hi,

Some time ago I had lunch at Setagaya restaurant, on  141 First Avenue, NYC

I had their famous (?) egg dish: Shio Tama. a delicious brined egg, cooked to perfection with special salty taste.

I experimented a lot with the recipe, based on the chef hints: 7 minutes boiling, drop egg to ice water to stop cooking, then peel and brine in some unknown mixture for a night.

anyone can supply more data?

Thanks!!

Dov