Japanese-style Soft-boiled Eggs
1.
Japanese-style soy sauce, mirin and katsuobushi are prepared. The katsuobushi is the one that we usually eat outside on the octopus balls, which can be found by a certain treasure.
2.
Add all the ingredients except the eggs to the pot and boil to dry for later use
3.
Here comes the most critical step. Place the eggs at room temperature, put the eggs in after the water is boiled, and pinch the stopwatch for seven minutes. The size of the egg is in the picture, the time should be determined according to the size of the egg, and it should be extended and shortened appropriately
4.
Place the boiled eggs in cold water to cool down immediately, and peel them after cooling
5.
The peeled eggs are marinated in cold soy sauce katsuobushi juice for at least one night. Can be marinated in the refrigerator in summer
6.
This one was marinated overnight, the longer the marinating time, the more beautiful the color, but the taste is already very delicious overnight, and it will not feel dull and tasteless. .
7.
Because it is a candy-hearted egg, cutting with a knife will stick to the blade, and the cut surface is not beautiful, cutting with a rope is the best, fast and convenient. Look at the color of this candy heart, I can eat five of them in one go. . .
Tips:
The egg yolk that I cooked at this time solidified on the outside, and there was a flowing heart inside, which is my favorite state and taste. If you like all the sugar heart, you need to reduce the time by half a minute, the kind of heart will flow out. If you like tenderness but no sugar heart, it is about seven and a half minutes, and the time should be determined according to the size of the egg. The most important thing in this recipe is that the time to boil the egg should be immediately picked out and placed in cold water to master these two points. It's half done. I often get more verbose about simple recipes. I hope everyone can succeed.
