Mirin-Basted Eggs Recipe • 5★ • 5 min

Preparation

• Step 1In 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 2Crack 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.

Private Notes

Great.

I will start adding soy, miso, whatever to the poaching water for my microwaved poached eggs. Total cooking time less than 2 min. 1:10 seconds to boil the water in a shallow bowl, 35 secs after the egg is slid in.

Fastest breakfast ever.. And I make breakfast bread from my bread dough in the fridge - like sourdough starter but with more flour and salt ans ri ready to go.. a soft English muffin or a kind of fry bread. Puffs up beautifully in cast iron skillet covered About two min.

@Timo Right? I was looking for the dashi in the recipe.

Will try. Oh, I miss breakfasts in homey Japanese ski lodges.

Miso soup, grilled salmon, rice, pickles, and a fried egg. That’s what will keep you on the slopes all day!

This sounds similar to a poached egg but with less liquid. Would that be correct? I don’t baste.

I pour liquid (water, broth, mirin) into the hot pan when the eggs are mostly done, except for the yolk and runny whites on top, put the lid on, letting the steam baste the eggs. 🍳 Is there a reasonably priced hon mirin?

It is $77 on Amazon. Made it as written, loved it, but it was my first attempt; a patented Eric video would be most helpful, I believe.