Six and half minutes eggs

smoked egg with caviarsmoked eggs

Hello November! This new month clearly marked the start of my favourite two months of the year. November + December = Holidays, parties, family gathering, romance, Christmas, presents, snow(?). Lucky you, if you are on the other side of the hemisphere. Singapore is on the constant 33 degree celsius on the thermostat. Mom just sent me a text to say that she’s traveling to Canada to visit my cousins and she asked if I wanted to tag along. I was trilled with her offer. Travelling with mom for more obvious reason, the perks of free accommodation and perhaps a few fancy meals (She’s one person that eats well). While I longed to see the Niagara Falls again and eat pancakes with Canadian maple syrup. I not sure if I should go because we are about the sign the lease this week. So it will be super doper busy setting up the restaurant with the usual super-tight-practically-impossible timeline. Finger and toes all crossed! Oh yes! That’s why I had not blog often enough.


November Things:

molten eggs

Smoked Soy Sauce Eggs

-adapted from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond

Soy Sauce Marinate
1 cup soy sauce
1 cup sake
1 cup mirin
1 cup water
2-3 clove garlic
1 knob ginger, crushed slightly with side of knife
3 star anise
4 clove
1/2 teaspoonful black peppercorns

Add add the ingredients to a saucepan and bring to boil over high heat. Simmer for 10 mins for the aromatics to work. Remove from heat and allow to cool to room temperature.

Six and Half Minute Eggs
8 eggs (room temperature)
water and large pot

Tools: push pin or Egg Piercer Clever & More. You’ll need this or else you will have crater-looking eggs.

Fill large pot with water and bring to rumbling boil.

In the meantime, prick a small whole with a push pin or egg pricker at the bottom (rounder side) of the egg. Careful not to break the shell anywhere else.

Reduce the boiling water to a gentle simmer. Carefully lower the eggs the water. Quickly set your timer to 6 minutes 30 seconds. No more no less. To keep the yolk in the middle, spin the eggs with a chopstick for the first 2 minutes.

When time is up, remove the eggs and run them in cool tap water to prevent further cooking. Leave aside until they are at room temperature (very important to follow). When the eggs are cooled, peel them. The shells should come off quite easily.

Marinate in the soy sauce marinate overnight or for at least 8 eggs. Remember to turn the eggs half way to get even colour.

You are done here. They keep well in the fridge for a week. The marinate can be saved and freeze for next use. You can now slice the egg into half and serve on noodles or as appetisers. Use a thread to slice the egg for clean edges.

Fancy Smoked Eggs
Smoking gun
Jasmine tea leaves (I’ve used the content in the tea bag)

Ok, I fancy. you can get your PolyScience The Smoking Gun Handheld Smoker With Classic Smokehouse Assortment via amazon or locally at Sia Huat here.

Follow the smoking gun instructions, but instead place jasmine tea leave to the smoking chamber and smoke the eggs. Slice half as direction above and place a dollop of caviar on the molten yolk.

Perfect hors d’oeuvre for your parties.

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