Exams are over and I can finally blog an entry or 2. There is so much that I want to share from Clemens’s 1st school speech and drama concert to a few recipies. But since I have not been blogging about recipies for a really long time, I thought I will share a really simple one. 🙂
I was really excited when I saw this-Shoyu based Ramen on Wokking Mum Elaine’s blog it was the ni-tamago or commonly known as lava egg that caught my eyes. I have always been curious to make this and after looking at her 2 parts entry (Part 1- Shows you how to make the eggs and Part 2-How to Marinade the Eggs), I realise that it is pretty easy because it is all about TIMING!!
Anyway I have summarised my experience of doing this lava egg in a single entry. And I started making the marinade first as it will need some time to cool down.
A. The Marinade
- 5 tbsp Light Soy Sauce
- 3 tbsp Hot Water (So that I don’t need to boil the mixture)
- 3 tbsp Mirin
- 2 tbsp Sugar (I use frutose sugar)
- 1 tsp Superior Dark Soy Sauce
- Combine all ingredients together and stir well.
- Once the sugar has melted, let the marinade cool completely.
*This marinade is for about 2-3 eggs.
So now while letting the marinade cool down, we can start to cook the eggs.
B. Cooking Those Eggs
- 60g Eggs (I use un-refrigerated eggs)
Method (With Step-By-Step Photo)
- Boil a pot of water enough to cover the eggs.
- Reduce heat so that the water is just simmering. It is important as you do not want the eggs to ‘jump’ in the process and get cracked.
- Use a spoon to place the eggs into the simmering water very carefully.
- Let them cook for 5.5-6 minutes, uncovered.
- Prepare a bowl of ice water.
- Remove the eggs immediately and submerge in the ice-cold water for about 1min. This helps to stop the egg from cooking.
- Remove from ice-bath and gently tap on the shell of the egg. Carefully remove the shell.
- Place the lava eggs in a plastic bag and carefully pour the marinade into it to submerge them.
- Knot it, as it allows the marinade to surround the eggs completely. Let stand for 2-3 hours, shaking the bag occasionally to move the eggs around.
- To serve, drain eggs from marinade and cut into half.
**To note: The longer you steep the eggs, the darker they become and the firmer the yolks get, as the salty marinade draws the water out of them. so I guess that is why my yolk looks a little solidfy.
But anyway it still tasted really good that usually my boys who do not like yolks from hard-boiled eggs also finished it up. 🙂 Hope you enjoy it as much as we did.
And here is a picture to share of my not-so-successful attempt.
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