Today I wanted to do an update with explanation on how I get my egg yolks without that green sulphuric ring. A few people have asked me for TIPs and I will blog it here so I do not have to explain so many times. I will just direct them here. If you want my recipe for this dish then here is the link – Lu Rou Fan (滷肉饭)
I boiled my 7 minutes eggs last night, cool them in the fridge with cold water and while watching MasterChef UK I sat and peeled them very carefully and slowly. Then I gently placed them into my pot to soak overnight for the taste and colour.
The next morning I removed the eggs, then I skimmed most of the congealed oil from the pot and heat up to do the final seasoning adjusting and adding in my cornflour slurry to thicken the sauce and to give them that extra shine. Then I turned off the heat and add the eggs back in to warm up. Daughter had a plateful before she went to work this morning. Early shift today but she is happy for a serving at 6:30 am!
Please note the timing of your eggs also depends on the thickness of the shells. Not all egg shells are laid equal! I noticed my eggs this time possesses harder shells so I bring water to boiling, add in eggs for 7 minutes. Then I quickly poured away the hot water and drenched them with cold water to quickly cool them down. I did a few rinse of cold water. Keep in the fridge or outside your garden like mine if it 5 degree Celsius! Gently crack the eggs all over and peeled with inner kung-fu strength.
