In a pot deep enough to cover eggs with at least 1 - 2 cm of water, bring water to a rolling boil.
Gently lower eggs into the boiling water and set timer for 7 minutes as soon as the first egg is in the water.
When the timer goes off, remove pot from the stove and under the kitchen tap quickly cool down the eggs. Exchanging the water as needed.
You can either peel, cut in half and enjoy on your ramen, salad or even a sandwich. Or you can do a quick flavouring of the eggs.
Tea eggs are cracked and left to steep for a few days in a mixture of black tea, cinnamon sticks, star anise and Sichuan peppercorns.
I enjoy a quicker method to flavour the eggs. With still got eggs cooked how you like, let cool down in a mixture of water soy sauce, green onion, ginger, sesame seeds, a hint of sesame oil. Either leave over night or just until cooked down and also sprinkle the marinade over the ramen.
Generally, I don't think far enough ahead to do anything other then make the soft boiled eggs and eat them right away.
Enjoy!
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