6 min egg
6 x 2-week old 60g egg at room temperature
Punch hole in round end for easier peel
Salted water in rolling boil, lower eggs, do not lower heat
5min 45s for liquid yolk to 6min for fudgy yolk
Place in ice bath to cool completely
Tap with spoon and peel shell
200ml Water
200ml Shoyu
100ml Mirin
100ml Sake
1 tbsp liquid shio koji.
Marinate 6 to 24 hours
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