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 love an egg yolk that is partially thickened, but I hate the sulphurous smell of hard yolk so much that I always tend to err on the runny side. For me if the yolk is hard, I don’t even put it in my soup.