How to make a "salt-flavored boiled egg" like a convenience store
This is a method of making boiled eggs that have a salty taste even before they are peeled, as they are sold at convenience stores. If you have the time, you can easily make it at home.
| Raw materials | 4 eggs, 40 g salt, 200 ml water |
| Tool | Pots, ladles, freezer bags, kitchen paper |
| Working hours | 20Minutes |
| 1. | Put 40g of salt in the freezer bag |
| 2. | Add 200 ml of water to dissolve the salt. Close your mouth and keep it in the refrigerator |
| 3. | Make a boiled egg of the desired hardness. Be careful not to crack the shell |
| 4. | After boiling, take it on kitchen paper and dry the surface (do not cool with water). |
| 5. | Put hot boiled eggs in a freezer bag with salt water |
| 6. | Close the mouth of the bag and remove the heat |
| 7. | When the heat is removed, put it in the refrigerator and leave it for 16 hours to 3 days. |
A boiled egg with a rice ball lunch box. It is a supporting role that supplements the protein that tends to be insufficient with rice balls alone. It's also convenient that the shell is wrapped as it is.
Seasoning is difficult. For lunch boxes, I think it's standard to bring salt wrapped in aluminum etc. and add a little bit of it, but it doesn't quite stick to the desired amount. It is surprisingly difficult to adjust the best saltiness, which is insufficient or too much.
By the way, I see salted boiled eggs at convenience stores. I wondered if I could make it at home, but it was surprisingly easy, so I will introduce it.
How to make a salted boiled egg
Quantity: 4 piecesPreparation: Combine 40 g of salt and 200 ml of water in a freezer bag and dissolve the salt. Keep it in the refrigerator.
Make a boiled egg of the desired hardness. Use balls when putting eggs in hot water to prevent cracks in the shell.
Take the boiled eggs on kitchen paper. Evaporate the water on the surface without cooling.
While the boiled egg is hot, put it in a freezer bag with salt water.
When the heat is removed, put it in the refrigerator.
The guideline for raising is as follows.
Slightly salty: about 16 hours well Salted: about 1-2 days Firmly salted: about 2-3 days
Note that if the pickling time is too long, it will become salty. It may take some time depending on the size of the egg and how it is soaked, but it is safe to pull it up within a few days. Also, if the shell has cracks, it will be very salty, so exclude it.
When eating, just peel the shell like a normal boiled egg. There is no change in appearance, but if you eat it, you will find that it is salty. Not only lunch boxes, but also salads, hors d'oeuvres, snacks to fill your stomach, etc. are recommended for your convenience!
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