Details
A soft-boiled marinated egg, steeped overnight in a carefully balanced dashi soy sauce made with soy sauce, mirin, cooking sake, and chicken stock. The whites are deeply infused with flavour, whilst the yolk remains creamy — simple in appearance, yet remarkably complex in taste. Enjoy as a snack on its own, as a topping for ramen or rice bowls, or simply placed over a bowl of steamed rice. Versatile enough to complement a wide variety of dishes.
Preserving the delicate texture of egg through freezing has long been considered one of the great challenges of food production. As cooked egg has a limited capacity to retain moisture, slow freezing damages the cellular structure, leaving the texture compromised upon thawing. To overcome this, WASO has introduced a rapid blast-freezing process, in which the eggs are frozen immediately after cooking. By locking in the cellular structure before any deterioration can occur, the soft, yielding texture and rich flavour of a perfectly soft-boiled egg are preserved entirely — even after thawing.
Simply defrost under running water, and enjoy a truly authentic soft-boiled marinated egg at home, even on the busiest of days. After defrosting under running water, submerge in warm water for 5–10 minutes for an even softer, more yielding yolk.
