Lava Eggs

Lava eggs, or originally known as ajitsuke tamago, are eggs with a liquid of soft yolks. I've seen and read about many bloggers making it with success. So I decided to try it yesterday and share them with my family members. I've always like these eggs when I have my noodles in Japanese restaurants. I wondered how they made the eggs to be so wonderfully soft with a almost liquid egg yolk. Now I know.

Fortunately for the clear instructions provided by Evan, I was able to replicate the eggs successfully! My family members like them too!

Recipe for Lava Eggs, adapted from Bossacafez.

Ingredients:
5 Room temperature eggs (weighs 53g with shell)

For the marinade:
1/3 cup Light Soya sauce
1 cup Water
1 slice Ginger
1 tbsp Light brown sugar

Method:

1. In a pot of water, bring to a simmer.
2. With a spoon, add in the eggs one a time. Make sure that all the eggs are completely covered.
3. Let the eggs boil for 5mins 45secs.
4. While the eggs are boiling, prepare a bowl of ice cold water.
5. For the marinade, mix all of them together in another bowl.
6. Then turn off the heat and and remove them quickly.
7. Put the eggs in a bowl of ice cold water to stop the cooking.
8. Leave them in the cold water for about 6 mins.
9. Remove the eggs, peel off the shell. Be careful in peeling as the eggs are very soft.
10. Place them in the bowl of the sauce, or transfer them to a ziploc bag (a sandwich ziploc bag fits fine.)
11. Let them sit in the marinade for at least 3 hours. You may leave it at room temperature. 

Note:

• For this size of eggs, if you want it more liquid remove them after 5mins 30secs. For more cooked yolks, leave it in the boiling water for 6mins.

• According to Evan, do not soak the eggs in the marinade for too long as the whites will turn rubbery.