- 3 tablespoon soy sauce
- 3 tablespoon dark soy sauce
- 3 tablespoon mirin
- 1 teaspoon brown sugar
- Ice and water
Using a small bowl (enough to fit the eggs nicely) pour in the necessary ingredients: 3tbs soy sauce, 3tbs dark soy sauce, 3tbs mirin and 1tsp of brown sugar. give it a mix till the sugar dissolves fully
Start off by filling up water to the level whereby it covers the egg. After the water starts to boil, lower the temperature to 130°C if you’re using induction cooker.. or low heat. let the egg cook for 6mins-6.5mins
Remove the egg right after 6-6.5mins of boiling and place them into a bowl filled with ice and water to let it cool down for roughly 3mins
Peel off the egg shell gently and give it a light squeeze making sure it’s still really soft
Place the egg into the mixture making sure the mixture covers the egg fully. for me i use a plastic bag so that i can make sure the egg is fully submerged in the mixture.
Place the submerged egg into the refrigerator for 24hrs and it’s ready to Serve!
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