Hot Spring Egg Beef Rice

Hot Spring Egg Beef Rice

1. Poached eggs are shelled and boiled egg whites are condensed, and the yolk is not fully cooked

2. The most famous way to eat poached eggs in western food is Bannick eggs. I have taken pictures of poached eggs and Bannick eggs before.

3. The soft-boiled egg is a boiled egg with a shell that has been cooked and the yolk is fully cooked. This kind of egg will be very ceremonial in Western food. It will be served in a small egg cup and tasted slowly.

4. Of course, if it is not so, when the egg yolk is slightly solidified and a little bit of soup, I think everything is the second. It is the best to eat it on ramen. The soft-boiled egg is also divided into young and tender according to the different degree of condensation of the yolk. As long as there is an egg-boiler artifact, I have also filmed this video

5. Next is today’s protagonist hot spring egg. The hot spring egg is boiled in shell, the egg white is as tender as tofu and the egg yolk has just condensed. This phenomenon of exogenous and internal ripening is derived from the different freezing points of egg white and egg yolk

Hot spring eggs originate from Japan. As the name suggests, they can be obtained by boiling eggs at a constant temperature of 70 degrees Celsius, which is low temperature and slow cooking. So I know that this principle can make hot spring eggs without hot springs.

6. Keeping a constant temperature can use many small kitchen appliances such as thermos cups, insulated lunch boxes, braising pots, rice cookers, etc. If you don’t have these tools, the secret to using a pot is to add 5 cups of water to the 5:1 pot. Shimizu

7. Water away from the fire

8. Add a cup of water at room temperature

9. Use a spoon to slowly put 4 eggs at room temperature (if the eggs are stored in the refrigerator, take them to room temperature early to make them room temperature, because the temperature is too low will affect the effect of 5:1 water temperature~)
The choice of eggs should also choose fresh eggs, preferably sterilized and can be eaten raw.

10. Cover the lid and simmer for 30 minutes (if you like the state of the egg yolk a little bit hearty, you can adjust the time appropriately for 25-20-15 minutes to show different levels of egg yolk state)

11. While waiting for the hot spring egg for 30 minutes, let’s make a beef rice with no.1 in my mind. This beef rice does not require any complicated Japanese sauces or a drop of oil. It is super simple and healthy. The combination of juice also has a golden ratio

12. 1 spoon of soy sauce ➕ 1 spoon of light soy sauce ➕ half a spoon of white sugar and stir evenly. My spoon is relatively large. Adjust the size of the spoon according to the amount of ingredients to make beef rice. You can also adjust the soy sauce, light soy sauce and sugar according to the ratio of 1:1:0.5. Number of spoons

13. About half the amount of onion is cut into strips and the amount of water just over the onion

14. Bring to a boil and turn to low heat

15. Cover the pot and let the onions simmer until soft

16. Add beef slices

17. If you eat it yourself, you can cook it with a lot of meat slices, and turn off the heat when the meat slices change color.

18. The beef rice made by myself on top of the rice is full of portions.

19. I like more soup to make the rice full of flavor

20. Decorate with cooked broccoli and carrot flowers

21. The time for the beef to be cooked and the time for the eggs are just right to take out the cold water and soak them for peeling. Tips. Freshly made eggs soaked in ice water have a better shelling effect.

22. Knock the protagonist in the middle of the beef rice

23. Look how soulful this hot spring egg shakes

24. The taste is N times that of a certain wild beef, and this hot spring egg is definitely a high-profile version.

25. The white tender and round hot spring egg looks cute and the egg white is tender like bean curd

26. The yolk coagulated just right

27. The golden rule of hot spring egg ➕ beef rice must be well locked