9 hours ago, eugenep said:Thank you for sharing. The texture of the yolk looks amazing and you set the outside egg white protein without overcooking the yolk. Great technique.
The Chinese horse-ear diagonal cut of the scallion looks good also.
Could I ask how you cooked the eggs? Was it sous vide or boiled in water? I'm guessing it's not SV since the temp to set the egg white is different from the temp required to set the yolk?
Also, the color of the egg looks super interesting. I've seen Chinese tea eggs and salted duck and century year old duck egg.
But for your egg..was it brined or marinated in a flavored solution? Could you describe the technique and how was the taste and texture of the egg?
thank you
The egg was soft boiled ( simmered ), I believe here. about 6 mins. Immediately in and ice bath, cooled and shelled. I have been steaming eggs lately as they release from the shell better to me. But I believe this was boiled.
Simple on the flavoring, I used a Mr Yoshida's Marinade and cooking sauce. Put in a plastic container, so about half way up egg, I turn it every few days and let it cure for about 7-10 dqys. This was about 10 if I remember.
Great flavor for me, the yolk had an incredible texture, very creamy. Let me know if u need anything else
Doc B
