AdSense

Wednesday, August 18, 2010

Nitamago aka Lava Egg Part 2

In my last post on Lava Egg aka Nitamago, I mentioned that I'll be sharing how I 'colour' my lava eggs.

This is very much like the Chinese braised egg 蓾蛋 except you don't cook the eggs in the marinade cos you want to retain the runny egg yolk and not to harden it. You just keep the egg in the marinade and let the marinade slowly do its work.

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:
  1. Combine all ingredients in a pot and bring to a simmer.
  2. Once sugar has melted, let the marinade cool completely.
  3. Place 2 lava eggs in a zip-loc bag and carefully pour the marinade into it.
  4. Carefully squeeze all the air in the zip-loc bag out (ie, no air pockets) so the eggs will be completely in marinade.
  5. Marinate for at least 3 hours or overnight.
  6. 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.
  • I paired it with Shoyu based Ramen.

17 comments:

  1. Thanks for posting how to make these! These will definitely be something to try. Simple to make, just one step above a hard-boiled egg!

    ReplyDelete
  2. Thanks for sharing this great receipe...these eggs are my girl favourite. It will in my try list.

    Emily :)

    ReplyDelete
  3. Pauline & Emily, Hope you both will enjoy it. :)

    ReplyDelete
  4. i always want to make these eggs thanks wokkingmum for sharing your eggs look fabulous

    ReplyDelete
  5. The eggs look gorgeous!! I love medium-cooked eggs...

    ReplyDelete
  6. Hi...thks for the recipe ....i have tried cooking it yesterday n my family love it....now we dun have to go to jap restaurant to satisfy my craving for lava egg ... thk u once again

    ReplyDelete
  7. @Anonymous, Glad you and your family enjoy it. You're are very welcome. :)

    ReplyDelete
  8. hi wokkingmum! i came across your website recently & you are a God sent for me! :) I learnt so many new recipes! pls keep up your good work! & thanks for sharing all the wonderful recipes! wiwi

    ReplyDelete
  9. Anonymous, Thanks for visiting. Hope you will come back for more!

    ReplyDelete
  10. not hann but hann's mummy said...

    Hey Mum, did you try keeping the eggs in the marinade for a day?

    I kept mine >12 hours and they are super salty! but not much "browner". (see picture at http://timhann.blogspot.com/2010/11/eggy-day.html)

    did I do something wrong?

    ReplyDelete
  11. Hann's Mummy, No, I didn't keep my eggs for a day, just for 3 hours. Perhaps it got to do with the soy sauce you use. Try using a superior light/dark soy sauce as those wont be as salty. Alternative, cut down on the light soy sauce. Hope this helps.

    ReplyDelete
  12. not hann but hann's mummy said...

    Thanx for the reply!

    will try cutting down and dont keep for so long 1st cos we still have lots of those sauces and I don't usually cook at all so no chance to use them! haha.

    ReplyDelete
  13. Hello wokkingmum,
    can mirin be substituted by chinese cooking wine aka hua diao jiu?

    thanks!

    ReplyDelete
  14. Hi, abit of confuses here, are u using raw egg to marinade or ??

    Pls advise

    Thank :)

    ReplyDelete
  15. Hi, so sorrie just saw the making of lava 1

    :)

    ReplyDelete