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味付け卵｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし

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Shinpei Kurihara "Feast Channel"

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Ingredients

卵 : 6個
(A)醤油 : 100㏄
(A)みりん : 大さじ2
(A)酒 : 大さじ1
(A)砂糖 : 大さじ1と1/2
かつおぶし : 8g
ハム : 10g
マヨネーズ : 小さじ1
green onion : 適量

Time required

15minutes

Procedure

1) 茹で卵をつくる 01:35
Add water (not listed) to a pot and bring to a boil.
Add the eggs to the pot and boil for 7 minutes.
Prepare ice water and add boiled eggs.
2) 漬け汁をつくる 03:05
鍋に(A)を入れ中火にかける。
沸騰したらかつお節を加え1分程弱火で煮る。
漬け汁をざるでこす。
漬け汁を氷水で冷やす。
3) 卵に味付けする 04:40
1の卵を氷水から出し殻をむく。
保存袋に殻をむいた卵と2の漬け汁を入れ一晩漬ける。
4) 盛り付ける 07:14
Slightly cut the top and bottom of 3 eggs and cut them in half.
Remove the yolk and put it in a bowl.
Add the chopped ham and mayonnaise to a bowl and mix.
Place the egg with the yolk removed and top with finely chopped green onions to complete.

Point

Use eggs that have just been taken out of the refrigerator and use completely boiled water.
・Use a ladle to avoid cracking the eggshell when placing the eggs in boiling water and cold water.
・Make sure the eggs are well chilled before removing the shells.
・When closing the storage bag, remove the air and place it so that the storage bag stands upright.
・When putting eggs in a storage bag, wipe off the water on the eggs before putting them in.
・Appropriate amount of grated daikon radish and ponzu sauce are delicious when placed on the seasoned egg.
・Appropriate amount of salmon roe pickled in soy sauce is delicious when put on the seasoned egg.
・The time required does not include the time it takes to marinate the eggs.