Double-Yolk Marinated Eggs
A preparation method that uses molds to steam egg whites and yolks separately, combines them into a double-yolk egg, and then infuses flavor by soaking it in brine.
Ingredients
Egg (separate the whites and yolks)
Brining spices (crush and tie in a cloth bag to make the brine)
Water (for cooking the brine)
to taste
Instructions
1
Prepare the Eggs
Crack the eggs and separate the whites and yolks into individual containers. Whisk each until smooth and evenly mixed.
2
Prepare the Brine
Crush the brining spices, tie them in a cloth bag, add water to taste, and simmer to extract the brine. Set aside.
3
Season the Egg Mixtures
Add the prepared brine to both the yolk and white mixtures. Whisk each until evenly combined and set aside.
4
Steam the Yolks
Wash the molds and fill them with the yolk mixture. Arrange the molds on a steamer rack and steam until the yolks are set, then remove them. For double-yolk eggs, use less yolk mixture so each yolk is smaller.
5
Assemble the Eggs
Fill each white-egg mold about halfway with the white mixture. Place 2 steamed yolks inside, then fill the molds to the top with the remaining white mixture.
6
Steam the Whites
Arrange the filled molds on a steamer rack, cover, and steam for several minutes until the whites are set. Carefully remove the eggs.
7
Soak for Flavor
Immerse the steamed eggs in the prepared brine and allow them to soak.
