Ajitsuke tamago is one of the essential topping of a good ramen. While making tonkotsu seems like a daunting task, one could start by taking one step at a time - attempting the flavoured soft-boiled egg. The internet is full of all kind of recipes, the key is to control the timing of boiling the egg to ensure the yolk is still runny. Before I get my hands dirty, I have spent ages researching for the easiest way to do it...partly because I was lazy, and party because I would rather not wasted food as consuming too much eggs is no good for heart.
1) Bring eggs to room temperature.
2) Put water and eggs to pot. Bring to boil.
3) When the water starts to boil, count to 4 min.
4) Transfer egg to cold water for 5 min. Remove shell under cold water.
5) Put egg in marinate (1tbsp each of mirin, soy sauce and sake) for 6 hours in the fridge.
Fool-proof and fuss free :)
No comments:
Post a Comment