Suddenly have a craving for shoyu eggs after Sunday’s ramen. I remembered Ken knows how to prepare them so i ask him for the recipe.
The process is tedious as you may still not be able to keep the yolk perfectly in the centre of the egg to prevent it from overcooking. Anyway, i think my 6 out of 6 eggs are all failure.
Trying to support the eggs so that they are vertically upright instead of lying down.
Looks fine right?
Noooo~ The egg yolk looks cooked and it is on top.
The rest of the likely to fail eggs.
“What are you doing? Anything for me to eat?”
Shoyu sauce: Soya Sauce, rice wine, sugar and some sesame oil. But my soya sauce taste weird… I don’t like.
Soak them overnight in fridge.
Read of another way of cooking the egg. So i tried putting it normally, keep turning the eggs hoping that the white on the side will harden first, shield the yolk inside.
This is the likely to success one. But i forgot to put salt into the water. Now the egg shell has a difficult time to be separated from its flesh.