Lava
Egg@Ni-Tamago
日式酱青腌蛋<熔岩鸡蛋>
(Recipe Sources: Peng’s Kitchen +
Evan’s Kitchen Ramblings with minor adjustments)
Makes
2 Eggs
Ingredients:
2
Eggs
125ml
Light Soy Sauce
270ml
Water
3tsp
Dark Soy Sauce
3tsp
Brown Sugar
2-3
Slices Ginger
2tbsp
Shao Shing Wine(I don't have sake)
3tbsp
Mirin
Method:
1.
Boil a pot of water. Reduce to low-medium heat with hot bubbles still coming out
from the water. Carefully place in the eggs with a pair of
tongs.
2.
Start counting for 7 minutes. Make sure that you have a digital clock in front
of you.
3.When
finish, quickly place the eggs in a bowl of iced water. Alternatively, place a
bowl of cold water in the freezer for ½ hour before use. Once the eggs are
placed in the bowl, leave it in the freezer for 5
minutes.
4.
Mix the marinade in a bowl that is big & deep enough to place in 2 eggs.
Stir until all the sugar is dissolved.
Tip:
Taste
the marinade to see whether it is too salty for you. Simply dilute with some
water or add more brown sugar if it is too salty for
you.
5.
Gently crack the eggs. Place the eggs in the marinade. The marinade must cover
most of the eggs. Leave it in the room temperature for at least 3 hours.
Alternatively, place the eggs & marinade in a resealable sandwich bag &
refrigerate overnight.
Tip:Turn the eggs for a few times so they will be dyed in
even colour.
6. Cut the eggs in half before serve
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