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Egg cooking tips

• Break eggs just before using. Eggs lose their freshness rapidly.
• Break eggs on a flat surface, the shell stays together in larger pieces. Breaking eggs on the edge of bowls causes small pieces of shell to fall in.
• Mix eggs without foaming. Straining eggs enhances texture and flavor. Always remove any foam that appears.
• Cover with cloth under the lid when steaming eggs. This prevents water dripping on the surface.
  Use a strong fire for the first 1-2 minutes, reduce flame until done. To check if steamed eggs are finished, insert tip of chopstick. If clear liquid is in the hole the eggs are done.
  Be sure not to overcook. Eggs become spongy, lose flavor and texture if over cooked.
• Allow eggs to warm to room tempurature before boiling. Eggs used directly from the refrigerator crack when boiled.
• Boil eggs from cold water. To keep yolks in the center, roll eggs with chopsticks until water comes to a boil.
  Soft boiled eggs take 5-6 minutes. Hard boiled eggs take twice the time.
• Overcooking discolors yolk covering. Yolks solidfy without boiling if put in a pot of hot water for a long time. Whites remain half soft unless boiled. Hot Springs eggs (onsen tamago) are made this way.

Onsen tamago
Chawan mushi
Rolled flavored eggs