Simple, Perfect, and Zero-failure Japanese-style Boiled Eggs!

Simple, Perfect, and Zero-failure Japanese-style Boiled Eggs!

1. Put the muyu flowers in the pot.

2. Add 700ml of water to a boil on high heat, then turn to low heat and simmer for 20 minutes.

3. Filter out the broth of the wooden fish flower, leaving 500ml, in fact, 700ml is almost exactly 500ml of the broth.

4. The katsuobushi broth is mixed with 120ml of Japanese soy sauce and 120ml of mirin.

5. Pour it into a pot and boil again, pour it into a clean container and let it cool for later use. Can be placed in the refrigerator to accelerate cooling.

6. Start to boil the eggs. After the water is boiled, place the first egg and start timing, 6 minutes and 30 seconds. When the time comes, fish it out immediately.

7. Cool in the ice water prepared in advance, and prepare some ice cubes in advance.

8. Wait until the egg is completely cooled before peeling the shell, the egg can be perfectly peeled. Don't be anxious, or the egg will peel out and be bumpy.

9. The peeled eggs are soaked in the cooled broth for a day, and the eggs are fully flavored.

10. The noodles and breakfast are really amazing!

Tips:

The saltiness of the egg soaked for 1-2 days is just right, so you should finish it as soon as possible.