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漬け卵｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

ゆで卵 : 1個
(A)醤油 : 小さじ1
(A)みりん : 小さじ1
かつお節 : 適量

Time required

15minutes

Procedure

1) ゆで卵を作る 01:12
沸騰したお湯に卵を静かに入れる。
蓋をして好みのたさに茹でる。
茹で上がったら水に入れて粗熱を取る。
2) 絡める 03:19
ゆで卵を半分に切ってボウルに入れる。
(A)を加えて茹で卵の黄身にかけながら味を染み込ませる。
かつお節を加えて茹で卵に絡めて完成。

Point

・Boil eggs to your preferred doneness. For soft-boiled eggs, boil for 7-8 minutes, and for hard-boiled eggs, boil for 9-10 minutes.
- It is easier to measure the time when boiling eggs, and there is less chance of failure, if you boil them after the water has come to a boil rather than starting them in cold water.
- If you cut a boiled egg in half and mix it with the sauce, the flavor will penetrate quickly and you can make pickled eggs without having to soak them.
- It's delicious served on warm rice, on tofu, or mixed with raw vegetables to make a salad.
-You can also add seasonings such as ginger or green onions to the marinade, or add curry powder to make variations.