Nishiki tamago (錦玉子)
Japan
Traditional Japanese sweets – a delicate roll made from mashed egg whites, wrapped in a yolk layer. Served on the New Year's table as a symbol of financial prosperity.
Ingredients
- 4 pcs eggs
- 35 g sugar (for yolks)
- 25 g sugar (for whites)
- 1 tsp salt (for boiling)
- 1 pinch salt (for whites)
- as needed water
- 1 pcs cling film
Steps
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Place the eggs in a pot, cover them with water so that the water completely covers the eggs, add 1 tsp of salt. Bring to a boil, then reduce heat to low and simmer for 10–11 minutes. Cool the eggs in cold water.
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Peel the eggs and let them dry in a colander.
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Lightly score the whites and remove the yolks. Rinse any remaining yolk from the whites, and pat dry with a clean kitchen towel.
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Add 35 g of sugar to the mashed yolks and gently mix. Add 25 g of sugar and a pinch of salt to the mashed whites, and mix as well.
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On a clean kitchen towel spread the mashed whites and shape them into a "sausage" about 12 cm long. Leave it in the towel so excess moisture evaporates.
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On the center of a 25×25 cm cling film place the mashed yolks, spreading them into a square. Place the white sausage in the middle of the yolk square, lift the edges of the film and wrap the yolks around the whites to form a roll. Tightly wrap the roll in the film and steam it over medium heat.
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When done, remove the roll, peel off the film, let excess moisture evaporate, cool, and slice into circles about 1 cm thick.