Text 20828, 66 rader
Skriven 2007-09-30 17:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Sneetches
=================
-=> Quoting Michael Loo to Barbara Mcnay <=-

 ML> Sneetches, some of whom had bellies with stars
 
I lead such a sheltered life I had to look that up. Nice story. I
must see if Neekha has come across it yet.

Random recipe:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Ramen Stall Hard Boiled Quail's Eggs
Categories: Japanese, Eggs
  Servings: 1 batch

           eggs
           malt vinegar
           ice
      1 c  light soy sauce
      2 TB dark soy sauce
      1 c  water
    1/2 c  brown sugar
     10    ginger slices

It's an egg whose white is set but whose yolk is soft, squishy and
runny. It's also subtly flavoured, having been steeped in a
salty-sweet stock for several hours. Ramen fans out there might
recognize this kind of egg, which from the outside looks and feels
like your average hard-boiled soy sauce or tea egg, but when bitten
into yields a soft and deliciously oozy yolk.

To prepare these, your eggs should be cold, i.e. used directly from
the refrigerator. Boil some water. Gently place the eggs in the
boiling water, lowering the heat just a tad so that the water is
bubbling but not so strong that the eggs are kicking around inside
your pot. If you're using quail eggs, boil for 3 minutes. If you're
using chicken eggs, boil them for 6-8 minutes depending on the size
of the eggs. I used medium-sized eggs and boiled them for 7 minutes,
which yielded a soft, squishy yolk. If you want a really runny yolk,
go for 6.

Prepare a malted vinegar ice bath (simply malted vinegar + lots of
ice). Transfer the eggs directly from the boiling water into the ice
bath. Make sure they're completely covered. Leave them in the ice
bath for between 3-4 hours. Take them out and carefully peel the
shells off the eggs. Then place the eggs into whatever liquid you
want to steep them in. If you want to make a typical soy sauce egg
marinade for example, you can combine 1 cup light soy sauce, 2
tablespoons dark soy sauce, 1 cup water, 1/2 cup brown sugar, and 10
ginger slices (bring to a boil and then cool). Leave the eggs in the
liquid for at least 3-5 hours. You can store the eggs and the liquid
in the fridge. But when eating, bring the eggs back to room
temperature.

From: The Chubby Hubby Blog
 
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Cheers

YK Jim


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