ニラ玉（豚こま肉のニラ玉）｜ちゃらりんこクックさんのレシピ書き起こし
Chara Rinko Time required : 15minutes
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White ball | Recipes transcribed by cooking researcher Ryuji's Buzz Recipe
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Ingredients
- Egg (L size) : Four
- (A) It's white : 50cc
- (A) Water : 70cc
Time required
20minutes
Procedure
-
1)
Get ready
00:46
Boil water in a pot.
Place the eggs immediately after taking them out of the refrigerator on a net ladle and expose the surface to running water. -
2)
boil
01:35
Gently submerge the eggs together with the net ladle in boiling water.
Reduce the heat to medium heat and boil for about 6 minutes and 30 seconds.
Crack the bottom of the egg and peel it while running it under running water. -
3)
Pickle in pickled sauce
03:49
Put 2 eggs in a storage bag, add (A), remove the air from the bag, and seal.
Let it sit in the refrigerator for a day.
Point
・ Eggs freshly taken out of the refrigerator have a soft-boiled egg yolk due to the temperature difference between the hot water and the contents.
・ By exposing the surface of the egg to running water and getting it wet, the egg will not crack easily.
・ In summer, it is recommended to soak in ice water after boiling.
-By peeling the shell while running it under running water, water pressure is applied and it can be peeled cleanly.
・ The pickling time is not included in the required time.
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