How to make a professional boiled egg ｜ Ripe 10 minutes, soft-boiled 7 minutes 

Forty years of making boiled eggs, the traditional boiled egg recipe is released. Estimated boiling time for soft-boiled and soft-boiled eggs & how to easily peel eggs & how to distinguish soft-boiled and soft-boiled eggs is a must-see!
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▼ Material
Eggs: 10
Water: 500cc
Sugar: 3 tablespoons
Soy sauce: 180cc
Dashi no Moto: 2 teaspoons
▼ How to make
1. 1. Add salt and vinegar to plenty of boiling water.
2. Boil on medium heat for 7 to 10 minutes (10 minutes for ripeness, 7 minutes for soft-boiled egg).
3. 3. Immediately cool the boiled egg with ice water (running water)
4. Making sauce: Add 180cc of soy sauce, 3 tablespoons of sugar, and an appropriate amount of seasoning to 500cc of water.
5. Turn off the heat when it boils
6. Remove the eggs from the water and peel the shells
7. Put the peeled egg in water again and take it out (remove the fine shell)
8. Stew in sauce and stop before boiling
9. After it has cooled completely, put it in a tapper and lay it in the refrigerator to complete it.
▼ Point
Easy to peel by adding salt and vinegar
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#Boiled egg
#How to make boiled eggs
#How to make boiled eggs