“Hot spring” egg 温泉蛋

“Hot spring” egg 温泉蛋

Look at this picture! Does this egg look familiar? Yes, usually you will get this egg when you order a Ramen from a Japanese Restaurant.

  

You will need 4 eggs (up to you)

1 deep pot

Salt (1 table spoon)

Another deep pot filled with tap water

Method:

Place your egg (either room temperature or from the fridge) into a deep pot. Fill the pot with tap water until over the egg. Add in a table spoon of salt. By adding salt will stop the egg white from flowing out should the egg shell crack.

Place the pot over low heat . When the water beings to bubble, turn the fire into medium and cook the eggs for another 4 mins.

Once times up, remove the egg immediately from the hot water and place them in the other deep pot that is filled with tap water. This will stop the egg from continue cooking.

When the egg is cold, shell the egg and cut it into half and you will get the above!

If you prefer to have 卤蛋, then you will need to pre-boil some rock sugar, black sauce, star Anise and cinnamon stick and if you like, a green tea bag.  Let it cool before you place the egg into over night in the sauce. By doing this you will achieve a卤蛋 with not a hard boil yolk the Japanese style.