mirin egg
I finally succeeded with my mirin egg. And I've been attempting it pretty much throughout my internship, and sporadically after school started. heh. Previously, I didn't even come close - I'd often ended up with not-cooked-enough soft-boiled eggs. But I tried it again this morning and I think it worked! At least, one of the two I'd made had similar texture. I do need to work on getting the seasoning bit right though, but that's mostly because I was really haphazard about the seasoning d=
What I did:
1) set the water to a rolling boil
2) slot in eggs with the stove still on, cook for 4 minutes
3) turn off the stove, leave the eggs in the water for another 3 minutes.
4) transfer the eggs into a lazy man's ice bath-cum-seasoning that had random amounts of light soy sauce, white wine vinegar, and mirin. It is of course, mixed with cold water and a trayful of ice.
I need I need to go peel the egg and just soak it directly in the seasoning without the shells. I really wonder how eggs in restaurants are quite pockmarks-free. Is there some handy egg-peeling gadget a la orange peelers that I'm missing out on? hmmm
What I did:
1) set the water to a rolling boil
2) slot in eggs with the stove still on, cook for 4 minutes
3) turn off the stove, leave the eggs in the water for another 3 minutes.
4) transfer the eggs into a lazy man's ice bath-cum-seasoning that had random amounts of light soy sauce, white wine vinegar, and mirin. It is of course, mixed with cold water and a trayful of ice.
I need I need to go peel the egg and just soak it directly in the seasoning without the shells. I really wonder how eggs in restaurants are quite pockmarks-free. Is there some handy egg-peeling gadget a la orange peelers that I'm missing out on? hmmm