Seasoned Eggs Marinated In Sprouted Brown Rice Shio Koji With Green Chili Peppers Recipe by guzavie
Seasoned Eggs Marinated in Sprouted Brown Rice Shio Koji with Green Chili Peppers Cooking Instructions 1 You can find dried sprouted brown rice koji at larger supermarkets year-round, or order it online. 2 Make the sprouted brown rice shio koji the same way as regular shio koji. See Recipe ID: 22423211. 3 Take the eggs out of the refrigerator and use an egg piercer to poke a small hole in the rounded end of each egg. 4 Place the cold eggs into boiling water and boil for 7 minutes. Gently roll the eggs at first so the yolks stay centered. 5 When the time is up, transfer the eggs to cold water to cool quickly. Peel a small section of the shell and let them sit for a bit—this makes peeling the rest easier. See Recipe ID: 21272200. 6 Put the sprouted brown rice shio koji in a plastic bag, add the peeled eggs, and add sliced salted green chili pepper. 7 Remove the air from the bag, tie it closed, and place it in a bowl in the refrigerator. 8 After about 4 days, the eggs are firm, easy to slice, and have the best flavor. This time, I waited the full 4 days. Top with green chili pepper to serve. 9 For a rich, Chinese-inspired aroma, try adding Chinese 13-spice powder, oyster sauce, and shio koji. See Recipe ID: 20739484. 1 You can find dried sprouted brown rice koji at larger supermarkets year-round, or order it online. 1 You can find dried sprouted brown rice koji at larger supermarkets year-round, or order it online. 2 Make the sprouted brown rice shio koji the same way as regular shio koji. See Recipe ID: 22423211. 2 Make the sprouted brown rice shio koji the same way as regular shio koji. See Recipe ID: 22423211. 3 Take the eggs out of the refrigerator and use an egg piercer to poke a small hole in the rounded end of each egg. 3 Take the eggs out of the refrigerator and use an egg piercer to poke a small hole in the rounded end of each egg. 4 Place the cold eggs into boiling water and boil for 7 minutes. Gently roll the eggs at first so the yolks stay centered. 4 Place the cold eggs into boiling water and boil for 7 minutes. Gently roll the eggs at first so the yolks stay centered. 5 When the time is up, transfer the eggs to cold water to cool quickly. Peel a small section of the shell and let them sit for a bit—this makes peeling the rest easier. See Recipe ID: 21272200. 5 When the time is up, transfer the eggs to cold water to cool quickly. Peel a small section of the shell and let them sit for a bit—this makes peeling the rest easier. See Recipe ID: 21272200. 6 Put the sprouted brown rice shio koji in a plastic bag, add the peeled eggs, and add sliced salted green chili pepper. 6 Put the sprouted brown rice shio koji in a plastic bag, add the peeled eggs, and add sliced salted green chili pepper. 7 Remove the air from the bag, tie it closed, and place it in a bowl in the refrigerator. 7 Remove the air from the bag, tie it closed, and place it in a bowl in the refrigerator. 8 After about 4 days, the eggs are firm, easy to slice, and have the best flavor. This time, I waited the full 4 days. Top with green chili pepper to serve. 8 After about 4 days, the eggs are firm, easy to slice, and have the best flavor. This time, I waited the full 4 days. Top with green chili pepper to serve. 9 For a rich, Chinese-inspired aroma, try adding Chinese 13-spice powder, oyster sauce, and shio koji. See Recipe ID: 20739484. 9 For a rich, Chinese-inspired aroma, try adding Chinese 13-spice powder, oyster sauce, and shio koji. See Recipe ID: 20739484. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cast Iron Hawaiian Pizza 15” Cheeseburger Macaroni Japanese Smashed Cucumber with Umeboshi 🍊 Easy Orange Mochi （橘子麻薯） Spinach Artichoke Dip (Vegan) Cast Iron Hawaiian Pizza 15” Cheeseburger Macaroni Japanese Smashed Cucumber with Umeboshi 🍊 Easy Orange Mochi （橘子麻薯） Spinach Artichoke Dip (Vegan) 🥑🍣Avocado Sushi Rolls🍣🥑 Doughnuts 🥯 Crispy Dal Vada Refreshing melon shake with ice cream Banana Dates Rooh afza Rose Milkshake 😋 My Guacamole 🥑 Avocado Dip😋 Curried Lentils with Coconut Milk Mango Seeds Mouth Freshner😋 Tamatar Dhaniya Ka Shorba 📌 Mango ice cream sandwich 🥑🍣Avocado Sushi Rolls🍣🥑 Doughnuts 🥯 Crispy Dal Vada Refreshing melon shake with ice cream Banana Dates Rooh afza Rose Milkshake 😋 My Guacamole 🥑 Avocado Dip😋 Curried Lentils with Coconut Milk Mango Seeds Mouth Freshner😋 Tamatar Dhaniya Ka Shorba 📌 Mango ice cream sandwich