Korean style sauce and soft boiled egg

1. Ingredients: 8 eggs, 40 grams of white sugar, 100 grams of umami soy sauce, 120 grams of plain water, 1 small onion, 5 cloves of garlic, 2 millet peppers, 2 green peppers, and an appropriate amount of white sesame.

2. Wash the eggs thoroughly, put them in cold water, and make sure the water in the pot covers the eggs. Cover the lid and cook the egg over medium heat.

3. Boil over medium heat until the water boils, then immediately turn off the heat. Do not remove the lid and let it simmer for 5 minutes. At this point, the egg white will solidify and the yolk will be sticky, soft, tender, and smooth; Bring the fully cooked egg water to a boil and let it simmer for 7-8 minutes.

4. Take out the stewed eggs and quickly put them into cold water, soak for a few minutes. Soak the eggs in cold water for a while to quickly cool them down and make them easier to peel.!

5. When cooling the eggs, prepare the sauce and chop the small onions, garlic separately, and green and red peppers into small circles.

6. Sauce: 40 grams of white sugar, 100 grams of umami soy sauce, 120 grams of cold boiled or purified water. The ratio of white sugar, soy sauce, and plain water is 0.4:1:1.2. There is no electronic scale for weighing, you can use the rice cooker to give away a measuring cup for measuring rice, which is also very accurate.

7. After the eggs have cooled, peel them and sprinkle them with cooked sesame seeds in the prepared sauce. Seal and refrigerate overnight in the refrigerator. For breakfast, you can enjoy delicious soft boiled eggs!

8. The egg white has already solidified, and the yolk is in a semi solidified state, making it a perfect soft boiled egg!

9. Finished product!