Lava Eggs: Ni Tamago

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I’ve always loved eating eggs. In my free time in the past, I’ve done some research on different ways (easy ones, of course) to cook them. I stumbled on this recipe from Wokkingmum, and she explains how to cook the egg in two parts: Part 1, Part 2.

Here is my own explanation of both parts of the cooking process after trying out both recipes.

First of all, you want to boil the eggs before marinating them.

  1. Bring a pot of water to a low boil, gentle bubbling.
  2. Use a spoon to lay the eggs in the pot of water gently, to prevent any cracks in the eggs.
  3. If you are using refrigerated eggs, leave them in the pot for 15 minutes, uncovered. For room temperature eggs, just leave them in for 9 minutes, uncovered.
  4. Remove eggs and place them immediately into a bowl of ice water to stop the cooking process.
  5. Peel off the shells of the eggs gently.

*edit: I found that using room temperature eggs (small ones) at a low boil, you would need at least 9 minutes to make the whites firm enough for easy peeling.

*notes:

  • Adding a pinch of salt to your water helps make the peeling easier.
  • Swirl the eggs around while they are cooking in the pot, so that the yolk does not descend to the bottom and get cooked too quickly.

Next, we move on to the marinade.

Marinade for 2 Lava eggs:
5 tablespoon Light Soy Sauce
3 tablespoon Water
3 tablespoon Mirin
2 tablespoon Brown Sugar
1 teaspoon Superior Dark Soy Sauce

*edit: I realised that the original recipe made my eggs too salty, and has since increased 1 table spoon of mirin and 1 tablespoon of brown sugar for each table spoon of light soy sauce. I also added about half a cup of water to my mixture.

How to do it:

  1. Combine all ingredients in a pot and bring to a simmer.
  2. Once sugar has melted, let the marinade cool completely.
  3. Place 2 lava eggs in a zip-loc bag and carefully pour the marinade into it.
  4. Carefully squeeze all the air in the zip-loc bag out (ie, no air pockets) so the eggs will be completely in marinade.
  5. Marinate for at least 3 hours or overnight.
  6. To serve, drain eggs from marinade and cut into half.
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