩则带爸爸回Waterford check out，再乘的士把行李都带到The Continent Hotel，check in 后爸爸可以好好的休息。
我们在下午两点多才回到酒店和他们会合，酒店设计新颖舒适，大家基本上相当满意。酒店的服务员都非常友善可亲，服务态度很好。
由于我们订的是Sky room，免费服务相当多，当中我们最感兴趣的就是每天下午四点至六点在Axis and Spin的免费下午茶，红酒、鸡尾酒、啤酒、糕点‘任吃唔嬲’。
我们休息了一会儿就到Terminal 21吃午餐、走走看看。由于从The Continent Bangkok步行到Terminal 21只需5分钟，我们决定午餐后自由活动，并于四点钟回到酒店在Axis & Spin会合。
Terminal 21是曼谷较新的购物广场，购物广场的概念很特别，每一层以不同的城市作为主题，店铺普遍上年轻化，连厕所设计也趣味怏然，是个活力四射的购物广场。Terminal 21的food court以三藩市为主题，干净又光亮，食物便宜又好吃。对爱购物的人来说，基本上这是一个可以呆上一整天的地方。
（BTS from Waterford to Chatuchak THB252；午餐于Terminal 21 food court THB612；The Continent Bangkok Sky Room三间THB 11,997）
我们在Chatuchak weekend market路边吃了早餐才开始我们的疯狂购物（其实是我妈和阿姨而已啦~）原本我只打算在这儿呆上两、三个小时，但妈妈和阿姨实在太喜欢这个地方了，我们最终决定兵分两路。我陪妈妈和阿姨继续shopping，薇和恩则带爸爸回Waterford check out，再乘的士把行李都带到The Continent Hotel，check in 后爸爸可以好好的休息。
我们在下午两点多才回到酒店和他们会合，酒店设计新颖舒适，大家基本上相当满意。酒店的服务员都非常友善可亲，服务态度很好。由于我们订的是Sky room，免费服务相当多，当中我们最感兴趣的就是每天下午四点至六点在Axis and Spin的免费下午茶，红酒、鸡尾酒、啤酒、糕点‘任吃唔嬲’。
我们休息了一会儿就到Terminal 21吃午餐、走走看看。由于从The Continent Bangkok步行到Terminal 21只需5分钟，我们决定午餐后自由活动，并于四点钟回到酒店在Axis & Spin会合。
Terminal 21是曼谷较新的购物广场，购物广场的概念很特别，每一层以不同的城市作为主题，店铺普遍上年轻化，连厕所设计也趣味怏然，是个活力四射的购物广场。Terminal 21的food court以三藩市为主题，干净又光亮，食物便宜又好吃。对爱购物的人来说，基本上这是一个可以呆上一整天的地方。
（BTS from Waterford to Chatuchak THB252；午餐于Terminal 21 food court THB612；The Continent Bangkok Sky Room三间THB 11,997）
12月30日（回家啦）
早餐后我们姐弟仨就游泳去。位于酒店顶楼的infinity pool感觉不错，我们游泳后慵懒地在泳池旁发呆，但我仍是无法忍受东南亚的毒辣太阳，不久后就回房间吹冷气去了。
游泳后大家争取时间到Terminal 21作最后冲刺，并于Terminal 21内口碑不错的Reflections吃午餐作为我们的曼谷之行的美丽句点。
（Reflections午餐 THB946；从酒店到机场的士一辆THB220）
Other itineraries:
2017 - Germany: Upper Middle Rhine Valley One Day Tour (Stay tune)
Poached Egg in Miso
The drought in Penang seems never ending. I have not had weekend afternoon tea in the garden for months. So when it started to rain, all my cells celebrate with joy.
I decided to continue my egg-mania for the rain celebration. I craved for something hot so I decided to go for poached egg in miso.
Contrary to the "almost-full-factorial-runs" in making onsen tamago in the office (with very limited cooking appliances available), I had my almost-perfect poached egg in the first run (after getting some tips from the internet, of course).
Method:
1. bring water to almost boiling.
2. crack an egg into a small bowl so that it is easier for you to carefully and slowly drop the egg into the water. (I have no confidence in the stillness of my hand in dropping the egg gracefully so I cheated. See the picture on the right)
3. turn off the heat and let the egg sit for 4 minutes.
4. take out the egg and it is ready to be served.
After I took out the egg, I boiled the water balance in the pot to cook my miso soup. Use some of the miso soup as the sauce for the poached egg. To add the flavor, I sprinkled some pepper and katsuobushi.
Perfect for a rainy Saturday evening!
I decided to continue my egg-mania for the rain celebration. I craved for something hot so I decided to go for poached egg in miso.
Contrary to the "almost-full-factorial-runs" in making onsen tamago in the office (with very limited cooking appliances available), I had my almost-perfect poached egg in the first run (after getting some tips from the internet, of course).
1. bring water to almost boiling.
2. crack an egg into a small bowl so that it is easier for you to carefully and slowly drop the egg into the water. (I have no confidence in the stillness of my hand in dropping the egg gracefully so I cheated. See the picture on the right)
3. turn off the heat and let the egg sit for 4 minutes.
4. take out the egg and it is ready to be served.
After I took out the egg, I boiled the water balance in the pot to cook my miso soup. Use some of the miso soup as the sauce for the poached egg. To add the flavor, I sprinkled some pepper and katsuobushi.
Perfect for a rainy Saturday evening!
Onsen Tamago DOE - SBR2
Continue with my yesterday Onsen Tamago DOE, today I bought another 10 eggs to office.
I have been thinking about the 'disadvantages' of using kettle in this experiment - the direct heat from the heating plate at the bottom of the kettle. Hence, today I tried to add in another factor -- container.
Purpose: To find the combination for "perfect" onsen tamagao using tools available in the office
Material & Apparatus: kettle, bowl, spoon, eggs, cold water, plastic container
Factors: amount of water, temperature, number of eggs in the water, container
Experiment 1
Method:
1. Fill the kettle with water and boil the water.
2. Place y eggs in the plastic container.
3. Once the water is boil, pour the boiled into the plastic container so that it is at least 2 cm over the eggs and close the cover.
4. As control, slowly and carefully place y eggs into the kettle of boiled water using spoon.
5. Wait for z1 minutes. Take the first egg out from the plastic container and place into the bowl filled with cold water.
6. After z2 minutes. Take the second egg out from the plastic container and place into a bowl of cold water.
7. Wait for z3 minutes. Take the eggs out from the hot water from the kettle and place into a bowl of cold water.
8. Peel and ready to serve.
y = 2
z1 = 12 minutes
z2 = 15 minutes
z3 = 8 minutes
Results:
1) the 1st egg in the plastic container - both white and yolk are runny
2) the 2nd egg in the plastic container - almost similar to half-boiled egg
e) the 2 eggs in the kettle could repeat yesterday's results.
Experiment 2
For Experiment 2, I decided to give up the plastic container and focus only on the kettle. To solve the problem of "direct heating" from the heating plate at the bottom of the kettle, instead of directly add the eggs into the boiled water, I waited for w
minutes before putting in the eggs.
Also, I just noticed that my kettle actually with water level indicator that actually not so hard to estimate. Hence, I could make my x level of water clearer in this experiment.
Method:
1. Fill the kettle with x level of water
2. Boil the water
3. Wait for w minutes for the water temperature to drop.
4. Slowly and carefully place y eggs into the boiled water using spoon.
4. Wait for z1 minutes to take out the first egg and z2 minutes to take out the 2nd egg.
5. Place the eggs into a bowl of cold water after take out from the kettle.
6. Peel and ready to serve.
x = about 1.25l
w = 3 minutes
y = 2
z1 = 8 minutes
z2 = 10 minutes
Results:
the first egg (z1 = 8 minutes) - white is soft and springy but a little bit runny. The yolk is with nice soft texture. Most probably just a few seconds over cook from my targeted outcome.
the second egg (z2 = 0 minutes) - white is soft and springy but the yolk is cooked.
Experiment 3
For
Experiment 3, I left only one egg so I decided to try with the maximum level of water. Besides, I got so frustrated with the process of peeling the eggs so I search the internet again and get this tip: make a small crack (without breaking the membrane) at the bottom of the egg before you cook the egg. This tip proven to help in the peeling process almost by 80%.
Method:
1. Fill the kettle with x level of water
2. Boil the water
3. Wait for w minutes for the water temperature to drop.
4. Slowly and carefully place the egg into the boiled water using spoon.
4. Wait for z minutes to take out the egg.
5. Place the eggs into a bowl of cold water after take out from the kettle.
6. Peel and ready to serve.
x = about 1.7l
w = 4 minutes
z = 8.5 minutes
Results: I know I am getting nearer to my desired outcome! The yolk is closer to creamy runny.
I have confidence that I can get my perfect onsen tamago in the office next week by increasing the w and reducing the z.
I have been thinking about the 'disadvantages' of using kettle in this experiment - the direct heat from the heating plate at the bottom of the kettle. Hence, today I tried to add in another factor -- container.
Purpose: To find the combination for "perfect" onsen tamagao using tools available in the office
Material & Apparatus: kettle, bowl, spoon, eggs, cold water, plastic container
Factors: amount of water, temperature, number of eggs in the water, container
Experiment 1
Method:
1. Fill the kettle with water and boil the water.
2. Place y eggs in the plastic container.
3. Once the water is boil, pour the boiled into the plastic container so that it is at least 2 cm over the eggs and close the cover.
4. As control, slowly and carefully place y eggs into the kettle of boiled water using spoon.
5. Wait for z1 minutes. Take the first egg out from the plastic container and place into the bowl filled with cold water.
6. After z2 minutes. Take the second egg out from the plastic container and place into a bowl of cold water.
7. Wait for z3 minutes. Take the eggs out from the hot water from the kettle and place into a bowl of cold water.
8. Peel and ready to serve.
y = 2
z1 = 12 minutes
z2 = 15 minutes
z3 = 8 minutes
Results:
1) the 1st egg in the plastic container - both white and yolk are runny
2) the 2nd egg in the plastic container - almost similar to half-boiled egg
e) the 2 eggs in the kettle could repeat yesterday's results.
Experiment 2
Also, I just noticed that my kettle actually with water level indicator that actually not so hard to estimate. Hence, I could make my x level of water clearer in this experiment.
Method:
1. Fill the kettle with x level of water
2. Boil the water
3. Wait for w minutes for the water temperature to drop.
4. Slowly and carefully place y eggs into the boiled water using spoon.
4. Wait for z1 minutes to take out the first egg and z2 minutes to take out the 2nd egg.
5. Place the eggs into a bowl of cold water after take out from the kettle.
6. Peel and ready to serve.
x = about 1.25l
w = 3 minutes
y = 2
z1 = 8 minutes
z2 = 10 minutes
Results:
 |
| z1 = 8 minutes |
 |
| z2 = 10 minutes |
Experiment 3
Method:
1. Fill the kettle with x level of water
2. Boil the water
3. Wait for w minutes for the water temperature to drop.
4. Slowly and carefully place the egg into the boiled water using spoon.
4. Wait for z minutes to take out the egg.
5. Place the eggs into a bowl of cold water after take out from the kettle.
6. Peel and ready to serve.
x = about 1.7l
w = 4 minutes
z = 8.5 minutes
I have confidence that I can get my perfect onsen tamago in the office next week by increasing the w and reducing the z.
Thursday, 13 March 2014
Onsen Tamago DOE - SBR1
 |
| Our Recent Egg-Mania |
Though you can easily get the recipe from the internet, please bare in mind that the containers are different, and hence the heat transfer rate will be different. Besides, most of the recipe online said you have to control the temperature. There's no way I can control the water temperature in the office. Hence, to make the "perfect" onsen tamago, you need to do real Design of Experiement (DOE).
Here's my experiment log for Onsen Tamago DOE, Special Build Request #1:
Purpose: To find the combination for "perfect" onsen tamagao using tools available in the office
Material & Apparatus: kettle, bowl, spoon, eggs, cold water
Factors: amount of water, temperature, number of eggs in the water
Method:
1. Fill the kettle with x level of water (following the indicator shown on the kettle)
2. Boil the water
3. Slowly and carefully place y eggs into the boiled water using spoon.
4. Wait for z minutes.
5. Take the eggs out from the hot water and place into the bowl filled with cold water.
6. Peel and ready to serve. (Anyone wish to share the secret to peel the onsen tamago nicely? This is my biggest headache at this moment)
Experiment 1
x = min level indicated on the kettle ( about 1.5 cm over the top of the eggs)
y = 4
z = 20 minutes
Results: the white is soft and springy but the yolk already too hard for my liking
Experiment 2
x = between min and medium level indicated on the kettle (about 1 inch over the top of the eggs)
y = 2
z = 12 minutes
Results: the white is soft and springy but the yolk still too hard for my liking
Experiment 3
x = between min and medium level indicated on the kettle (about 1 inch over the top of the eggs)
y = 2
z = 8 minutes
Results: runny white
Experiment 4
x = between min and medium level indicated on the kettle (about 1 inch over the top of the eggs)
y = 2
z = 10 minutes
Results: the white is soft and springy but the yolk is slightly cooked
I ran out of eggs after these 4 experiments. Tomorrow, I'm going to run SBR #2 by slightly modifying the method. Instead of directly add the eggs into the boiled water, I'm going to wait for w minutes before putting in the eggs. I need the water temperature to drop to certain level (not measurable) so that I can get runny yolk.
Wish us luck :)
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