Soft-boiled eggs are cured in a soy sauce marinade, coated in panko breadcrumbs and air-fried, making a Japanese-style ajitama that is crisp outside and runny inside. It also works cold as a picnic-basket snack.
Boil the eggs in boiling water for exactly 7 minutes, cool in ice water and peel.
Marinate the peeled eggs in the soy sauce and water mixture in the fridge for 20 minutes.
Coat the marinated eggs first in flour, then beaten egg, then breadcrumbs.
Arrange the coated eggs in the air fryer basket and fry at 190°C for 8 minutes until crisp; if you do not have an air fryer, fry at the same temperature in a preheated oven for 14 minutes.
Do not extend the boiling time, or the inside will not stay soft. Allergens: contains gluten (breadcrumbs, flour), egg, soy.
If panko is unavailable, regular breadcrumbs can be used; the crunch will be a bit less pronounced.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.