soy sauce eggs

>>9095321
why are the yolks so big

File: scotch eggs.jpg (175KB, 1500x844px) Image search: [Google]

175KB, 1500x844px

>>9095321
just make scotch eggs with raspberry pepper jam

>>9095321
better than normal boiled eggs when preparing ramen

What's the procedure? Do I just dump the boiled egg in soy sauce?

Keep this thread alive, I need to know as well lmao

I haven't heard of dumping them in soy sauce. In Taiwan, they cook them in hot-but-not-boiling tea.

>>9096250
Does that give them a different flavor?

why haven't we been told how to do this yet? :'c
i dont wanna google it

>>9096285
Combine soy sauce (or tamari), sake, mirin and sugar in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 8 minutes. Let cool for 15 minutes. Transfer to a wide-mouthed pint jar. Place eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Remove from heat and let the eggs stand in the hot water for 5 minutes for softer yolks or 6 minutes for firmer yolks. Drain and rinse under cold running water. Peel when cool enough to handle. Add the eggs to the jar; if they aren't fully submerged, add a little more soy sauce (or tamari) to cover. Cover and refrigerate at least 1 hour or up to 3 days.

File: thumbs.gif (346KB, 320x240px) Image search: [Google]

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>>9096299
:>

>>9096299
Ty annon. I will try this recipe. Could you tell us more about the flavor that the egg gets by letting it more time in the sauce? Sometimes more isn't better, there should be an optimal time to consume it

can't get hard yolks tbqhpham

>>9095327
Because when you leave it to soak in soy sauce, the whites lose moisture and shrink, causing the yolks to look bigger by comparison.

>>9096311
same

>>9096157
>>9096215
Do you not know how to use Google?

>>9095321
Yeah they're great but I marinate them in spicy dumpling sauce which is richer and more interesting than just soy sauce.

And protip you don't want to hardboil the egg. The center of the yolk should still be a bit transparent and flow a little when heated by the soup.