I’ve been long obsessed with “lava” eggs. It is called as such because of the consistency of the yolk. Thick, but slightly runny when you split the eggs in half. These lava eggs often accompany a bowl of ramen noodles. Some people like to order them as a side to accompany their entree dishes too. I’ve followed many recipes, but have failed that many times to achieve the lava consistency. I finally able to get it to the consistency I like (not too runny and not overcooked). I’m not sure if there’s one recipe that will fit all. I believe that the more you experiment with it, the more you’ll know how long of the time you need to get to the lava consistency.
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 4 large eggs
- Place the eggs in a medium sauce pan that has lid. Cover with water and bring to a rolling boil. Immediately remove from the heat and cover with the lid and let them sit for 3 minutes undisturbed
- Uncover and drain off the hot water and rinse with cold running water to stop the cooking process. They are hard to peel when warm. I usually let them cool down in the fridge and they are easier to peel the next day. But if you need it on the same day, submerge it in a cold water for a while and you'll be able to peel them much easier