Technique
Mirin-Basted Eggs Recipe
½ cup chicken, beef or vegetable broth
Ingredients · Servings 2
- ½ cup chicken, beef or vegetable broth
- 1 tablespoon unsalted butter or olive oil
- ½ tablespoon hon mirin (Japanese rice wine; see Tip) or dry sherry
- ½ tablespoon soy sauce
- 4 large eggs
- Thinly sliced scallions, for garnish (optional)
Method · 0 h 5 min
- In a large (12-inch) skillet over medium, heat the broth, butter, mirin and soy sauce until the butter melts and the broth is simmering gently.
- Crack in the eggs and cook over medium-low, spooning the broth repeatedly over the eggs until their whites are no longer translucent, 2 ½ to 3 minutes. Serve immediately with any remaining broth spooned over.
- Step 1. In a large (12-inch) skillet over medium, heat the broth, butter, mirin and soy sauce until the butter melts and the broth is simmering gently.
- Step 2. Crack in the eggs and cook over medium-low, spooning the broth repeatedly over the eggs until their whites are no longer translucent, 2 ½ to 3 minutes. Serve immediately with any remaining broth spooned over.
- Mirin, a Japanese rice wine, comes in a few different forms, including: aji mirin, which is very sweet, and hon mirin which has a more umami-rich, musky depth. For this recipe, hon mirin is preferred, but you can use aji mirin in a pinch; just reduce the amount to taste, starting with 1 teaspoon.
