Marinated Soft Boiled Egg 溏心蛋

🧂 Ingredients

• 8 Large eggs
• 125 ml Light soy sauce
• 500 ml Water
• 40 g Rock sugar
• 2 Star anise
• 1 Small cinnamon stick
• 2 Bay leaves
• 2 slices Ginger

  (optional)

Instructions

• 1 In a pot, add 125ml light soy sauce, 500ml water, 40g rock sugar, 2 star anise,
  1 small cinnamon stick, 2 bay leaves and 2 slices of ginger (optional). Heat on
  medium heat until the mixture comes to a boil. Cook on low for 30 minutes so
  that the liquid absorbs the aroma of the spices. Let cool
• 2 In another pot, fill with water enough to submerse the eggs completely (do not
  put the eggs in yet). Bring water to a boil Adding the egg when the water boils
  is how you can peel the shell off the egg without ripping off parts of the white
• 3 Using eggs directly out of the fridge, carefully put the eggs into the boiling
  water Using a ladle or wire strainer will help
• 4 Set timer for 7 minutes If you want the egg yolk completely runny, use 6 ½
  minutes; for a more solid egg yolk, cook for 7 ½ minutes
• 5 Roll the eggs around the pot gently for 2 minutes so that the yolk is in the
  middle of the egg
• 6 Once 7 minutes are up, remove the eggs and submerse in running cold water for 1
  minute to stop the cooking process
• 7 Once the eggs have cooled, peel the eggs and rinse off traces of the shell, if
  any
• 8 Place the eggs into a container for marinating
• 9 Pour the marinade through a strainer onto the eggs and discard the spices The
  eggs will float to the top and if you don’t rotate it after an hour, you’ll get
  a white area that wasn’t submersed in the marinade. This will also happen if the
  eggs are touching each other. You can prevent this by rotating the eggs hourly
  if you plan on consuming them in 3 hours. Rotate them daily if you plan on
  eating them in 2 or 3 days.
• 10 When ready to serve, slice with a sharp knife to get a clean cut but you can
  always wipe the egg yolk off the egg white with a kitchen towel
• 11 Serve

Nutrition Info