Thread replies: 38
Thread images: 19
Thread images: 19
>eggs two ways
This first idea came from some anon a few weeks ago in some random thread.
Boil and peel some eggs. Mix miso paste with honey/maple syrup.
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>>8414602
Spread the miso mixture out on plastic wrap and place your eggs in the middle.
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>>8414605
Wrap them up so that the miso marinade is completely covering the eggs.
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>>8414609
4-5 days later put some rice on, mix up some dashi, mirin, and soy sauce, bring some fresh eggs to room temperature. When your rice cooker switches to the “keep warm” setting, wrap your fresh eggs in paper towels and place on top of the rice.
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>>8414610
Remove your miso eggs from the refrigerator and wipe off the excess marinade. The sugar/salt will have drawn out some of the moisture, making the egg harder than normal.
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>>8414614
The marinade penetrated pretty much all the way to the yolk.
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>>8414615
Serve over rice with furikake.
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>>8414620
The taste is exactly what you’d expect: egg, miso, honey – which is a really good combination.
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>>8414602
#justweebthings
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>>8414624
After sitting for an hour on the keep warm setting, crack your egg into your now chilled soy-dashi broth. The white is just barely set, and has a silken texture.
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>>8414630
Cut in half, the yolk is actually harder than the white. This is one of the most bizarre eggs I’ve ever cooked; the egg yolk, despite being really creamy, is somehow more cooked than the white. It sounds like you’re supposed to swallow the egg whole like an oyster (it’s actually really similar in texture), but I decided to cut it in half to show the inside.
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>>8414637
Forgot to mention that these are supposed to emulate Japanese hot spring eggs using a rice cooker.
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>>8414627
I also made hachiya persimmon bread, anon. It'll be okay.
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>>8414615
Nice yolks
10/11 would think about eating if I was hungry.
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>>8415517
>if I was hungry
They were better than your normal hard boiled eggs. Next time I'll try adding some acidity and maybe some chili peppers for heat.
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>>8415504
Then I made some licorice caramel with flake salt.
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>>8414760
its easier to just dump some boiling water on eggs then let em sit for min
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>>8416339
That would just be a coddled egg, which is what you would have when you make a traditional table side Caesar salad. It isn't at all the same thing.
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>>8416396
tht ones barely cooked i had num lock off suposed to be 20 min
everytime i have egg at onsen teh yolk isnt set either
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>>8416423
That looks more like what I would have expected from those kind of eggs - closer to sous vide.
I'm guessing the rice cooker eggs were different because of the dry heat.
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>>8416331
Caramel released from paper without sticking.
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>>8417782
Overcooked the sugar a bit so it was difficult to cut into nice little squares.
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>>8415677
Why would I eat if I wasn't hungry fatty?
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>>8417949
Eggs cooked without added extra fat are a negative calorie food.
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>>8417940
They were more like hard candies rather than caramels, but still really good. Black strap molasses flavor, good anise flavor, plenty of flaky sea salt.
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>>8418042
The fuck? A single large egg is 70-80 calories
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>>8418468
It's negative calories, though. Your body burns more calories processing the egg than is actually in the egg itself.
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Decided to make another batch of licorice caramels with leftover ingredients. Didn't overcook the sugar this time. Extra chewy.
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>>8418597
that's bullshit and you're an idiot for believing it
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>>8419314
In an egg, it's bullshit.
In vegetables it's closer to the truth.
A large celery stalk has 10 fucking calories in it.
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Great OC Thread OP!
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I just whisk a couple eggs in a bowl and microwave it until its a puffy omelet type ball
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>>8414624
I would personally just go for the good old tea egg
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>>8419654
huh?
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>>8419621
>good old tea egg
I'll give those a try and post results next time I make a thread.
Any suggested recipes/tips?
Thread posts: 38
Thread images: 19
Thread images: 19