Seasoned Egg

Ingredients

• Eggs
• Soy sauce
• Mirin

Method

1. Get a pot of water boiling. More water means less temperature drop when adding the eggs.
2. Set your timer for 6 minutes and 45 seconds.
3. Add eggs to water and start timer. For the first minute or so keep the eggs moving gently to keep the yolk centered in the egg while the white firms up.
4. Prepare the ice-water - about 30% to 50% ice by volume.
5. When the timer is up, immediately transfer the eggs to the ice-water. Keep them moving for the first minute or so to keep them in the coldest water.
6. Allow eggs to cool for at least 10 minutes
7. Peel by cracking all over, and peeling using the back of a spoon to go between cracked shell and the white.

Marinating

There are two methods, depending on how fast you want them, and how long they need to keep.

For use in the same day:
Put egg in a container and mostly cover with soy and mirin (2:1). Lay a folded piece of kitchen paper over the top to cover the floating part of the egg and allow it to marinate by capillary action of the paper.

For use 2 days ahead, equilibrium brining method:
Set your marinating container on a scale and zero it out, add the eggs and cover with water, note the weight and add BY WEIGHT 5% mirin and 5% soy sauce. For instance, if your eggs and water combined weigh 200 grams you'd add 10 grams of mirin and 10 grams of soy for a total weight of 220 grams. add a knob of ginger and some scallion ends and chuck in the fridge for a day or two, they'll be good for about a week.

Because there's only so much salt and sugar in the brine it prevents the egg from becoming rubbery, as can happen when things over marinate.