Recipe detail

Eggs Anesthetic Sugar Egg

17. 4. 2023

Author: Gary CHIU

Company: Retigo Asia

Food category: Eggs

Cuisine: Chinese

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Program steps

  • Preheating:
  • 99 °C

To view the entire table, move the table to the right.

1
Steaming
time icon Termination by time
time icon 07:00 mm:ss
probe icon 99 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
chicken eggs 60 g

Anesthetic Sauce Recipe

Name Value Unit
mirin 60 ml
powdered sugar 80 g
RO water 200 ml
japanese soy sauce 200 ml
onion 30 g
shallot 20 g
garlic 20 g
sesame 10 g
sesame oil 20 ml

Nutrition and allergens

Allergens: 11, 3
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 51.6 kJ
Carbohydrate 8.8 g
Fat 1.3 g
Protein 1.1 g
Water 0 g

Directions

◇ Poke a small hole in the egg chamber, so that air can enter the air chamber, and the heat will enter
◇ The eggs are put into the stainless steel frying basket, and the steam can be evenly convected to produce good quality
◇Steam at 100°C for 7 minutes, immediately soak in ice cube water for rapid cooling, stop aging
◇ Dry the shelled eggs, soak them in anesthetic sauce, and cover them by 2 cm
◇ The anesthetic sauce can be boiled to melt the sugar, and the sauce needs to be completely cooled before use
◇ Refrigerate for 1-2 days before eating, if you like spicy food, you can add 20g of crushed chili

Recommended accessories

GN container Stainless steel perforated

GN container Stainless steel perforated

Vision Frit

Vision Frit