Directions
- 1Bring 4 cups of water to a boil.
- 2Measure 2/3 cup of lukewarm water.
- 3Once the water boils, take it off the heat.
- 4Add the lukewarm water to cool down the boiling water.
- 5Gently drop in four eggs straight from the fridge into the water.
- 6Cover the pot and set a timer for 18 minutes.
- 7Prepare an ice bath in a bowl.
- 8Once the timer ends, transfer the cooked eggs to the ice bath to cool.
- 9Grab some rice and place it in a bowl.
- 10Add scallions on top of the rice.
- 11Crack one cooked egg on top of the rice and scallions.
- 12Add chili oil and then sesame oil.
- 13Mix everything together.
- 14Crack another egg on top of the mixed rice.
- 15Drizzle some QP mayo on top.
Ingredients
- 4 cups water
- 0.66 cup lukewarm water
- 4 eggs
- rice
- scallions
- chili oil
- sesame oil
- QP mayo
Equipment
pantimerbowlrice cooker
Tips
- The yolk is runny, and the whites are like a custard. Keep these in the fridge to make rice bowls throughout the week.
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