Onsen Eggs

It is interesting how runny egg yokes always have that 'wow' factor. So, onsen eggs certainly deserve a post of its own. 

Ingredients:
- 5 fresh eggs
- 3 tablespoons of Japanese light soya sauce
- 3 tablespoons of mirin
- 8 tablespoons of water

Procedures:
1) Boil a pot of water. When the water is boiling, add 5 fresh eggs and cook for 7 minutes.
2) Transfer the eggs to a cold water bath to stop the cooking.
3) In a ziplock bag, add light soya sauce, mirin and water.
4) Peel the shells of the eggs and soak the eggs in seasoning for 2-3 hours. Serve with ramen.

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