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味付け卵(半熟味付け卵)|フリーランス料理人の簡単レシピさんのレシピ書き起こし

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材料

  • egg : Six
  • (A)酒 : 大さじ6(90ml)
  • (A)みりん : 大さじ6(90ml)
  • (A)醤油 : 大さじ6(90ml)
  • (A)砂糖 : 大さじ1
  • (A)すりおろしにんにく : 小さじ2

所要時間

15分

手順

  1. 1) make pickled sauce 00:11

    Put (A) in a pot and mix well.
    Bring to a boil to evaporate the alcohol and cool.

  2. 2) 半熟卵を作る 00:50

    鍋に多めのお湯(分量外)を沸騰させ、冷蔵庫から出してすぐの卵を入れる。
    時々かき混ぜながら7分茹でる。
    茹で上がったら、氷水に入れて冷やす。
    卵の殻を剥き、表面の水分を拭き取る。

  3. 3) 漬ける 02:03

    Put 1 and 2 in a zip bag and soak in the refrigerator for 3 hours to complete.

Point

・You can omit the grated garlic if you like.
・When you put the egg into the hot water, use a ladle to prevent it from cracking.
・By cooling the soft-boiled egg in ice water, it prevents overheating and makes it easier to peel off the shell.
・Do not soak in the sauce for more than half a day, as it will become too salty.
・The preservation period is about 2 to 3 days in the refrigerator.
・The required time does not include the time to soak in the refrigerator.

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