tag:blogger.com,1999:blog-1094628865833667729.post7274980473191280843..comments2024-01-31T03:01:46.048-08:00Comments on Recipes for Tom: Shiokoji tamago / hard-boiled eggs marinated in salted rice maltnecohttp://www.blogger.com/profile/07889139160253798929noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1094628865833667729.post-77909094882769415872017-03-31T18:09:44.030-07:002017-03-31T18:09:44.030-07:00Hi Polly,
Thank you for sharing the interesting in...Hi Polly,<br />Thank you for sharing the interesting information! The yolk crumbles for topping (mimosa salad?) sounds great.necohttps://www.blogger.com/profile/07889139160253798929noreply@blogger.comtag:blogger.com,1999:blog-1094628865833667729.post-7234385018491793542017-03-29T22:19:11.853-07:002017-03-29T22:19:11.853-07:00Hi neco. Thank you for the recipe, I recently trie...Hi neco. Thank you for the recipe, I recently tried this and found the results very interesting. <br /><br />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. <br /><br />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.<br /><br />Cheers,<br />Polly<br />LillyPillyhttps://www.blogger.com/profile/01741482834180777567noreply@blogger.com