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煮卵｜【田舎そば川原】料理・漬物さんのレシピ書き起こし

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[Countryside Soba Kawahara] Cooking / Pickles

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Ingredients

卵 : 10個
salt : Appropriate amount
酢 : 大さじ1
（A）水 : 500cc
（A）醤油 : 大さじ3
（A）だしの素 : 小さじ2
（A）砂糖 : 大さじ3

Time required

20minutes

Procedure

1) Boil the eggs 00:13
Boil water in a pan, add salt, vinegar, and eggs and boil for 7 to 10 minutes.
After boiling, put it in ice water and lightly crack the shell.
2) Make sauce 02:20
Put (A) in a pan and heat it. When it boils, turn off the heat.
3) Finish 03:05
Peel the egg shell, put it in 2, and heat it again to bring it to a boil.
Just before boiling, turn off the heat to remove the rough heat and cool it in the refrigerator to complete.

Point

・ If you add salt and vinegar when boiling eggs, the shell will be easier to peel off.
・ When boiling eggs, it is recommended to boil them over medium heat.
・ Can be stored in a storage container for about 10 days in the refrigerator.
・ If you like, it is recommended to add spicy seasonings.
・ Before adding eggs to the sauce, soak them in water again to remove the remaining shells.