This is a dish that is popular in Japan and is sure to change your perception of boiled eggs. Shio Yudetamago, an egg seasoned while still in its shell, offers a mildly salty taste. Only those who have tried it will truly understand the unique flavor, so give it a shot at least once.
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What is Shio Yudetamago?
Shio Yudetamago is a popular boiled egg in Japan that is seasoned with salt while still in its shell. Shio means salt, and Yudetamago refers to a boiled egg. Instead of sprinkling salt onto the boiled egg, this dish involves seasoning the egg within its shell through osmotic pressure, resulting in a mildly salted boiled egg.
Similar to Nitamago, it can also be used as a ramen egg. No special ingredients are needed to make it. You should definitely give it a try; it's a dish that is sure to surprise and impress you.
How is it possible to season with the shell still on the eggs?
Perhaps some readers might think that adding salt to the water used for boiling eggs won't result in eggs with a salty taste. Indeed, that's correct; no matter how much salt is added to the water, the eggs won't become salty. To infuse a salty flavor into the eggs within their shells, it's necessary to let them soak in a salty solution for a long time after boiling.
Saturated brine is used to infuse the flavor. The eggshells contain thousands of microscopic pores, and by soaking the boiled eggs in saturated brine, osmotic pressure allows the saltiness to penetrate through those pores and infuse the eggs with flavor.
While this might sound like a complex scientific experiment, the actual cooking process is straightforward and doesn't require any special ingredients, so you can rest assured.
Difference by boiling time of eggs
Similar to regular boiled eggs, shio yudetamago can be adjusted to your preferred yolk consistency by varying the boiling time. The following shows the changes in the consistency of the eggs at different times when they are freshly taken out of the refrigerator and boiled over medium heat in plenty of water. Use it as a reference to achieve the desired state.
5 mins: The egg white begins to set.
6 mins: The outer part of the yolk is slightly solidified, but still flows out when cut.
7 mins: The egg becomes soft-boiled. The yolk is slightly firm and flows out less. The white is set but still tender.
8 mins: The egg remains soft-boiled. The center of the yolk is runny, but it hardly flows out when cut.
9 mins: The yolk is less runny but still moist.
10 mins: The outer part of the yolk is hard-boiled, but the center is still moist.
11 mins: The yolk is quite set.
12 mins: The egg is mostly hard-boiled. The yolk is almost fully cooked.
However, keep in mind that shio yudetamago doesn't involve cooling the eggs in cold water after boiling, so there's a possibility that the eggs might cook a bit more than the specified time conditions.
Ingredients
- 4 eggs
- 1 cup (250ml) water
- 2.8 oz. (80g) salt
Step-by-step instructions
🕒 Total 13 hrs 20 mins
Step 1
Put water and salt in a ziplock bag and mix until the salt is dissolved (it's okay if it doesn't dissolve completely). Place the ziplock bag in the refrigerator and chill for about an hour.
Step 2
Fill a large pot with plenty of water and bring it to a boil. Once it reaches a boil, reduce the heat to medium and carefully add the eggs, which should be fresh from the refrigerator, one at a time using a ladle. Boil them for 8 minutes or for your preferred duration.
Step 3
Take the ziplock bag out of the refrigerator. Once the eggs are boiled, remove them from the pot and place them in the ziplock bag while they're still warm. Squeeze out any air and seal the bag. After the eggs have cooled down, return the ziplock bag to the refrigerator and let it sit for 12-18 hours.
To Store
You can store it in the refrigerator for up to 3 days. However, if it is hard-boiled, you can store it for up to 6 days.
Tips on how to make
- Soak the eggs in saturated brine while they are still warm. This will help infuse them with a salty flavor.
- Make sure not to soak the eggs in saturated brine for more than 24 hours. Allowing them to sit for a longer period will cause the eggs to develop an overly intense flavor.
Recipe Card
Shio Yudetamago (Salted Boiled Eggs with Shells)
Ingredients
- 4 eggs
- 1 cup (250ml) water
- 2.8 oz. (80g) salt
Instructions
- Put water and salt in a ziplock bag and mix until the salt is dissolved (it's okay if it doesn't dissolve completely). Place the ziplock bag in the refrigerator and chill for about an hour.
- Fill a large pot with plenty of water and bring it to a boil. Once it reaches a boil, reduce the heat to medium and carefully add the eggs, which should be fresh from the refrigerator, one at a time using a ladle. Boil them for 8 minutes or for your preferred duration.
- Take the ziplock bag out of the refrigerator. Once the eggs are boiled, remove them from the pot and place them in the ziplock bag while they're still warm. Squeeze out any air and seal the bag. After the eggs have cooled down, return the ziplock bag to the refrigerator and let it sit for 12-18 hours.
Notes
- You can store it in the refrigerator for up to 3 days. However, if it is hard-boiled, you can store it for up to 6 days.
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