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lava egg

13 Aug

http://wokkingmum.blogspot.sg/2010/08/lava-egg.html

60g refrigerated eggs, ie, cold eggs, are used here. Boil a pot of water enough to cover the eggs. Reduce heat so that the water is just bubbling. This is important as you do not want the eggs to ‘jump’ in the process and get cracked. Use a spoon to place the eggs into the bubbling water carefully. Let them cook for 7 minutes, uncovered.

Prepare a bowl of ice water. Remove the eggs immediately and plunge in the ice-cold water. This helps to stop cooking. Remove after a minute and gently tap the shell with a spoon. Carefully remove the shells and cut it open to see the results. Voila! Your $1.50 lava egg! Well, not exactly. You need to season and ‘colour’ it first, which I will share in my next post. 😉

http://wokkingmum.blogspot.sg/2010/08/nitamago-aka-lava-egg-part-2.html
I have only marinated the egg you see here for 3 hours. If you want the brown hue to penetrate more into the egg white, you have to keep the egg in the marinade for at least a day.

Marinade for 2 Lava eggs:
5 tablespoon Light Soy Sauce
3 tablespoon Water
3 tablespoon Mirin
2 tablespoon Brown Sugar
1 teaspoon Superior Dark Soy Sauce

How to do it:
Combine all ingredients in a pot and bring to a simmer.
Once sugar has melted, let the marinade cool completely.
Place 2 lava eggs in a zip-loc bag and carefully pour the marinade into it.
Carefully squeeze all the air in the zip-loc bag out (ie, no air pockets) so the eggs will be completely in marinade.
Marinate for at least 3 hours or overnight.
To serve, drain eggs from marinade and cut into half.

Note:
If you have problem squeezing out the air of the zip-loc bag, just let it be. You just need to shake/turn the eggs occasionally so the eggs will be evenly coated and tinted with the marinade.
If you marinate the eggs overnight in the fridge, bring out of the fridge at least 1/2 hour before serving so it will not be too cold. Unless you don’t mind eating cold eggs.