Soft Boiled Egg (日式溫泉旦)

Recently I have been eaten too much western breaky and ordinary Chinese porridge.so I want to have a change.  Instead of having bring poached/scramble/fried egg, we can have some revolutions with our egg menu. How about some oozing Japanese Soft boiled egg with a bowl of rice and miso soup?

You Need

700G egg x 1
Chopped spring Onion
Korean instant seaweed
Roasted sesame
Japanese Chilli Powder
Sauce (Japanese Cooking wine & Soysauce 1/2 teaspoon each)
White Pepper

Prep Time: 1 Minutes
Cook Time: 4-8 Minutes

1. Option A: Place egg into a pot with cold water, bring to boiling then cook for another 2 minutes.
    Option B: Once water is boiled, turn off fire, place egg in with lid on for 8 minutes.
2. Take it out and place it in ice water for at least 2 minutes, peel off shell.
3. Pour in Sauce, and sprinkle over with spring onion, white pepper, sesame and chilli powder.



最近覺得食西式中式的早餐都食膩了,見過好多日本旅遊節目,好多日本人早上都係一個溫泉旦加上白飯,配多一個味噌湯,咁就攪掂. 既然係咁簡單,不如自己試試都無妨.

 一隻700G的雞蛋.
蔥花
即食紫菜
調味汁(半茶匙昆布醬油, 半茶匙味啉,芝麻油幾滴, 才許白胡椒)
烤芝麻
日本七味粉

1.A:冷入加旦，水煮滾後再煮兩分鍾。 B: 水滾後,加上雞蛋熄火焗8分鐘.
2.盛出浸入冰水後，剝殼。
3. 倒入調味汁.
4.潵上七味粉，白胡椒，芝麻，蔥花，韓式即食紫菜。



不過雞蛋個個都大不同,要煮既時間都有不同. 但大致上都係1分鐘的差別.