#and marinated soft boiled eggs

[youregonnabeokkid]

once again made something and only halfway through realised i’m missing half the ingredients and used whatever i had instead and it came out better than if i had the right stuff

#it’s miso marinated pork btw #with cabbage and shrooms #had it with soba noodles and a soft boiled egg #but i made a lot and i’m gonna have it with rice tomorrow i can’t wait actually

[monsterhugger]

gotta say whoever came up w the boiled egg in ramen. they had some kinda issues

#smthn abt an egg getting marinated in ramen broth just.. not right #in most places ive seen its been soft boiled at least but had a hard boiled one today. really fucked up experience #all the worst texture of hard boiled egg and also being warm and salty. insane

[sealacrossthesea]

every day without fail i have a few hours of being absolutely out of my mind and writing a lot but all of it's gibberish, and i speak in gibberish too, and it lasts from waking to like 8 pm, and then i can feel more or less like a person and i stay up until 2-3 am only because i want to get anything done.

#rho.odt #i don't want to get too much into it but #i have some serious mental problems that make my life unbearable #and i am. very dependent on my mum. as pathetic as it would sound #and i hate how easy it is for me to lose my train of thought even when the terrors go away #man i need help but i'm afraid of making phonecalls and leaving the house #sorry for the vent. today has just been extra bad. #at least after 8 pm i cleaned the house and made an incredible ramen #even marinated the soft-boiled eggs. and we had smoked tofu and bok-choi #and now i think i'm ready to resume my comfort game #couldn't play all day bc couldn't understand speech :C

[emzawheezy]

Egg time

#making homemade marinated soft/jammy boiled eggs in the only thing I care about now

[foodshowxyz]

Spicy Chashu Ramen with Soft Boiled Egg (Serves 2)

Ingredients:

Ramen Broth (store-bought or homemade - chicken or pork recommended)

For the Chashu Pork:

1 lb boneless pork belly

4 cloves garlic, smashed

1 inch ginger, peeled and sliced

½ cup soy sauce

¼ cup mirin

2 tablespoons sake

2 tablespoons brown sugar

4 cups water

Ramen noodles (fresh or dried according to package instructions)

2 large eggs

1 can (14 oz) bamboo shoots, sliced

4 scallions, thinly sliced (separate white and green parts)

2 sheets nori, cut into thin strips

Chili oil (to taste)

Instructions:

Marinate the Chashu Pork: In a large pot, combine garlic, ginger, soy sauce, mirin, sake, brown sugar, and water. Bring to a simmer, then reduce heat and simmer for 5 minutes. Add pork belly and ensure it's submerged in the marinade. Cover and refrigerate for at least 4 hours, or ideally overnight.

Cook the Chashu Pork: Bring the marinade in the pot to a simmer. Cover and simmer for 1.5-2 hours, or until pork is very tender. Remove pork and let cool slightly in the marinade. Once cool enough to handle, thinly slice the pork belly against the grain. Reserve the remaining marinade for later.

Soft Boil the Eggs: Place eggs in a pot and cover with cold water. Bring to a boil, then immediately remove from heat and cover for 7 minutes for a runny yolk, or 9 minutes for a slightly firmer yolk. Drain hot water and run cold water over the eggs to stop the cooking process. Peel and set aside.

Prepare the Ramen: Cook ramen noodles according to package instructions. While noodles are cooking, heat reserved marinade in a saucepan.

Assemble the Ramen: Divide broth between two serving bowls. Add cooked ramen noodles, then top with sliced chashu pork, bamboo shoots, white parts of scallions, and a soft-boiled egg (cut in half if desired). Drizzle with chili oil to taste.

Garnish and Serve: Top each bowl with green parts of scallions and nori strips. Enjoy immediately!

Tips:

Leftover chashu pork can be stored in the marinade in the refrigerator for up to 3 days.

For a richer broth, you can add a tablespoon of butter or sesame oil to each bowl before serving.

Want to make your own chili oil? Simply infuse neutral oil with crushed red pepper flakes for a few days.

Experiment with other toppings! Popular options include corn, bean sprouts, wood ear mushrooms, and seaweed salad.

#recipe #food #food pics #delicious #food blogs #homemade #ramen noodles #japanese #foodshow #food photography #food recipes #recipes #so yummy

[angelmush]

feeling creative in the kitchen again so here's some food dreams i have for the foreseeable future:

i made a rice bowl for breakfast/lunch (honestly i usually just combine these meals together lol) and along with rice in my rice cooker i put a TON of ginger, scallions, soy sauce, mirin, fish sauce, + a drizzle of sesame oil 2 flavor my rice as well as an egg to soft boil it, i ate this with fishwife mackerel and 1/2 an avocado

miso glazed cod broiled til it's golden !!!! just craving that delicate flakiness that cod provides and i know i have some in my freezer i can thaw, not sure what to eat it with tho, any ideas are welcome !

my gf picked up a baguette from the patisserie near us and i have some kerrygold salted butter + radishes for a snack

i made another batch of miso brown butter chocolate chip cookie dough to scoop and freeze for single serve cookie emergencies

dreaminggg of some kind of creme brulee or panna cotta with cardamom and plums or pears ? or maybe a tart? possibly topped with toasted brown butter pistachios? i'm not sure but i have the most delicious plums and pears in my fridge that i need to use in something and im feeling very inspired by creamy desserts right now

craving the buttery richness of a thick slab of salmon basted in herbs and a good butter or something along these lines

a brown butter and sage gnocchi and sweet potato dish of some kind? not sure, this idea is still marinating

my easy go to meal is a turkey sandwich with pesto and goat cheese and i got these jarred roasted red peppers i think would be delicious with that

i've made a really delightful avocado, radish, bean salad before with a bright vinaigrette that could be tasty especially when eaten cold (it was like randomly 90 degrees today after being fall vibes for weeks so. crispy cold veg sounds delightful all of a sudden)

#personal #recipes #recovery

[bogleech]

Casserole I make lately all in one big pan:

-1/2 cup melted vegan butter (you’ll want it to be vegan to cut the fat and richness, or I guess if you’re vegan)

-2 cans condensed cream of chicken and/or cream of mushroom soup

-1 whole jar of marinated artichoke hearts

-However many fresh cut green beans you feel like

-1 whole bag of pasta (I use bowties even though most recipes call for egg noodles), just put it in dry

-Basil Pesto (also however much you feel like)

-3 cans of tuna or chicken or whatever you want as protein

Just put it all in the pan and then add enough liquid (water, nut milk, whatever) to barely cover all the dry pasta. Then bake it at 350f covered in tinfoil for 40 minutes, uncover and keep cooking until all the pasta is soft and it’s browned a bit and excess liquid seems to have boiled away. It will solidify more when it cools off anyway.

[allsadnshit]

you can improve your life simply by marinated soft boiled eggs overnight in a sweet and salty coconut amino brine so you can eat them over steamy rice for breakfast with a little scallion and green tea

it’s within your grasp

[ariadventures]

Tea Eggs!!

You know what I haven't written in a while? A cooking/food post! Someone asked me something on Twitter which got me thinking and I figured I'd finally write about making food again, so I'm pretty happy to have something to post on here again.

Immediately at the start of writing this I understand why recipes come with a background story, because cooking IS personal and at least, since I'm not a recipe blog, what investment do you really have in this if I'm not saying something about it? But I'll put the extraneous details after the recipe. This is far from a formal recipe and just a musing of what I did. I mostly did it to taste but these are some approximate measurements:

6-8 eggs 4 cups of water 4 bags black tea 3 tablespoons dark soy sauce 2 tablespoons regular soy sauce 1 tablespoon sugar 4 teaspoons salt 2 teaspoons Shaoxing wine 1 teaspoon five spice powder

Important to note: Make as many eggs as you want as long as it'll all fit in the marinade you make - it's gotta cover all of the eggs, no peekin' out. If you need less marinade, i.e. you're putting it in a tight ziplock bag, feel free to halve or otherwise divide the ingredients to fit.

Make the marinade in a saucepan with all the ingredients besides eggs. I started boiling the water and put the ingredients in one by one. I cut open the tea bags and dumped it all in. The five spice powder is out of convenience - if you look up all the spices included in it, like sichuan peppercorn and star anise and cinnamon etc., and have all of those on hand, you can use those as well, but this is a simple recipe for a simple person.

After mixed and boiling, let it cool off to the side.

Soft boil eggs in another pot, put them in an ice bath afterwards or run them under cold water for a few minutes, whatever your jam is.

Gently (GENTLY!!) use the back of a spoon or something to crack the eggshells while leaving them on, but not break through too much of the egg. The marinade is pretty strong so you could theoretically just completely peel them and soak them for a shorter amount of time, but I like to make them traditionally.

Put the eggs into the marinade and simmer/warm them for like, an hour. After that, let the marinade cool down again, cover it, and refrigerate it for up to 24 hours. That's it!

*Notes*

The dark soy sauce is mostly for the marbling/color of it. If you want a darker marbling, you can add more and reduce the salt. Like I mentioned, I did a lot of it kind of by vibes, so I added in a little more soy sauce and salt myself.

I had a test egg after I simmered them for an hour. Simmer? Warm? As long as it's not boiling, you don't actually want to thoroughly cook the eggs unless you're okay with super overboiled eggs. Tasted good, but did taste so much better after soaking for a day. I note soft boiled above because when you simmer them they do cook a bit again, and traditionally it is hard-boiled, but if you want them not overboiled you should do the soft boil initially.

As seen in the picture above, I marinated it in a saucepan overnight and put some clingwrap over it. My first attempt I only made 3 eggs, and they fit in a mason jar so I just put it all in a mason jar and used maybe half of that recipe above. If you don't want a big ole saucepan, you can also put the marinade in a big ziplock bag that'll stay securely tight. As long as the marinade is covering ALL of the egg!

This is what I mean by marbling! OBVIOUSLY these pictures aren't great (I have never claimed to be a photographer) but this is just to show what the end result should look like. Sometimes the marbling doesn't really come through but it still tastes nice!

I grew up with tea eggs always at the grocery store and able to grab 'em any time I wanted. They were usually always warmed in a crock pot as you grabbed them with tongs, but since I'm not running a crock pot for days as I finish eating them all I have them cold and they're still glorious. You can honestly marinade them 8-24 hours or so, I just like marinading for longer so the color really comes through and for more of the taste to soak in. Marinade them too long and I think they'll get too salty. It's a great subtle flavor, and you can reuse the marinade for another batch if you're making more in a short amount of time (refresh ingredients a lil that may have evaporated) or I know you can theoretically cook meat and vegetables in that marinade so you'll have something tasty from it.

I'm (AS USUAL, everyone moans) having culture feels and been wanting to cook more as a result. Most of it has manifested in veggie soup or varying noodle dishes, but tea eggs are near and dear to my heart and honestly I am so glad they were easier to make than I thought. I have a lot of weird vibes and euughh, trauma 🙄 over being in the kitchen just due to weird family stuff I grew up with so cooking is a real chore for me. Ultimately this uses two small pots (saucepans? pots? whatever they're called) and a tablespoon so the dishes to clean afterwards is minimal.

I really like the tea eggs and I really like that I can make them now, and I wanted to share that. I will probably fixate on them for a hot second! They've got such a nice flavor and my whole apartment smells good after. Let me know if you make any! Thanks for reading.

#Ari cooks #tea eggs #I also realize when I write these posts I refer back to them so it's helpful for me to write down the process as well #I was trying to find my chili noodles recipe a few months ago and I did!! #Ari adventures #I hope you enjoyed the zoomed in low-res photos of my fingers

[persimminos]

miso oats with soft boiled soy-marinated egg save me

#can my phone charge FASTER so i can get ingredience

[kohiandie]

When I was a kid I hated eggs. I thought they were bland and nasty and wondered why you'd torture yourself eating them daily. As I got older I was like "okay... eggs are really good for you. You gotta grow tf up and learn to eat your eggs."

I started watching videos on egg dishes and how to cook the best eggs. I hated them still. But I kept trying different things with them. Adding all kinds of seasoning from syrup to all the spices in the pantry. Eventually I found out my mom has no idea how to hard boil an egg and I go feral over soft boiled eggs

This lead to me developing a theory: no one actually hates eggs. You just gotta find the egg dish for you.

As a new egg lover I wanted to ask, what's y'all's favorite egg dishes??

omg this is a good ask -- i used to hate eggs & kohi loves them so much!! she actually is what kind of turned me to start liking them because she has so many fun ways of making eggs and yessss, soft boiled is so good

i think some general faves of ours: -- they're all super seasoned and have all kinds of diff flavors!

menemen: think tomatos, egg, & cheese (& peppers if you like them!) and it's amazing served on toast!

cilbir (turkish eggs): normally these are poached eggs on a really nice yogurt sauce with hot chili / garlic sauce but we normally just do them fried / sunny side up since it's easier! also something to have with toast

yum kai dao (crispy thai egg salad): game changer ok -- super crispy fried eggs but with such a fresh combo of onions, cilantro, chilies, etc.

ajitama eggs (ramen eggs): if you like boiled eggs! these are basically marinated overnight in a soy sauce base & suuuuuper yummy.

OH AND SPANISH TORTILLA OFC!!

#andieanswers #answers

[wonderlandleighleigh]

I've been riding the health struggle bus, so cooking has been hard. But this weekend I tried my hand at ramen for the first time!

By no means is this traditional at all, but it did turn out tasty!

I started out by making turkey broth, using the leftover Thanksgiving carcas. Dutch oven full o' bones, garlic and ginger in the oven for 3 hours are around 175f.

The eggs were soft boiled in the instant pot and then marinated in soy sauce, sugar, and warm water for four hours.

The tare for the broth was miso paste and miren and garlic turned into a paste that I pulled from the broth.

Topped with mushrooms and corn, fried green onions, and an aroma oil made from the green onions.

I know the noodles aren't ramen, but it's what I had.

For a first attempt, I'm pretty proud!

#food #cooking #first time ramen!

[aquaticjess]

hill repeats in the pouring rain ✔️

feeling like a badass ✔️

hitting 100 miles for the year ✔️

delicious dinner ✔️

really was one of those runs where i felt powerful again. a ~.2 mile hill that i repeated 5 times in the absolute pouring rain. didn’t think i could do all 5 after two reps but somehow you find the strength! tonight i was going to grill some chicken and make a slaw but didn’t feel like grilling in the pouring rain so i’m letting the chicken marinate an extra day. instead my family had an “ffy” night which takes me back to being in high school - fend for yourself. my parents had omelets and i made some instant momofuku noodles with soft boiled eggs and broccoli. hit the spot but will be eating a cookie later too :)

#everydaygood #myfood #myrunning #springrunning

[beautifulbitch-2]

Spicy creamy pork broth, pork belly, egg noodles, sweet corn, black mushroom, bamboo shoots, bean sprouts, scallions, sesame seeds, and marinated soft-boiled egg.

#major food porn #food porn

[rasairui]

Food I've made recently! Ramen, pho, veggie tempura, carrot & squash soup, marinated soft boiled eggs and banana bread

#any woman would be lucky to have me #I can caramelize onions. I can boil eggs so they're still soft in the middle. I'm so good at frying tofu #food

[ontologicalmoki]

 @clawedandcute​ I found it! 

It started with this fic: https://archiveofourown.org/works/32049478 In which some Tatooine cuisine is described. 

Then @clarabrighet and @lurking-latinist helped me or at least listened to me ramble about more tatooine food items based on the selection described in that fic. The list is based on the one tatooine food we do know about, blue milk, the fact that Anakin eats bugs and must have learnt that from somewhere, and what I already know about desert cultures’ cuisine. Boba Fett hadn’t come out yet. Here:

Grape mellons - watery, not very sweet

Jawa berries - small, very sour berries that grow in rocky places

desert soy - not actually a bean but a soft nut that grows on bushes

barley - the one staple crop that grows, but its more like buckwheat than a cereal. 

Yellow pepper - from the seeds of a scrubby plant

Desert pear - sweet tree fruit with a short season, has a rigid exterior that has to be cracked.

crumbleroot - the starchy root of a thorny plant which, as may be indicated by the name, is really hard to harvest. by the time you dig it up and wash the dirt off it will be broken into a hundred little pea-sized chunks. Kinda sweet like jicama, kinda spicy like radish. 

citron - a short, herby plant with a heavy root ball that when cracked has a sour flesh inside with a high water content.

mango - actually more like a giant snap pea (or an ice cream bean if you know what that is). hard exterior and with hard, fatty fruits on the inside.

And of course, blue milk and bantha meat.

Food items:

Curried blue beans (made with desert soy, blue milk, and sand pear) served with fried raptor egg

Little candies made of spicy bean paste and shaped like Jabba the Hutt

Bantha steak strips, seasoned with pepper and sweet bark, with blue cheese and citron slices, served over steamed crumbleroot

Little cakes of mashed crumbleroot, sage, sweet bark, bantha meat, and Jawa berry, all wrapped in a mango leaf and baked

Dune worm stew, mostly dune worms and just a little gelatinous broth, with sage, citron leaf, yellow pepper, barley, and melon chunks. (Dune worms are hard to cook and fragile and so have a narrow range of uses. They are however abundant).

Skewered sand hopper, broiled and served with roasted grape melon and desert pear and dusted with yellow pepper

Jawa Berry pie, which is actually more of a Jawa berry, sage, sweet bark, bantha bacon, and barley scramble, baked in a tin without a crust, served with blue cream and honey on top

Desert soy and grape Mellon curry, served with fried egg and bright yellow with how much pepper is in it.

Egg wraps, where you fry an egg into like a tortilla and wrap stuff in it. Popular fillings are bantha meat, yellow pepper, refried soy beans, citron (often mashed up with sage and crumbleroot into a sauce), Jawa berry jelly (a powerfully sour substance to be used sparingly), desert pear, blue cheese, and yet more egg

Boiled barley sautéed in butter with crumbleroot, sage, sweet bark, and bantha bacon (or beetles).

Cubed bantha meat, marinated in pepper, sweet bark, and citron, scrambled with crumbleroot, raptor egg, and desert pear, and simmered in blue milk

Hard candy made of Jawa berry jam and honey

Citron pie, which is a glassy citron, honey, and sage marmalade (swirled with Jawa berry jam if you feel fancy) in a crispy barley crust, drizzled with a grape melon wine reduction, decorated with sage blossoms

Blue milk custard, served on a fried desert soy patty, with honey grape melon sauce, dusted with powdered sweet bark.

Just a soy patty fried in butter and smeared with either Jawa berry jam or citron marmalade. At its highest form it’s served with fresh blue cheese and citron leaves

Hutt candies but collectible, in different colors and looking like different members of the hutt family. (There’s a popular childrens game that involves passing them around a circle quickly so as not to be the last one in the middle, whose hutt gets smashed with a plate and eaten. Bean paste is very satisfying to smash)

A bean paste ball with a candied beetle in the middle, rolled in crystallised honey

#Star wars #tatooine #tatooine slave culture #star wars cuisine