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Japanese style poached eggs , simple food But detailed tips How to make scrambled eggs in Japanese style?

Popular recipes, delicious dishes for today, presents the Japanese egg menu, called Japanese poached eggs. The secret to the deliciousness of this menu is quality ingredients. Food preparation and flavoring techniques Japanese poached eggs have unique characteristics that are unique, namely the smoothness of the egg texture, softness and crunchy texture in a spoon when scooping. succulent with broth

Japanese poached egg recipe. Egg menu. Stew menu. Ingredients and cooking steps are easy to understand. Suitable for cooking lovers

Ingredients for Japanese Steamed Eggs

  • 2 eggs
  • Dried fish broth (dashi) 266 g (broth mixed with eggs, ratio of 1 egg per 135 g of water)
  • 5 g of sake
  • 2 g Japanese soy sauce
  • 2 grams of salt
  • 1 shiitake mushroom, soaked in water and cut into strips
  • 2 shrimp
  • 1 tbsp minced pork
  • Spring onion leaves 1 teaspoon ufabet

How to make Japanese poached eggs

  1. Beat the eggs so that the yolk and white are smooth.
  2. Then season by adding broth, sake, soy sauce, salt, and beat the eggs to combine the ingredients.
  3. Use a colander to filter the eggs. Put a cup for steaming.
  4. Put the minced pork and shiitake mushrooms into the bowl where the eggs will be steamed.
  5. before being steamed Spoon all the bubbles out. and bring the floy to cover the mouth of the steaming cup completely To control the temperature evenly during steaming and not let the water evaporate.
  6. Set a steamer to boil the water. Open the steamer lid, bring a cup of poached eggs to steam and reduce the heat to medium, steam for 7 minutes, turn off the heat.
  7. Let the steamer rest for another 5 minutes, then take it out to garnish. With spring onions and boiled shrimp That’s it, the poached egg can be served .

Tips for making Japanese poached eggs

  • The ratio of dried fish broth (dashi) to eggs is 1 egg per 135 g of dried fish broth. If the water is low, the poached egg will not bounce. dry, not juicy But if there is a lot of water, the poached egg meat will be liquid.
  • Straining the eggs through a colander will help the eggs become smooth. Filters out the air from the eggs.
  • Close the mouth of the cup with foil. It will help to control the temperature evenly during steaming and prevent the water from evaporating because if the water in the egg evaporates, the egg will become air holes, not smooth.
  • To steam poached eggs , set a pot of water to boil. When bringing the eggs into the steamer, reduce the heat to medium and steam for only 7 minutes and turn off the steamer. Let it rest for another 5 minutes and you’ll get a soft, delicious egg.

Poached eggs are an easy dish to make. But the trick and doing are quite subtle. It has to be cooked just right for a poached egg that’s just right.