Shiokoji salted rice malt (1 tsp per egg)
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.
Place eggs in a Ziploc bag, and add shiokoji.
- 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.