Try
Ajitsuke Tamago (Marinated Soft-Boiled Eggs for Ramen)
6 servings
분량10 minutes
활동 시간12 hours 25 minutes
총 시간재료
1 cup water (about 8 ounces; 225g)
1 cup sake (about 8 ounces; 225g)
1/2 cup soy sauce (about 4 ounces; 115g)
1/2 cup mirin (about 4 ounces; 115g)
1/2 cup sugar (about 3 1/2 ounces; 100g)
6 large eggs
방향
In a medium bowl, whisk together water, sake, soy, mirin, and sugar until sugar is dissolved. Set aside.
In a medium saucepan, bring 2 quarts of water to a boil over high heat. Pierce the fat end of each egg with a thumbtack to make a tiny hole. (This prevents them from cracking and eliminates the air bubble at the end.) Using a spider or slotted spoon, carefully lower eggs into water. Reduce heat to maintain a bare simmer (about 190°F/88°C). Cook for exactly 6 minutes for a liquid egg yolk and 7 minutes for jammy egg yolk. Drain hot water and carefully peel eggs under cold running water. (The whites will be quite delicate.)
Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating. Place a double layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly. Refrigerate and marinate at least 4 hours and up to 12 hours. Discard marinade. Store eggs in a sealed container in the fridge for up to 3 days. Reheat in ramen soup to serve.
영양 정보
1회 제공량
makes 6 eggs
칼로리
86 kcal
지방 전체
5 g
포화 지방
2 g
불포화 지방
0 g
트랜스 지방
-
콜레스테롤
186 mg
나트륨
163 mg
탄수화물 전체
3 g
식이섬유
0 g
총 당류
3 g
단백질
6 g
6 servings
분량10 minutes
활동 시간12 hours 25 minutes
총 시간