Japanese soft-boiled eggs
Overview
Among Japanese delicacies, in addition to sushi, we have to mention Japanese ramen, and in Japanese ramen, there is an indispensable thing, which is the sugar-filled egg. The soul of Japanese ramen is its soup base, and soft-boiled eggs are also indispensable. The cooked soft-boiled eggs are different from the usual braised eggs. The color is not that deep, but after being marinated, the flavor is fully immersed in the eggs. The yolk is bitten open, and the middle has not yet solidified, shining with a lovely luster. Take a bite, and the soft and glutinous texture will instantly annihilate you. I just want to say, boss, give me ten of these eggs.
Tags
Ingredients
Steps
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Japanese soy sauce, mirin and bonito flakes are ready. The bonito flakes are what we usually put on top of the octopus balls when we eat them outside. You can search them on a certain treasure
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Add all the ingredients except eggs to the pot, bring to a boil and let dry for later use
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Here comes the most critical step. Leave the eggs at room temperature. After the water boils, add the eggs. Wait for seven minutes and set the stopwatch. The size of the egg is as shown in the picture. The time depends on the size of the egg. Extend or shorten it appropriately
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Immediately put the boiled eggs in cold water to cool down, then peel them after cooling
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Marinate the peeled eggs in the cooled soy sauce bonito sauce for at least one night. You can pickle it in the refrigerator in summer
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This is marinated overnight. The longer it marinates, the more beautiful the color will be. However, the taste will already be very delicious after one night, and it will not feel bland. .
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Because they are sugar-centered eggs, cutting them with a knife will stick to the blade, and the cut surface will not be pretty. It is best to cut them with a rope, which is fast and convenient. Look at the color of these candy hearts. I could eat five of them in one go without blowing them. . .
