1,000-Plus Test Batches: Why Ryuji Cools the Pan Before Adding Egg
Chef profilesRyuji sautés the bacon and garlic, then turns off the heat and lets the pan cool before adding the egg — a step he arrived at after testing the recipe more than 1,000 times.
Measuring
Kitchen scale
The minimum setup for managing pasta portions and salt quantity by the numbers, used together with a salt-concentration calculator.
Typical products
- TANITA digital cooking scale (1g increments, 2kg max) (Japan)
Sources and usage
“Source verified” means it was seen in a video or the chef’s own posts. Unverified items are editorial guesses and imply no endorsement or partnership.
Styles that use it
- Ryuji’s Penne all'arrabbiata
- GialloZafferano’s Bigoli in salsa
- J. Kenji López-Alt’s Ragù alla bolognese
- Serious Eats (Daniel Gritzer)’s Carbonara
- Serious Eats (Daniel Gritzer)’s Orecchiette con le cime di rapa
- Ryuji’s Pasta al Limone
- Pasta Grammar’s Pesto alla Genovese
- GialloZafferano’s Pesto alla Genovese
- Serious Eats (Daniel Gritzer)’s Pesto alla Genovese
- Vincenzo's Plate’s Pasta con le Sarde
- Pasta Grammar’s Pasta con le Sarde
- Serious Eats (Daniel Gritzer)’s Pasta con le Sarde
- Italia Squisita’s Tajarin al tartufo bianco
- Joshua Weissman’s Penne alla Vodka
- Serious Eats (Daniel Gritzer)’s Spaghetti alle vongole
- Ryuji’s Wafu Kinoko Pasta (Japanese-style Mushroom Pasta)
Next to this one
Stopping the Egg at Around 65°C: Scales and Thermometers
Eyeball a portion of pasta and it can swing by several grams to a dozen-plus per serving (the editors' rough figure).