These days, my girl and I lunch out twice a week for she has tuition right after school.
Months ago, we found a new (at least to me) Japanese restaurant in one of the shopping mall near my girl's tuition place. We both had ramen. One of the side order that came was this very interesting hard boiled egg. I can't recall what they called it but somehow, I found a forum member sharing this recipe.
I immediately KIV it for I know I will want to attempt it. I am not fan of hard boiled egg. I find the hard boiled egg yolk hard to swallow, it has this cakey powdery feel thus I always asked for half boiled eggs or soft boiled eggs.
Anyway, Ajitma (糖心蛋) as I found out, is a hard boiled egg with soft egg yolk. I really like it very much.
So when I saw cute small eggs available in the supermarket, I knew this will be perfect as our finger food. I bought two dozens.
Unfortunately because the eggs are smaller, I think my timing to cook the egg was also off from the instruction.
I didn’t get the orangey egg yolk but it was that far off either. I am sure if I fine tuned it a little, I will get it right.
Thanks for sharing, for now you have changed my perspective of a hard boiled egg.
Source: M4M, Ma li
Yield 15 small eggs (I used 53g)
Boil some water in a saucepan over medium fire. When it starts to simmer (little 'bubbles' appearing on side on the saucepan), gently place the eggs (preferably room temperature eggs) into the water.
**Too hot to put in, then place egg on a spoon & into the water.
Time for boiling the eggs is 6mins 30secs. (for smaller eggs, cut to 6mins)
Meanwhile, prepare the sauce for marinating the eggs.
What you need:
1/3 cup of soya sauce (Kikkoman Naturally Brewed),
3 tsp brown sugar
1 cup of water
2 tbsp bonito flakes, *(optional)
½ tbsp mirin
Boil the above to a light simmer, turn off heat. Let it cool slightly.
Prepare a container filled with iced water. Put in lots of ice cubes.
When eggs are boiled, discard the hot water, place the eggs into the iced water.
It'll be better if you put the whole container into the fridge. Soak the eggs for 20 minutes. Start peeling the eggs slowly, patiently (the egg white might be a little delicate to handle).
Use a tall container if you have, if not, glass bowl works as well. Place the cooled soya sauce mixture & eggs into the bowl. Cling wrap and let it 'sit in' for at least 4hours (if to be eaten on that day) or chill in the fridge overnight.