A big thank you to Jenny Wang of I Forgot It’s Wednesday Supperclub for this recipe. If you’re in San Francisco and haven’t had her food, you must check them out! Here’s what she has to say about this awesome recipe–just in time for Chinese New Year!
My very favorite part of sous vide is its ability to reimagine classics. Take the humble Chinese Marbled Egg as an example: it is an inexpensive yet filling snack. Seen as more of a staple than a delight, you rarely see moms jockeying over whose marbled egg deserves first place. But dig a little deeper, and you find that the marbled egg is actually quite a culinary feat! A great marbled egg needs perfectly hard-boiled eggs, a fantastic marinade and enough patience for the marbling effect to truly set in. Because of its overlooked nature, many crimes have been committed against the marbled egg: green, overcooked egg yolks; bland yet overly salty soy marinades; too little time spent “marbling” and the worst – being eaten cold! So I felt imperative to cast a new light on the marbled egg and, aided by Nomiku, here is a deliciously fragrant, warm, ooey-gooey 63°C Chinese Marbled Egg.
Yields: 4 eggs
Cook time: 1 hour sous vide, soaking for at least 36 hours
1 Cup Soy Sauce
3 Cups Water
¼ Cup Earl Grey Tea Leaves
¼ Cup Dark Brown Sugar
1 Tablespoon Mirin
4 Large Eggs
Set up Nomiku and turn temperature to 63°C (145.4°F).
Combine soy sauce, water, earl grey tea, sugar and mirin in small stockpot.
Bring to a light simmer, then cover and let steep for 4 minutes.
Remove cover, whisk together to ensure sugar is dissolved, strain.
Chill in ice water or refrigerator until completely cool.
Bring a large pot of heavily salted water to a rolling boil.
Add eggs and boil for 4 minutes and shock immediately in ice water, leave eggs in ice water for 20 minutes.
Place eggs in Nomiku water bath and cook for 1 hour.
Shock immediately in ice water for another 20 min.
Once eggs are cool, remove from water and crack very gently all over with the back of a spoon.
Pour in container with enough marinade to cover and let sit in fridge for a minimum 36 hours, maximum 48 hours.