As promised , here's the recipe for the marinated soft-boiled eggs . Chashu will be posted sometime next month , hopefully ?! Hey , it's Lent so , no meat until Sunday . Yeah right , this from somebody who is a lapsed Catholic .
With so many recipes for making soft-boiled eggs online , stay away for those overly complicated instructions , use a thermometer to boil water , steam the eggs instead of boiling , only use fresh eggs ( okay , I used fresh eggs ) use a thumbtack to poke a hole in the egg , yada yada ugh ! Making soft-boiled eggs don't have to be stressful !
I admit that I did poke a hole in the egg but after nearly a minute of doing it and the pin couldn't get through the egg shell so , I nixed the idea . The reason for that according to some , so that you can easily peel off the egg shell . Well , I used fresh eggs and the shells peeled off easily , no snag whatsoever !
I did get some pointers at Cookpad , check out that Japanese food recipe community . Loads of amazing and easy to cook Japanese dish !
The marinade is the same ingredients as the one that I used last time for both chashu and the eggs . I scaled down the recipe this time .
Fancy only a soft-boiled egg ? Don't use the marinade - no fuss , no muss ^___^
Makes 1 1/2 cups
150 ml water
50 ml light soy sauce
75 ml cooking sake
50 ml mirin
35 grams Chinese slab sugar ( or rock sugar / light brown sugar / granulated sugar )
2 cloves garlic , skin on
1 shallot , skin on and cut in half
1 x 1/2-inch ginger , skin on
1 stalk spring onion , cut into sections
* Put all ingredients in a small saucepan , let boil then simmer over low heat for 5 minutes . Transfer to a bowl and let cool completely .
* Boil water , take out 5 eggs ( or depending how many you want to cook ) ) from the fridge , wash them ( if prefer ) . Put eggs in a large slotted ladle and gently drop them to the boiling water , turn down heat to medium and cook , for 6 1/2 minutes , ( don't cover the pot ) stirring from time to time .
* Meanwhile prepare a bowl with cold water ( use tap water if it is cold or use an ice water bath ) . Transfer eggs to the cold water and let stand for 3 minutes . Pour the marinade into a plastic food bag , use a deep bowl to hold it . Crack egg then gently peel off the shell and into the marinade , repeat with the rest of the eggs . Tie plastic , remove as much air as you can so that all eggs are evenly submerged into the marinade ) . Let them sit for several hours or overnight .