ハンバーガー（メープルシロップエッグソーセージバーガー）｜MoLaLa Cookさんのレシピ書き起こし
MoLaLa Cook Time required : 50minutes
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Boiled eggs (boiled eggs in soy sauce) | [Inaka Soba Kawahara] Recipe transcription of cooking and pickles
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Ingredients
- egg : 5 pieces
- (A)Water : 500cc
- (A) Sugar : 大さじ1と1/2
- (A) Soy sauce : 90cc
- (A) Japanese style granule soup stock : 小さじ1
Time required
10minutes
Procedure
-
1)
make dashi soup
00:29
Put (A) in a pot and bring to a boil over high heat.
Stop the fire.
Cool to 85 degrees. -
2)
boil eggs
01:34
Crack an egg into hot water (not listed).
Set the eggs aside without touching them. -
3)
Combine the soup stock and boiling water
01:50
Transfer 1 to a container and add the boiled egg water (not listed).
-
4)
浸ける
02:14
2の卵を裏返す。
3分経ったら3に入れる。
残りの卵も同様に作って完成。
Point
- Heat the soup over high heat until it boils.
・Allow the stock to cool naturally while boiling the eggs and bring the temperature to 85 degrees.
・Take into account the residual heat of the stock and avoid overboiling the eggs.
・Be careful about the amount of eggs you boil at one time, and make sure you have enough space in the pot.
・The ratio of dashi stock and boiling liquid (not listed) is 2 parts dashi stock to 1 part boiling liquid (not listed).
・If you want boiled eggs with the yolk visible, do not turn them over.
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