March 22, 2012

Poached Eggs/ポーチドエッグ

Inspired by Kiki's poached egg, I decided to make poached eggs, but in my own way.

First, put four eggs in a bowl, and add hot water (probably > 90C) from the thermos bottle to cover the eggs.
Wait for 3 min.

In a pot, put 400 ml water, 1 tsp instant dashi, 20 ml soy sauce, and 20 ml mirin (dashi, soysauce, and mirin ratio of 20:1:1), and bring to a boil. Turn the heat to low.
Break one egg in a small container, and put it in the pot. Repeat the step for three other eggs.
鍋に、水400 ml、出汁の素小さじ1、しょう油20 ml、みりん20 ml(出汁、しょう油、みりんの割合は20:1:1)を入れ、沸騰させます。弱火にします。
Turn off the heat in 4 min.
I scooped one egg and transferred to a bowl.
The yolk was still runny. (I had it before supper.)
I left the pot to cool. The yolk set, but was still soft.


Fräulein Trude said...

Another interesting method and the eggs are looking pretty perfect.

muskratbyte said...

I was just noticing that as well Fraulein.... I'll have to try this method; I often pouch an egg in the broth when I make ramen noodles, this keeps the egg together nicely.

Hiroyuki said...

Kiki and muskratbyte:

I think that preheating the eggs before putting them in boiling water is optional, and I think it's a good idea to take the eggs out of the fridge well in advance so that they reach the room temperature.

I think I prefer hanjuku ajitsuke tamago, like the ones I described here:

Sissi said...

I didn't know you have a special poached eggs version in Japan! It sounds delicious. The method is very unusual too. I must try it one day when I feel brave because as much as I love poached eggs they are often tricky to prepare (I suppose I lack patience and discipline).

Hiroyuki said...

Sissi: Note that this is my original recipe. I searched extensively for good recipes for poached eggs that do not rely on vinegar or vortexes, and I have come up with this recipe.

Anonymous said...

Hiroyuki, your poached eggs look really delicious. How do you eat the egg - plain, over rice? Can you eat the egg in the broth with soba or udon?

Hiroyuki said...

Anonymous: I had mine as an appetizer for sake, while my wife and children had theirs as a side dish.

With soba or udon? Yes, of course, but in that case, I would just break eggs and add them in the hot soba or udon broth to make poarched eggs.