minus-square@just_another_personlink8•1 month agoAlso, if you want softer boiled eggs: boil water to simmer lower eggs in and keep simmer going 7m pull the eggs and run under cool water until you can peel and serve Works much better in ramen with a more liquid yolk melting into the broth.
minus-square@the_otterman_empirelink3•1 month agoWas going to suggest this! Learn how to soft boil eggs and you’ll never go back.
minus-square@CrayonRosarylinkEnglish2•1 month agoWhile you’re at it, marinate them after peeling! https://www.seriouseats.com/ajitsuke-tamago-japanese-marinated-soft-boiled-egg-recipe
minus-square@CrayonRosarylinkEnglish1•edit-21 month agoI love, love, love togarashi! I put it on all my ramen and noodly dishes. And rice. It’s especially good on mac & cheese.
Get some Togarashi and top that thang
Will stock up for next time. Thanks for the idea!
Also, if you want softer boiled eggs:
Works much better in ramen with a more liquid yolk melting into the broth.
Was going to suggest this! Learn how to soft boil eggs and you’ll never go back.
While you’re at it, marinate them after peeling!
https://www.seriouseats.com/ajitsuke-tamago-japanese-marinated-soft-boiled-egg-recipe
I love, love, love togarashi! I put it on all my ramen and noodly dishes. And rice. It’s especially good on mac & cheese.