I have my first taste of Ni Tamago at a Sushi Buffet in Singapore, and oddly enough the BEST tasting food on the buffet table is their Ni Tamago, which at that time I didn't know the name of the dish. I am so impress, when I came back to USA, I tried to surf for the actual name of this particular dish, and lucky me found it, and with the recipe as well from chubbyhubby.net. Initially, I thought this must be a very difficult dish to prepare but then it is actually very easy and very minimal 'ingredients' is needed!!
Ok let start cooking; Cold eggs from the fridge, gently place them in boiling water. Some people poke a hole on top of the egg using a needle to prevent the eggs from cracking but I am too lazy! You just have to do it gently, I wasn't gentle enough with one of them and it crack! Stupid egg, hahaha~
Start timing for 7 minutes, I prefer a runny center so I do it for 6 minutes and I started to collect the egg out!
Dump it into COLD ICE water! Chubbyhubby's recipe call for Malted Vinegar added into the ice-water to soften the eggshell for easy peeling which I omit because I can peel egg just fine the way they are!
For the marinate
1 cup light soy sauce,
2 tablespoons dark soy sauce,
1 cup water,
1/2 cup brown sugar,
10 ginger slices ( I omit this)
Bring to boil and then cool it off
I don't think I cool the eggs for 3-5hours but then once my marinate cool off I start peeling the eggs and just dump everything into the marinate!!
Last step seeping it for a few hours, and now waiting for Dinner time!
I didn't reheat the egg and just had Cold Ni Tamago!! Hubby commented the eggs can be cook a while more, but I love it the way they are. Oh egg yolks with plain white rice, Heavenly yummmilicious ...
I guess you can do as many eggs as you like but...
'Beware of the CALORIES'!!