Shio Yudetamago (Japanese Salted Boiled Eggs with Shells)
Shio Yudetamago is a popular Japanese dish that is sure to change your perception of boiled eggs. By seasoning the eggs while still in their shells, you can enjoy their uniquely mild and salty flavor.
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Servings: 4
Ingredients
- 4 eggs
- 1 cup water
- 2.8 oz salt
Instructions
- Put water and salt in a ziplock bag and mix until the salt is dissolved (it is okay if it doesn't dissolve completely). Place the ziplock bag in the refrigerator and let it chill for about an hour.
- Fill a large pot with plenty of water and bring it to a boil. Once boiling, reduce the heat to medium and carefully lower the eggs, which should be taken directly from the refrigerator, one at a time using a slotted spoon or ladle. Let them cook for 8 minutes or for your preferred duration.
- Take the ziplock bag out of the refrigerator. Once the eggs are cooked, remove them from the pot and place them in the ziplock bag while they are still warm. After the eggs have cooled, return the ziplock bag to the refrigerator and let it sit for 12-18 hours.
Notes
- This recipe calls for boiling eggs for 8 minutes to achieve a soft-boiled consistency, but you can adjust the boiling time according to your preference.
- You can store it in the refrigerator for up to 3 days with the shell still on, after removing it from the ziplock bag. If it is hard-boiled, it can be kept for up to 6 days.
Nutrition
Calories: 85kcal
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