Simple Method for Soft-Boiled Eggs
Today, I'm going to show you how to make delicious Japanese-style soft-boiled eggs. With this method, you'll easily achieve a jelly-like yolk and tender egg whites—perfect for any dish. Give it a try!
INGREDIENTS
- 8-10 eggs
DIRECTIONS
Selecting and Preparing the Eggs:
Choose eggs that are safe to eat raw.
Take the eggs out of the refrigerator and let them come to room temperature. (Putting cold eggs directly into boiling water can cause them to crack.) Usually, prepare 8-10 eggs.
Boiling the Eggs:
Once the water is boiling, gently place the eggs into the pot.
Boil the eggs over medium heat for 6 minutes.
Cooling and Peeling the Eggs:
After boiling, quickly transfer the eggs into cold water (use cool tap water if you dont have ice). This helps in peeling the eggs more easily and keeps them intact.
Making the Marinade and Soaking the Eggs:
Measure 360 ml of water, 60 ml of mirin, and 15 grams of sugar. Mix them and bring to a boil, then let it cool.
Place the peeled eggs into the cooled marinade. If the eggs have come into contact with raw water, rinse them with prepared cooled boiled water.
Refrigerating and Enjoying:
Put the container with the marinated eggs into the refrigerator and let them soak overnight before eating.
Observe the yolks texture. After soaking overnight, the yolk will have a sweet flavor. After 4 days, the yolk will have a jelly-like texture and will absorb the marinades flavor.