I make this Ajitsuke Tamago or Lava egg a day after I cooked my soya sauce chicken as there is a lot of leftover sauce after all chicken is gone. To make 溏心蛋 lava egg is easy if you know your egg well :D Haha ... Rule number one, leave the egg at room temperature. Rule number two, have a good control on the timing. That's it!
In Masa's cookbook he has this dish but name it as 煮玉子 ahh...don't ask me why because this dish is more famous to be called 溏心蛋 or Ajitsuke Tamago. Recently Jessie of Jessie-Cooking Moments posted her beautiful lava egg, this really encourage me to try out this dish.
I'm using the steps from Masa Cookbook but using the marinated sauce from my soya sauce chicken.
Method:
1. Boil water in a saucepan (water must be able to cover the egg), when the water is boiled. Lower down the egg slowly to the pot, boiled the egg for 5 mins, then remove it from heat. Let the egg sit inside the hot water for another 3 mins.
2. Pour out the hot water, wash the egg with cold running water.
3. Then is time to peel off the egg shell. Now, you don't want ugly torn egg at this stage, right? So what you need to do is... gently tap the egg shell against the kitchen worktop, while you are gently tapping the egg, roll the egg on the worktop as well. (be gentle as you can feel the egg yolk is wobbly inside!)
4. Then you will get what you see like in the photo, hairline crack, be sure that the bottom of the egg shell is cracked.
5. First, peel the egg shell from the bottom, slowly peel the shell upward. Then...da, da, the egg will come out smooth and round ^_^
6. Use a spoon, slowly lower the egg into a zipper lock filled with the sauce. Store in fridge.
7. After a day, you will get the beautiful Lava Egg!
I've visited Masa's website b4 & he really took time to answer the visitor's question included mine, though I had to wait for a month to get the answer, hahaha! I love your lava egg, can't resist the perfectly cooked egg yolk!
ReplyDeletewow, i have never try contacting any famous people. for a busy person like him i think one month to reply you is fair enough :D
DeleteImpressive and I'm giving 5 LIKES!!!!!
ReplyDeleteI'm going to try this too :)
Thanks Ann! the egg was boiled without covering the pot and you may want to try one egg first to have a good control on the timing need.
DeleteSuper gorgeous! So tempted to make it this minute.
ReplyDeletehi Yen, your kids will love it!
Delete这个很特别，好像没有吃过，下次我试试看。
ReplyDelete这是吃ramen时会加的蛋 :)
DeleteSo purrrrrfect
ReplyDeletethanks!
Delete我很喜欢这样的溏心蛋，第一次在日本吃的时候，太喜欢，每天吃，差点吃到胆固醇飙升，哈哈哈。。
ReplyDeleteCass, 不可每天吃啦!!
DeleteMy family love this too, especially on the ramen , yum!
ReplyDeleteyes, Sonia. usually we will add one of this lava egg in ramen. so nice!
DeleteGotta try this!!! Looks delicious!!! Never tried this before!
ReplyDeletemr. amd mrs P, remember to prepare the sauce first!
Delete这溏心蛋看了让人心动，呵呵呵～
ReplyDelete这样的蛋黄老公和孩子都很喜欢，先把食谱带回家，谢谢你的分享
Your lava eggs looks perfect! Thanks for the step by step tips, will try it sometime.
ReplyDeleteI am going to give this a try too! They look too tempting not to make them!
ReplyDeleteDoes the sauce include the water like you did with soya chicken?
ReplyDeleteHi Angie, if you are not cooking the chicken, i suggest you use about 400ml water to cook the soya sauce. use about 100ml for light and dark soy sauce respectively for that quantity of water. let the sauce cool down completely before you place the egg in it. with zipper lock plastic bag it should hold up to 6 eggs. my soya sauce is thick so i marinated the egg for one day, if not you may need to marinated the egg for two days. Looking forward to see your beautiful result!
DeleteHi Tze,
ReplyDeleteI saw this Lava egg in Jessie's blog and now in yours. Oh! Both of you cook it so well. I am tempted to try this out.
mui