How to make "salted boiled eggs" like at a convenience store
|Raw materials||4 eggs, 40g salt, 200ml water|
|Tool||Pots, ladles, freezer bags, kitchen paper|
|1.||Put 40 g of salt in a freezer bag.|
|2.||Add 200 ml water to dissolve salt. Close the mouth and refrigerate.|
|3.||Boil eggs to desired firmness. Be careful not to crack the shell.|
|4.||After boiling, take it on kitchen paper and dry the surface (do not cool it with water)|
|5.||Place boiled eggs, still hot, in a freezer bag filled with salted water.|
|6.||Close the mouth of the bag and remove from heat.|
|7.||Remove from heat and place in refrigerator for 16 hours to 3 days.|
Boiled egg is the best accompaniment to onigiri bento. It plays a supporting role in supplementing the protein that is often lacking in onigiri alone. It is also convenient that the shell can be used as a wrapper.
The difficult part is seasoning. For bento lunches, it is standard practice to bring salt wrapped in aluminum and put a little bit of salt on it, but it is difficult to get the right amount of salt to stick. It is surprisingly difficult to adjust the saltiness to the best level.
Come to think of it, you can find salted boiled eggs in convenience stores. I wondered if it was possible to make them at home... and found out that it was surprisingly easy, so I will introduce them to you.
How to make salted boiled eggs Recipequantity: 4 portions
Preparation: Combine 40 g salt and 200 ml water in a freezer bag and dissolve the salt. Chill in the refrigerator.
Boil eggs to desired firmness. Use a ladle when placing eggs in hot water to avoid cracking the shell.
Put the boiled eggs on kitchen paper. Allow the water on the surface to evaporate without cooling.
While the boiled eggs are still hot, place them in a freezer bag filled with salted water.
Remove from heat and place in the refrigerator.
The following is a guideline for pulling out.
Slightly salty: about 16 hours
Moderately salty: about 1-2 days
Firmly salty: about 2-3 days
Be careful not to soak too long or they will become salty. The time may vary slightly depending on the size of the eggs and how they are soaked, but it is safe to pull them out within 2 to 3 days. Also, exclude those with cracks in the shell, as they will be too salty.
When eating, simply peel the shell as you would a regular boiled egg. There is no change in appearance, but if you eat it, you will know it is salted. I recommend using them not only for lunch, but for making salads, hors d'oeuvres, small snacks, you name it!