COOK - 漬け半熟卵 Japanese-Style Marinated Soft-boiled Egg

食日本拉麵，除了湯底，麵質和叉燒外，很多人毫不猶疑地便會加錢叫的便是那隻有味半熟蛋了！只是一隻普通的蛋，為何要加十幾蚊？去街市買，這個價錢可買一打，不是一隻。
可是要做到完美的有味半熟蛋，確實很多功夫，十幾蚊也算物有所值。

漬け半熟卵

雞蛋 4隻
大滾水一煲
冰水一大碗

醃蛋調味料
味醂 5湯匙
醬油 5湯匙
砂糖 1湯匙
水 160ml

1. 將蛋放至室溫溫度
2. 大煲內將水煮滾，小心放入蛋，煮6分鐘
3. 拿出蛋放入冰水內放至變涼
4. 此時將醃蛋調味料混合煮熱直至砂糖溶化，放涼備用
5. 小心將已變涼的雞蛋除殼
6. 將醃蛋調味料放入一容器內，(最好較高身，放入蛋後能完全蓋過蛋表面)。放入雞蛋醃約30分鐘取出，便成了漬け半熟卵。

切開一半看看成唔成功?!

Japanese-Style Marinated Soft-boiled Egg

4 Eggs

Marinade:
5 tbsp Mirin
5 tbsp Soy Sauce
1 tbsp Sugar
Water 160ml


1. Allow the eggs to come to room temperature
2. Boil a big pot of water, carefully place the eggs in it and cook for 6 minutes
3. Take out the eggs and soak in ice water until they become cold
4. Mix the ingredients of the marinade and cook until dissolved. Set aside and let cool
5. Carefully peel off the shells off the eggs
6. Put the marinade in a deep container and place the eggs inside (making sure that the marinade covers all the eggs. Let sit and marinate for 30 minutes, then take the eggs out, cut in halves and there, your running egg yolk marinated soft-boiled eggs are ready! Can be served alone or with ramen.