soft boiled eggs
Ingredients
- 6 pcs Cold eggs
Japanese Teriyaki sauce
- 50 ml Japanese soy sauce (fig1 )
- 50 ml Mirin (fig2)
- 200 ml warm water
- 20 g sugar
- 5 g Benito powder (fig3)
Instructions
- Add 2cm/0.5 inch of water in the pot. Bring it to boil over high heat
- Take the eggs out from the fridge. Put them into the pot. Cover and change the heat to medium. Let it simmer for 7 mins
- Soak the cooked egg in ice water for 10 mins. Remove the egg shells.
- To make the Japanese soft boiled egg, put the cooked egg into a plastic bag. Soak it with the Teriyaki sauce for over night.
Video
Notes
Ingredients - Click to enlarge the image
Tips and notes
1 You must use the egg from the fridge. Not the one from stored at room temperature
2 The size of the eggs should be 50-55g
3 Water in the pot should be exceed 1 inch
Tips and notes
1 You must use the egg from the fridge. Not the one from stored at room temperature
2 The size of the eggs should be 50-55g
3 Water in the pot should be exceed 1 inch