Kansai dialect abbreviation of 煮抜き卵. Used in casual conversation in the Kansai region.
See also: 煮抜き卵
starchy water from boiled rice
Refers to the cloudy, starchy liquid left after boiling rice. Used in cooking or traditional remedies.
In Kansai, they call a hard-boiled egg 'ni-nuki'.
The starchy water left after boiling rice has a thick texture and can be used in cooking.
hard-boiled egg
From 煮る (to boil) + 抜く (to remove). The Kansai dialect sense likely comes from boiling eggs until the water is removed or the eggs are fully cooked. The starchy water sense refers to the liquid removed after boiling rice.