http://www.germanpool.com/eng/cooking/recipe_page.php?id=1007
Soy Sauce Soft-boiled Egg
Less than 30 min
Ingredients:
Japanese Eggs4
Garlic, minced1 tsp
Ginger, grated½ tsp
Coriander or Shiso Leaf, chopped (optional)To Taste
Soy Sauce Mixture:
Soy sauce80 ml
Mirin80 ml
Sake (Japanese Rice Wine)50 ml
Water100 ml
Steps:
1.
Let eggs sit in room temperature after taking out from refrigerator. Rinse with water.
2.
Prepare a large bowl of ice water.
3.
Pour the proper amount of water into Express Egg Cooker using measuring cup and cook 2 eggs. Repeat this step for the remaining eggs. Soak in ice water to cool down.
4.
Mix the sauce, add the ginger and garlic into the pot. Bring to a boil over medium-low heat.
5.
Remove the sauce from the heat and let cool until room temperature.
6.
Peel the eggs, put them in a glass container, pour in the marinade, cover them and put them in the refrigerator overnight.
Tips:
To make half cooked soft-boiled eggs, it is more secure to choose Japanese eggs. If you like hard-boiled eggs, you may use ordinary eggs and add steaming time by 1-2 minutes. Soy Sauce Eggs can be stored in fridge for at least 1-2 weeks. After one week, you will have to pour away the soy sauce, making the eggs more durable.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference