Description
This is the generally accepted approach for eggs in most Japanese kitchens. It’s simple and doesn’t require a lot of precision. Just be sure to pull the eggs out after 4-6 hours to avoid over-saturating them in the brine.
Ingredients
- 100ml soy sauce
- 100ml mirin
- 100ml water
- 6 eggs
- But really make as much marinade as you need to do as many eggs as you want
Method
- Soft boil your eggs
- I use an egg steamer from Dash. Its $20 and I love it.
- Place peeled eggs in an airtight container, like a hard plastic container or a sealable bag. Pour the above ingredients into the container to cover (you may not need to use all the brine, reduce the amount as necessary)
- Soak, jostling contents every hour or so, for 4-6 hours.
- Remove from brine, reserve in the fridge until needed.