溏心滷蛋 Spiced Corned Half Boiled Eggs

溏心滷蛋

材料

蛋（室溫）⋯⋯ 6-8 隻

滷汁

醬油 ⋯⋯⋯⋯⋯ 100 ml
味醂 ⋯⋯⋯⋯⋯ 100 ml
水 ⋯⋯⋯⋯⋯⋯ 200 ml
原糖 ⋯⋯⋯⋯⋯ 30 g
八角 ⋯⋯⋯⋯⋯ 1 粒
花椒粒 ⋯⋯⋯⋯ 2 g

做法

1. 將蛋從雪櫃取出置於室溫約1-2小時；
2. 先煮滷汁，將所有材料混合並煮滾後放涼備用；
3. 裝一鍋水，水滾後慢慢將室溫蛋放入鍋中，煮6分30秒；
4. 先預備一大碗冰開水，蛋煮好後立刻放入冰水降溫，待蛋放涼後剝殼（在水中比較容易剝殼）;
5. 剝好殼的蛋放入已放涼的滷汁中，浸至少一晚，完成～

Tips:

・選蛋要小心，最好選購註明可生食的日本蛋。 
・記得要等滷汁完全放涼後才放蛋進去，因為熱滷水會令蛋繼續加而沒有了溏心……
・將蛋放入滷汁時，蛋會浮起，浮起一面會接觸不到滷汁，可放一張廚房紙鋪面，那滷汁就可以滲透全隻蛋～

Spiced Corned Half Boiled Eggs

Ingredients

Eggs 6-8 pc

Soy sauce Brine

Soy sauce  100 ml
Mirin  100 ml
Water  200 ml
Raw Sugar  30 g
Star anise 1 pc
Sichuan pepper  2 g

Method

1. Put the eggs in room temperature for 1-2 hrs.
2. Make the Soy sauce brine, Put all ingredients and boil in a pot. Cool it down.
3. In the other pot of boil water. Put rhe eggs Boil it for 6.5 mins
4. Prepare a big bowl of ice water. When the eggs are ready. Put it in. Then peel the shell.
5. Put the eggs into the brine. Marinate for at least 1 night. Done~

Tips:

・Is better to buy Japanese eggs which alowed to eat in raw.
・Make sure to let the Brine completely cool down. Otherwise it will make the eggs continue cooking.
・When marinate eggs. It will float on top. And part of the eggs can not cover the Brine You can put peace of kitchen paper or baking paper. To let the egg fully cover with the Brine.