- 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. let the water boil and 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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