While I’d eat the fuck outta that, for the sake of color and textural contrast, perhaps some crispy bacon bits on top?
That’s an idea. Next time…
Cooking has always been a journey for me. Lotta ups and downs, strikes and gutters.
Get some Togarashi and top that thang
Will stock up for next time. Thanks for the idea!
Also, 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.
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.
My preference is for soft boiled.
it does look like you rolled the dice and got a perfect hard boiled egg though, 1 millisecond longer and you’d get the brown ring of farts.
wait, why do you have 1.5 yolks and 0.5 whites? …
Egg magic!
