How do you like your eggs? Different people like their eggs done differently. I love boiled eggs with yolks in their glorious gooey form.

Here’s the recipe for Ni-Tamago Enjoy!

NI-TAMAGO (LAVA EGGS)

Ingredients:

4 eggs (or any number of eggs you want)
4 tablespoon soy sauce ( I did not follow I estimate with the water level to taste)
4 tablespoon mirin (I replace it with sugar)
12 tablespoon water ( I did not follow I estimate the water level that can cover the egg)

Method:

Mix soy sauce, sugar and water together in a small pot. Bring to boil then remove from heat and set aside to let it cool.
Keep the eggs in the refrigerator until you are ready to cook them.
In a separate pot, add water (enough to cover eggs) and bring to boil. Once the water comes to a rolling boil, take the eggs out of the fridge and gently put them in the pot of boiling water. Boil the eggs for 7 minutes. I use 7 min and the yolk is not so lava so I will suggest you try for 6 min.
Remove pot from heat, drain and transfer the eggs into a pot of ice water. Leave the eggs in the ice water bath for 30 minutes.
Carefully peel the shell of the eggs and leave them to soak in the soy sauce mixture, turning occasionally, for at least 4 hours, or overnight if you can.
Carefully cut the eggs in half and serve with your favorite ramen

Below is the image I have cooked out the Ni-Tamago and the looks of it. I hope you love it and enjoy your try while cooking this easy Ni-Tamago.

There you go my Ni-Tamago ( Egg Lava). So yummy and tenderly soft.

Fans Of Egg Benedict? Here come my recipe......

Eggs Benedict is the ultimate weekend or special occasion brunch. Making eggs benedict requires careful orchestration. You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken Hollandaise sauce, all at about the same time.That said, if you know how to toast an English muffin, know how to cook bacon, and know how to poach eggs, then the only element that is not your standard fare is the Hollandaise sauce, which is actually quite easy if you have a blender.

Quick Blender Hollandaise Recipe

Ingredients

1/2 cup (1 stick) unsalted butter
3 egg yolks
1 tablespoon fresh lemon juice
Salt and freshly ground pepper, to taste

Directions

1. Melt the butter in a small saucepan over low heat. Let bubble for 10 to 15 minutes and then pour through a strainer lined with cheesecloth, discarding the milky solids, or simply pour off the clarified butter, leaving the milky solids in the bottom of the pan.
2. Place the egg yolks and lemon juice in a blender. Blend until the mixture is foamy.
3. With the blender running, gradually add the clarified butter in a thin stream.
4. Season with salt and pepper, and it’s ready! The sauce should be served immediately.

Ingredients

1/2 cup (1 stick) unsalted butter
3 egg yolks
1 tablespoon fresh lemon juice
Salt and freshly ground pepper, to taste

Directions

1. Melt the butter in a small saucepan over low heat. Let bubble for 10 to 15 minutes and then pour through a strainer lined with cheesecloth, discarding the milky solids, or simply pour off the clarified butter, leaving the milky solids in the bottom of the pan.
2. Place the egg yolks and lemon juice in a blender. Blend until the mixture is foamy.
3. With the blender running, gradually add the clarified butter in a thin stream.
4. Season with salt and pepper, and it’s ready! The sauce should be served immediately.

Ingredients

1/2 cup (1 stick) unsalted butter
3 egg yolks
1 tablespoon fresh lemon juice
Salt and freshly ground pepper, to taste

Directions

1. Melt the butter in a small saucepan over low heat. Let bubble for 10 to 15 minutes and then pour through a strainer lined with cheesecloth, discarding the milky solids, or simply pour off the clarified butter, leaving the milky solids in the bottom of the pan.
2. Place the egg yolks and lemon juice in a blender. Blend until the mixture is foamy.
3. With the blender running, gradually add the clarified butter in a thin stream.
4. Season with salt and pepper, and it’s ready! The sauce should be served immediately.

Blender Hollandaise

10 Tbsp unsalted butter
3 egg yolks
1 Tbsp lemon juice
1/2 teaspoon salt

Directions

1. Melt the butter in a small saucepan over low heat. Let bubble for 10 to 15 minutes and then pour through a strainer lined with cheesecloth, discarding the milky solids, or simply pour off the clarified butter, leaving the milky solids in the bottom of the pan.
2. Place the egg yolks and lemon juice in a blender. Blend until the mixture is foamy.
3. With the blender running, gradually add the clarified butter in a thin stream.
4. Season with salt and pepper, and it’s ready! The sauce should be served immediately.

Ingredients

1/2 cup (1 stick) unsalted butter
3 egg yolks
1 tablespoon fresh lemon juice
Salt and freshly ground pepper, to taste

Directions

1. Melt the butter in a small saucepan over low heat. Let bubble for 10 to 15 minutes and then pour through a strainer lined with cheesecloth, discarding the milky solids, or simply pour off the clarified butter, leaving the milky solids in the bottom of the pan.
2. Place the egg yolks and lemon juice in a blender. Blend until the mixture is foamy.
3. With the blender running, gradually add the clarified butter in a thin stream.
4. Season with salt and pepper, and it’s ready! The sauce should be served immediately.

Ingredients

1/2 cup (1 stick) unsalted butter
3 egg yolks
1 tablespoon fresh lemon juice
Salt and freshly ground pepper, to taste

Directions

1. Melt the butter in a small saucepan over low heat. Let bubble for 10 to 15 minutes and then pour through a strainer lined with cheesecloth, discarding the milky solids, or simply pour off the clarified butter, leaving the milky solids in the bottom of the pan.
2. Place the egg yolks and lemon juice in a blender. Blend until the mixture is foamy.
3. With the blender running, gradually add the clarified butter in a thin stream.
4. Season with salt and pepper, and it’s ready! The sauce should be served immediately.

Ingredients

1/2 cup (1 stick) unsalted butter
3 egg yolks
1 tablespoon fresh lemon juice
Salt and freshly ground pepper, to taste

Directions

1. Melt the butter in a small saucepan over low heat. Let bubble for 10 to 15 minutes and then pour through a strainer lined with cheesecloth, discarding the milky solids, or simply pour off the clarified butter, leaving the milky solids in the bottom of the pan.
2. Place the egg yolks and lemon juice in a blender. Blend until the mixture is foamy.
3. With the blender running, gradually add the clarified butter in a thin stream.
4. Season with salt and pepper, and it’s ready! The sauce should be served immediately.

Eggs Benedict Recipe

Ingredients

4 pieces of bacon or 4 pieces of honey ham
2 tablespoons chopped parsley, for garnish
4 eggs
2 teaspoons white or rice vinegar
2 English muffins or wholewheat bread
Butter

Method

1. Start with the honey ham. Heat a large skillet on medium low heat. Add the honey ham or the slices of bacon. Slowly fry, turning occasionally, until the honey ham is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes). Remove the honey ham from the pan, set on a paper towel to absorb the excess fat.

2 While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.

3 Poach the eggs. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon. Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.

Method

1 First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily. We use seasoned rice vinegar.

2 Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the eggwhites closer to their yolks. This will help the egg whites hold together.

3 Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.
4 Lift eggs out of pan with a slotted spoon.

Look at my Egg Benedict I have made. Cool right.

4 As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.

Get ready your serving plate you can match with some salad and even Hash Brown with it for a lovely breakfast for your love ones to enjoy it.

5 To assemble the eggs benedict, butter one side of an English muffin. Top with two slices of bacon or 1 slice of honey ham. You can trim the bacon to fit the muffin if you’d like. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.

Look at my egg benedict the yolk is glazing done so nicely and is so yummy a thumb up for it! Try for yourself and I believe you will love it too just like me I love it so much.

I hope you guys love my recipe and enjoy your cooking as I love to cook for my love ones to try it and guess what they love it so much. I just love to share all my recipe to everyone and I also love to read others recipe and try it for myself.