Cold Braised Soft-boiled Eggs

Name: Cold Braised Soft-boiled Eggs
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 8 egg; 1 package brine

by Mercury girl

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Sweet-hearted eggs-make you fall in love with eggs from now on! It is really no exaggeration.
After learning this recipe from my Taiwanese friend Charlene, I never liked eating whole eggs.
Now I need at least one sweetheart every day to satisfy my obsession with it!
The soft-boiled egg should originate from Japan and is an essential ingredient of Japanese ramen;
The cold-boiled sweetheart eggs are more familiar to Taiwanese friends.
According to Niu's experience, cold brine is easier to taste than hot brine, and the longer the brine, the more flavorful it is.
This perfect sweetheart was made through experiments with Ting.
Many recipes on the Internet say that it is cooked for 5 minutes, but when we cook it, the egg whites are not completely solidified. It can be seen that food is an experimental science.
The results of different experimental equipment under the same conditions are not the same.
Friends who want to learn how to be a sweetheart, don’t forget to take a look at the "Girl's Broken Mouth" at the back~

Ingredients

8 Egg
1 package Brine

Cold Braised Soft-boiled Eggs

1. Marinade ingredients: soy sauce: mirin: water=1:1:3, 1 bag of black tea, 1 bag of lo-mei, 1 star anise, 3 bay leaves, 5 Chinese pepper, 5 dried chilies, 2 green onions, 2 ginger Mix all the ingredients in the brine, boil for 5 minutes and let cool (the tea bag can be taken out)

2. The eggs are lowered to room temperature

3. Boil the water until rolling (you can add a small amount of vinegar to prevent the eggshell from cracking)

4. Put the eggs in the colander carefully, count them immediately, and constantly and carefully stir the eggs in the boiling water (make them evenly heated)

5. Remove the eggs immediately after 7 minutes and put them into ice water

6. After 30s－1min ice water bath, start to peel the egg shell, and put it in brine and refrigerate it overnight before eating

Tips:
1. Every pot and electric stove are different, so at the beginning it is recommended to sacrifice two eggs as a test product: one boiled for 5 minutes, and the other boiled for 7 minutes. After cooking, take an ice water bath, cut open to see the yolk coagulation, to determine the best few minutes. Niu’s kitchen utensils are cooked for 5 minutes, the egg whites are not completely solidified, and the egg yolk is completely liquid, which is just right when cooked in 7 minutes. If your pot is cooked in 5 minutes, it’s ok. If it’s too thin and the egg yolk is basically solidified in 7 minutes, then 6 minutes is the most ideal
2. You must let the brine cool before you start to marinate the eggs. This is the best; it tastes best for one and a half days. On the second day, the egg yolk starts to be a little bit colored. It is best to eat all of it on the third day.
3. If you don’t want to eat too cold soft-boiled eggs, you can throw them in the last 30 seconds when making noodles, so that the soft-boiled eggs will be heated and the egg yolk will still be heart-wounded