Seasoned Eggs
Wednesday July 20, 2005
"I have had those "seasoned" hard boiled eggs in ramen and udon, and would like to know how to make them. They are brownish in color, so I assume they're soaked AT LEAST in shoyu. Does anyone have any idea what else goes into the marinade (sauce?) for them?" Suggestions?
Comments
I would also like an experts direction, but what I have been told, and tried works well.
3 parts water : 1 part soy sauce: 1 part Mirin. Bring to a slight boil then remove and set aside to cool.
Then boil water and try to create half boiled eggs. This is the hard part, it seems to work out best if you leave the eggs in the boiling water for about 5 minutes, then remove and dip in cold water.
Peel the shells off the eggs then place in the container of the sauce we made. All eggs should be submerged. Then place in the fridge for a day or two (two tastes better) and when you are ready to eat just drop in your ramen or however you want to warm them up.
Thanks for this recipe … I loved these eggs (quail eggs, not pealed, but just crashed a bit to allow the marinade to give the taste). In China where they were served with “high tea”. It did not only look very interesting but was really delicious. Will try to reproduce this taste as suggested here.
Thanks for this recipe … I loved these eggs (quail eggs, not pealed, but just crashed a bit to allow the marinade to give the taste). In China they were served with “high tea”. It did not only look very interesting but was really delicious. Will try to reproduce this taste as suggested here.