Last week, Astin, a diner left a message in my chat box asking if I could share how to make hard boiled egg but with a soft york.
Some might see this egg served in some Japanese Ramen Restaurant. Some restaurants call this lava egg. It does looks like oozing lava. ;) It's commonly known as ni-tamago anyway.
I know of one restaurant that charges S$1.50 for an egg!! After reading this, you won't be paying even 50cents for it. :P Buy a dozen eggs and make it at home yourself instead.
It's not as difficult as you thought it might be. The important thing to it is timing. Here's what I did.
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. ;)
In the meantime, enjoy your plain S$1.00 lava egg. :)
Was looking for the way to make this kinda eggs. Thank you!
ReplyDeleteAnon, Do check the PART 2 of Lava Egg. :)
ReplyDeletewhen u put ggs in, heat is still on? or turn off heat?
ReplyDeletethanks
@Anonymous, Yes. The heat is still on but no longer boiling. Only gently bubbling.
ReplyDeletei followed all the steps, but i only got a raw egg at the end of the process.
ReplyDeleteis 7 mins too short a cooking time?
should the heat be on to maximum, coz i turned the heat to minimum.
@Anonymous, it shouldn't be raw cos the water is still simmering.
ReplyDeleteCheck these: Was your water boiling before you put in your eggs? Did you have enough boiling water to cover the eggs? Was the water simmering after you put in the egg?
When you reduce the heat, you should still see tiny bubbles at the base of the pot, which means, the water is still boiling except gently (simmering).
If you dont see bubbles when you put in the eggs, maybe you can turn up the heat a little till you see tiny bubbles forming.
If you turn up the heat, the eggs will cook too fast and you might result with a crack egg cos the water is boiling too hard.
7 mins is how long I did to achieve what you see in the photo and that's a 60g egg. The longer you cook the egg, the more 'solid' the yolk will be, ie, no runny yolk.
Hope these clarifies.