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Are you attracted by Japanese soft boiled marinated eggs? Teach you how to make delicious marinated

'boss, let's have two stewed eggs! "It's not a pleasant day not to eat a stewed egg in the morning. How to make a luring stewed egg at home? 4hw.com.cn food has pictures and steps to teach you by hand. The steps are simple and sure. You can see them. Come and learn with Xiaobian!

The practice of marinated eggs with soft heart successfully seduced me. It happened that I had all kinds of seasonings at home and started work immediately. However, I still felt that it was impossible to operate such a simple thing, especially the heat and time.

The state of eggs changed obviously with different cooking time. 3 minutes of egg: the protein is completely solidified, the yolk is completely thin, not solidified at all, the yolk color is dark yellow. 5 minutes of egg: the protein is completely solidified, the outside of the yolk begins to solidify, the middle is still thin, the outside color of the yolk begins to turn light yellow, and the middle is still dark yellow. 7 minutes of egg: the protein is completely solidified, most of the yolk is solidified, but there is a little thin in the middle, the yolk color is light yellow outside, and the thin part in the middle is dark yellow. 12 minute egg: the protein is completely solidified, the yolk is completely cooked, the middle is dry, and the color is uniform light yellow.

Materials used:

Six eggs, 100ml Weimao, 100ml Japanese soy sauce and 300ml water

Note: the ratio of Weiwei, soy sauce and water is generally 1:1:3

Method:

1. Bring Weimao, Japanese soy sauce and water to a boil and cool thoroughly.

2. Another pot of water after the room temperature eggs put in, adjust to low heat, keep stirring so that the yolk in the middle, the time is seven minutes (must be pinched accurately, not more than a minute).

3. Take out immediately into ice water, and put a certain amount of ice, so that the eggs quickly cool, shelling in water.

4. The best way is to put the peeled eggs in the cold juice and soak them in the refrigerator for one night.

Tips:

It's better to cut with a thread than with a knife. If you cut with a knife, the yolk will stick to the surface of the knife, so it's best to use thread to deal with this kind of semi liquid egg.

The eggs should be washed and boiled, and they must be at room temperature, otherwise they will crack easily.

The yolk of the egg is partial, which may cause one side of the yolk to be too cooked, while the other side of the protein is not cooked. When cooking, stir the yolk, and in the rapid rotation, the yolk will turn to the middle, so that the texture of the soft hearted egg will be better.

After all, it's not a well cooked egg, so we still have to worry about the hygiene. The choice of eggs is more important. It's better to choose organic eggs or native eggs from relatives in the countryside. There's also ice water for soaking, preferably cold boiled water or pure water.