<Ingredients>
Shiokoji salted rice malt (1 tsp per egg)
<Directions>
1.
Hard-boil eggs.
Swirl eggs around in pot until water starts to bubble (this is to center egg yolk, if it matters), reduce heat to medium low, and boil for 10-12 minutes.
2.
Place eggs in a Ziploc bag, and add shiokoji.
<Notes>
- Eggs become somewhat creamy from Day 8. If used before then, add 1/2-1 tsp olive oil to recreate the creamy combination of egg and mayonnaise in recipes. Shiokoji eggs taste quite rich, and unlike mayonnaise (especially Japanese mayonnaise) they do not leave any lingering sticky taste in your mouth.
- Makes great egg salad sandwiches without mayonnaise.
2 comments:
Hi neco. Thank you for the recipe, I recently tried this and found the results very interesting.
After 8 days the texture of the whites was very soft, so I tried blending just the whites with a stick blender. The paste wasn't perfectly smooth, so I added a little oil and tried to blend further. The egg whites were so thick, it nearly stopped the blades! I added more oil and again tried to continue blending and again, the oil incorporated completely, producing a perfectly emulsified egg white mayonnaise. I have no idea how much oil could be incorporated before the emulsification would break, but the 4 whites ate about 3/4 of a cup before I stopped.
Thinned with vinegar and some lemon juice and seasoned with horseradish, this shiokoji egg white 'mayonnaise' made a delicious dressing for potato salad. The yolks were quite crumbly, so I tried to fold them in, but they simply dissolved into the 'mayonnaise', so next time I'll leave the yolk crumbles as a garnish on top.
Cheers,
Polly
Hi Polly,
Thank you for sharing the interesting information! The yolk crumbles for topping (mimosa salad?) sounds great.
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