Marinated Runny Yolk Boiled Egg

Marinated Runny Yolk Boiled Egg

A boiled egg with a runny yolk is known as a'marinated egg'. The yolk is the soft part of the egg, which is best for preparing an omelet. In order to make this dish, you will need a hard boiled or deep-fried eggs. The first step in this process is cracking the shell gently. The yolks should be soft, so you must start from the fat end of the egg. In addition, the fat end usually has an air bubble which separates the white from the shell. The next step is to rinse the shell off and allow the marinade to do its job.

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Course: Appetizer, Side Dishes

Cuisine: Japanese

Diet: Low Calorie

Keyword: boiled egg

CookingStyle: Boiling, Slow cooking

Prep Time: 15

Cook Time: 10

Total Time: 2 25

Servings: serves

Calories: 53kcal

Author: James Anderson

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Equipment

Ingredients

2 large eggs
2 tablespoons vinegar Ice water
Water for boiling

For marinade

6 tablespoons dark soy sauce
1 teaspoon sugar
2 tablespoons Chinese cooking wine

Instructions

Place the eggs in a bowl of warm water to avoid cracking due to the sudden temperature change when they are placed in boiling water.
Boil enough water in a small pot or saucepan to cover the eggs.
Add the vinegar to the boiling water.
Using a pin, puncture the base (the wider end) of the egg to further prevent cracking due to pressure while boiling.
Use a large spoon to gently place the eggs in the boiling water.
Simmer for 7 ½ minutes, or just 7 minutes for medium-sized eggs. The timing is crucial for getting the right texture of whites and yolks.
Immediately transfer the cooked eggs to the ice water. The eggs should cool down so the contents will separate from the shell and stay intact when shelled.
When the eggs have cooled, tap them all over to break the shell (do not peel them yet).
Combine the marinade ingredients and pour them in a container just the right size to keep the eggs in a single layer, while submerged as much as possible. Top up with water to submerge fully.
Cover with plastic wrap and marinate, refrigerated, for 2 hours to overnight.
Slice each egg in half and carefully remove it from the shell.
Sprinkle the yolks with a little bit of the marinade mixture, and serve.

Video

Notes

This recipe calls for soft-boiled eggs. If you're making this for a luncheon, you'll want to make them a day ahead of time. A few hours will do, but it's better to marinate the eggs overnight before serving. The flavors will permeate the egg and make the yolks creamier. You can marinate the eggs overnight if you prefer.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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