Shoyu Eggs 2

The judgment day, after soaking my shoyu eggs overnight. Exterior has that brown appetizing color, inside still too cooked. !@#$% First bite, the sauce is too saltish. On the other hand, i am more relieved as they do not have weird soya sauce taste just because i can’t find Kikkoman and replace it with 李锦记. The yolks are still not in the centre.

IMG_7489

Looks nice?

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The egg really absorb in all the sauce. See the color gradation in the cross section.

IMG_7491We decided to throw away the yolks.

Some improvements to make:

  • Maybe buy those ang-mo’s white shell large eggs, i believe the yolks will be nicer.
  • Need to re-gauge the cooking time. Probably set it before the water boils.
  • Shoyu sauce must be less saltish.

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