Home

TODO

  1. Change ingredients on recipes to be check boxes?
  2. Add recipes as I make them
    1. Stuff in book
    2. Beef Bulgogi tacos
    3. 7 recipes that mom sent me, around 17 July in pics
    4. Other recipes in google photos? Texts from steven and kadyn?
    5. https://android.recipesage.com/#/people/@stevenjson
    6. https://www.halfbakedharvest.com/general-tsos-chicken/
    7. https://littlespicejar.com/lomo-saltado/
    8. https://kalejunkie.com/one-pan-marry-me-chicken-orzo/
    9. https://thesaltymarshmallow.com/best-sausage-gravy/
    10. Marry me chicken
    11. Shakshuka poched egg thing
    12. Harissa chicken
    13. Lentils with dad
    14. pao de quiejo - Cheese rolls
    15. Tonkatsu soup
    16. banana bread
    17. Lemon pasta salad
    18. Cobbler
    19. Coffee cake
    20. Focaccia
    21. BLT Sandwich
    22. Lentils
    23. Fettuccine Alfredo
    24. Street tacos, beans with cheese
    25. Bolognese
    26. Chicken adobo
    27. Mashed potatoes
    28. Dads biscuits and gravy
    29. Brats with sauerkraut, and homemade mac and cheese
    30. Street noodles
    31. Chicken fried rice
    32. Ruben
    33. Poppy seed cake
    34. Chili
    35. Pizza
    36. Lime chicken
    37. Fried potatoes
    38. Meatballs
    39. Lemon pasta salad
    40. Tofu green beans rice
    41. Burritos
    42. Breakfast burritos
    43. Drunken beans
    44. https://www.hummingbirdhigh.com/2020/12/snickerdoodle-recipe-without-cream-of-tartar.html#recipe

Restaurants

  • Jumbo’s breakfast
  • Buddy’s rigatoni
  • Wally and buck
  • Dicks seattle
  • Beau Joes Colorado
  • Couradelne Huckleberry’s burger and salad
  • Seattle market cioppino
  • Izaak Walton Inn
  • Burgers List
  • Huckleberries Spokane
  • Wally and buck
  • In and out
  • Missoula club
  • Pickle’s Place Arco ID
  • Place in Indiana with picture of people holding tins
  • Powers burgers - peanut butter
  • BBQ in minturn
  • Pizza place jenna likes
  • Josh and Johns
  • Naria Thai
  • Zapata tacos
  • Taco place in baltimore
  • Bellas bagels
  • Blackened chicken bahn mi
  • Bingo burger pueblo

The Secret to Perfect Ramen Eggs: A Step-by-Step Guide That luscious, jammy-yolked egg nestled in a steaming bowl of tonkotsu ramen is no mere garnish; it’s a culinary experience in itself. Known as Ajitsuke Tamago, or seasoned egg, this savory and slightly sweet topping is surprisingly achievable at home. With a little precision in timing and a flavorful marinade, you can elevate your homemade ramen to restaurant-quality heights. The key to the perfect ramen egg lies in two critical stages: achieving a soft-boiled egg with a custard-like yolk and a flavorful marinade that permeates the white. Mastering the Soft Boil: The 7-Minute Rule The ideal ramen egg boasts a firm, yet tender white and a rich, liquid-gold center. Overcooking is the enemy here, so precise timing is paramount. Ingredients: Large eggs, straight from the refrigerator Water Ice bath (a large bowl of ice and cold water) Instructions: Bring Water to a Boil: Fill a saucepan with enough water to fully submerge the eggs. Bring it to a rolling boil over high heat. Gently Add the Eggs: Carefully lower the cold eggs into the boiling water. Using a slotted spoon can help prevent cracking. Time with Precision: Once the eggs are in, immediately set a timer for exactly 7 minutes. For a slightly runnier yolk, you can reduce the time to 6 minutes and 30 seconds. The Crucial Ice Bath: As soon as the timer goes off, promptly remove the eggs from the boiling water and transfer them directly into the prepared ice bath. This shocks the eggs, immediately halting the cooking process and preventing the yolks from firming up further. It also makes peeling the eggs significantly easier. Peel with Care: Once the eggs are completely cool, gently crack and peel them under cool, running water. The shells of perfectly soft-boiled eggs can be delicate, so take your time. The Flavorful Marinade: A Symphony of Savory and Sweet With your eggs perfectly cooked, it’s time to infuse them with the classic ramen egg flavor. The marinade is a simple yet potent combination of Japanese pantry staples. Classic Marinade Ingredients: 1/2 cup Soy Sauce 1/2 cup Mirin (sweet Japanese rice wine) 1/4 cup Sake (optional, can be replaced with water) 1 tablespoon Sugar (optional, for extra sweetness) Instructions: Prepare the Marinade: In a small saucepan, combine the soy sauce, mirin, sake (if using), and sugar (if using). Dissolve the Sugar: Heat the mixture over medium heat, stirring until the sugar is completely dissolved. Cool Completely: Remove the marinade from the heat and let it cool down to room temperature. It’s crucial that the marinade is not hot when you add the eggs, as it could continue to cook them. Marinate the Eggs: Place the peeled, soft-boiled eggs in a sealable plastic bag or a small container. Pour the cooled marinade over the eggs, ensuring they are fully submerged. To keep the eggs submerged in a container, you can place a small, clean plate or a folded paper towel on top of them. Refrigerate and Wait: Seal the bag or container and refrigerate for at least 4 hours, but for the best flavor, marinate for 12 to 24 hours. The longer they marinate, the more the flavor will penetrate the egg white and season the yolk. After their flavorful soak, your homemade Ajitsuke Tamago are ready. Slice them in half lengthwise to reveal the beautiful, jammy yolk and place them proudly atop your next bowl of ramen for an authentic and delicious finishing touch.