Ajitma (糖心蛋)

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.

Please refer to https://rumblingtummy23.blogspot.sg/ for full recipe.