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.
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!ReplyDelete
wow, i have never try contacting any famous people. for a busy person like him i think one month to reply you is fair enough :DDelete
Impressive and I'm giving 5 LIKES!!!!!ReplyDelete
I'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.Delete
Super gorgeous! So tempted to make it this minute.ReplyDelete
hi Yen, your kids will love it!Delete
My family love this too, especially on the ramen , yum!ReplyDelete
yes, Sonia. usually we will add one of this lava egg in ramen. so nice!Delete
Gotta try this!!! Looks delicious!!! Never tried this before!ReplyDelete
mr. amd mrs P, remember to prepare the sauce first!Delete
Your lava eggs looks perfect! Thanks for the step by step tips, will try it sometime.ReplyDelete
I am going to give this a try too! They look too tempting not to make them!ReplyDelete
Does the sauce include the water like you did with soya chicken?ReplyDelete
Hi 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!Delete
I 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.