錦玉子にしきたまご

When the water comes to a boil, reduce the heat and boil for about 10–11 minutes to make hard-boiled eggs.

When the eggs are done boiling, immediately put them into cold water to cool, peel off the shells, rinse off any remaining shell fragments thoroughly, and drain off the water.

Next, separate the egg whites and yolks, and wipe them well with a clean cloth to make sure no yolk gets mixed into the egg whites.

Sift each ingredient finely. Add 35g of sugar to the egg yolks, and 25g of sugar and a small amount of salt to the egg whites, then mix well.

Wrap the egg whites in a clean cloth, squeeze out the moisture thoroughly, then shape them into sticks about 12 cm long.

Place the egg yolk in the center of a piece of plastic wrap 25×25 cm and spread it out into a thin square about 12 cm on each side.

Place the egg whites in the center of the plastic wrap, roll it up like a sushi roll, and shape it.

Steam over medium heat for about 10 minutes. Once done, remove the plastic wrap and let it cool.

When it has cooled, cut it into 1cm thick rounds and arrange them on a plate to finish.

If you want to make a two-layered square shape, line a heat-resistant rectangular mold about 10×7×5cm with plastic wrap, pour in the egg whites first, then the egg yolks in order, smoothing the surface each time, and steam for about 10 minutes in the same way.

Let it cool, then take it out and cut it into bite-sized pieces.