Foolproof Creamy Boiled Eggs

Name: Foolproof Creamy Boiled Eggs
Yield: 4 servings
Cuisine: American
Ingredients: 2 to 4 Eggs (size M, 58-64 g each); 3 tbsp ・Soy sauce with dashi (or 3x concentrate mentsuyu noodle sauce); 90 ml ・Water; 1 tbsp ・Tianmianjiang (Chinese sweet bean paste)

cookpad.japan @cookpad_jp

The fresher the egg, the harder it is to peel. There's a little gadget called "Egg Chef" that lifts up and makes a hole in the shell easily. You can also make the hole in the shell with a thumb tack. Opening the hole makes it easy for anyone to peel the eggs cleanly! These eggs are started in hot water, look very nice and are richly flavored.

By making a small hole in the shell, you will have boiled eggs that can be shelled very cleanly. When making the hole, press in enough that you don't feel any more resistance! An egg shell is about .7 mm thick. The fresher the egg, the smaller the air pocket, so if you go too deep some of the egg whites may come out. For 2 to 4 eggs. Recipe by kebeibiko

cookpad.japan @cookpad_jp

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Ingredients

4 servings

2to 4 Eggs (size M, 58-64 g each)
The marinade:
3 tbsp・Soy sauce with dashi (or 3x concentrate mentsuyu noodle sauce)
90 ml・Water
1 tbsp・Tianmianjiang (Chinese sweet bean paste)

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Steps

1

Make the hole: Cradle the egg in one hand. Press a thumb tack into the rounded, less pointy end of the egg to open a hole in the shell.
2

Tip: Press the tip of the thumb tack into the shell and twist it in as if you were twisting a screwdriver. Twist until the hole is made and you're all ready to go.
3

Boil the eggs: Put the eggs from Step 1 straight out of the refrigerator (after opening the hole) and into the boiling water. Keep the water boiling over low heat, and boil using a timer for 8 minutes.
4

Put the boiled eggs from Step 3 under cold running water, then leave in a bowl full of cold water until cooled. They will keep cooking if there is some residual heat, so when the water in the bowl gets warm change it. Peel the eggs once they are cool.
5

To make the marinated eggs: Before you start boiling the eggs, put the marinade ingredients in a small pan and bring to a boil over medium heat. Leave to cool. Or, put the pan in a bowl of ice water to cool it down quickly.
6

Put the peeled eggs and cooled marinade in a plastic bag so that the eggs will be completely immersed in the sauce. Eliminate the air from the bag and close it up.
7

Put the eggs in the refrigerator and leave them to marinate for 6 hours to half a day. The photo here shows eggs that have been marinated for 6 hours. They are already well flavored. Make them in the evening for breakfast or for putting into bentos the next day.
8

Boiling times: In boiling water over low heat - 6 minutes for runny, creamy yolks; 8 minutes for soft-set yolks; 11 minutes for hard boiled.
9

For reference: This is an "Egg Chef", a gadget that opens a hole in an egg shell. The needle is 2 mm long. An average egg shell is .7mm thick.
10

The eggs in this photo weigh about 63 g. They have been marinated for 17 hours. The ones on the top were boiled for 6 minutes, and the yolks are still pretty creamy. The ones on the bottom were boiled for 8 minutes and are soft-set. The latter ones are good for putting into bentos.
11

To slice the eggs in half, use about 30 cm of no. 30 sewing thread. Wrap the thread around the egg as shown and pull both ends to cut the egg.