Egg:
My egg is also BRAND NEW. It uses a technique called equilibrium brining, which treats the brine as the general flavor you want your brined item to be, not more or less. Though typically used for meat, it works excellently in this application. Through gentle osmosis, the eggs and brine reach equilibrium, where they both have the same salinity and flavoring. This method essentially takes the guess work out of the job in terms of when to pull the eggs, and creates a consistent, edge to edge seasoned egg with no grainy yolks. It’s dead simple, you just need a scale and patience. But these eggs will be perfect anywhere from 2 to 6 days after putting in the brine with no loss in quality.
Ingredients:
Eggs Water Soy Sauce Mirin Steps:
Bring a large pot of water to a boil. Add your eggs from the fridge, cooking for 6 min 30 seconds at a rolling boil. Remove the eggs from the water, immediately shock in ice water and reserve to cool completely, around 15 minutes. Crack, and peel the eggs. In a container you plan on soaking the eggs in, weigh your eggs. Add water to cover completely, and record the total weight of the eggs and water. (So, for instance, if I have 3 cooked and peeled eggs that weigh 150 grams, and i cover them completely with 350 grams of water, i’d have 500 grams total). Add in 10% of this weight in soy sauce and mirin. So, if in the example above, since your eggs and water weighed 500 grams, you’d add in 50 grams soy sauce, and 50 grams mirin. Soak in the fridge for at least 2 days, and reserve in the brine until needed.