Eggs four ways
We've been soft egg making fools over here. Over rice, over ramen, just a snack. We make four at a time and they fit snuggly into a half pint deli takeout container.
For our altitude people, 7 1/2 minutes and then into an ice bath makes the perfect jammy yolk.
Refrigerate for at least 12 hours but if you go longer than two days, you might want to drain them of their liquid because they might get too salty.
For Mayak eggs*
Rough measurements incoming (i just eye ball it now)
1 tbs sugar
1/4 cup water
1/4 cup soy sauce
as much chopped spicy red pepper as you would like
A few slivers of red bell pepper
1 garlic clove, finely minced
1 green onion, sliced
Make up the mix in your bowl and stir to dissolve and combine everything
Add in your eggs, if the liquid doesn't cover up all the eggs, top off with a little more water
To serve- cut the egg in half and if desired, top with a little of the marinade and sesame seeds
For Japanese soy sauce eggs-
equal amounts dashi (or water and hondashi) and
soy
a little bit of mirin (2 tsp maybe?)
and on her website she added rice vinegar and sugar
I would skip the sugar since the mirin is kinda sweet but I will def look into trying some rice vinegar
To serve- cut in half and top with furikake and togarashi if desired
1/2 tsp chicken bullion
1 tbs sugar
1/4 cup water
1/4 cup soy sauce (she did a mix of 1 part dark soy and 3 parts light soy)
1/2 an anise seed
pinch of five spice powder
1/4 cinnamon stick
Mix everything to dissolve the sugar an bullion
To serve-
Cut in half and serve over rice with smashed cucumber salad (?) over rice
1/2 tsp chicken bullion
2 tsp sugar
2 tbs water
2 tbs soy sauce
2 tbs white vinegar or cane vinegar if you have it
1/2 tsp peppercorns
1 bay leaf
1/2 clove of garlic, finely minced
To serve-
Cut in half and eat over rice or noodles
*Mayak means 'illicit' in Korean, as in a drug form. They are so good you're addicted to eating them.
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