Tortelli (broad bean tortelli) | Recipe transcription from Tomomi Ogura's Italian Professional Training Course
小倉知巳のイタリアンプロ養成講座 Time required : 40minutes
Soft-boiled boiled egg | Transcription of Shiragohan.com channel's recipe
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Ingredients
- egg : Six
- (A) Soy sauce : 4 tbsp
- (A) Water : 3 tbsp
- (A) Mirin : 2 tablespoons
- (A) Sugar : 1 tablespoon
Time required
10minutes
Procedure
-
1)
Boil the eggs
00:15
Immediately after removing the eggs from the refrigerator, put them in boiling water.
Boil for 7 to 8 minutes to your liking. -
2)
Make sauce
00:55
Put (A) in a pan, heat and boil.
While mixing with chopsticks, turn off the heat when the sauce boils and remove the heat. -
3)
Pickle
01:27
Peel the boiled eggs and put them in a storage bag.
Add all the sauce of the boiled egg in 2 and seal it by removing the air.
Let it rest in the refrigerator for 2-3 hours to let the taste blend in. -
4)
Finish
01:58
Take out the boiled egg and cut it in half using a thread.
Point
・ Since it is a boiled egg made with the golden ratio of sauce, it is easy.
・ You can adjust the heating time to make your favorite boiled egg.
・ When the egg is boiled for 7 minutes, the center of the yolk will be thickened.
・ Immediately after boiling the boiled egg, soak it in cold water (ice water in the summer) to prevent the yolk from overheating due to residual heat.
・ The golden ratio of sauce is 4 soy sauce, 3 water, 2 mirin, and 1 sugar.
・ The finished boiled egg will have a clean cross section when thread is used.
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