Braised twice, two day recipe with cooling and slicing. No rolling method, just straight-up. My ramen this week is going to be on point, if I can get the eggs just right.
Braised twice, two day recipe with cooling and slicing. No rolling method, just straight-up. My ramen this week is going to be on point, if I can get the eggs just right.
I usually just crack an egg into the water boiling the noodles and end up with a poached egg that gets drained with the noodles (for stir fry ramen). I find it’s easier to eat (vs a fried egg, about the same vs hard boiled) and just about as good (or better than hard boiled IMO), plus easier to clean as you don’t need to cook the egg separately.
Good for a quick and dirty bowl for myself, but all the wispy egg bits do detract from the presentation. Feeding an 8 year old teaches you that the first bite is with the eye, and if my food isn’t pretty, my kid won’t eat.