Question with 4 notes
spanglypants-mcfuckyou asked: You don't happen to have a recipe for those soy sauce eggs, do you? I've been dying to make them since I had them at a Japanese food court once. They're amazing.
I’ve seen about half a dozen different recipes, all slightly different, but this is the one I used:
1) Heat water to a rolling boil, then carefully place the uncooked eggs in boiling water for 3min.
2) Cover, remove from heat, let them sit in the hot water for 10-12min.
3) Drain the water using a strainer or something.
4) Quickly peel eggs [I peeled them under running water to help loosen the shells; the eggs will be very soft and the insides will still be warm] and place in a bowl or large resealable freezer bag with enough soy sauce to cover them [you can throw in garlic, sugar, hot chili pepper, etc, depending on how you want it to taste; you’ll probably want to experiment; I put in chopped garlic and some cayenne pepper the first time, but I think I’ll do less garlic next time].
5) Place the bowl or bag in the refrigerator, and leave it there for at least a few hours. [If the eggs aren’t completely covered by the soy sauce, roll them over every once in awhile so the uncovered parts also get coated.] After about 5-6hrs, they should be good to eat; the longer you leave them soaking, the more sauce/flavor they will absorb, so they will get VERY salty if you leave them for a couple days [which could be good or bad, depending on how salty you like them]; I’ve heard they start getting rubbery if you soak them longer than 3 days, though, so you might want to drain the sauce before then.
OPTIONAL: I’ve heard there is a way you can just crack the eggshells all over their surface, and then soak them in the sauce with the cracked shells still on, which will supposedly cause a “marbled”-looking effect that looks cool [but then obviously the soy sauce infusion is uneven]. I haven’t tried it yet, so I don’t know how well it works. But I might, next time.
Photo with 7 notes
I made soy sauce eggs last night. And didn’t screw them up. This is a big deal for me, because I normally don’t “cook” anything more complicated than instant noodles (using a hot water pot or microwave) or frozen pizza (in a toaster oven). Neither one of those has more than one or two preparation steps, but soy sauce eggs have… like… three or four steps.
I am going to figure out a way to add sriracha to these, somehow.
Photo reblogged from The Worst Things For Sale with 1,011 notes
I don’t care how many eggs you eat a day. You just don’t need an Egg Genie. Everything in your kitchen can cook an egg. The stove, the microwave, the coffee maker, the toaster oven, probably the toaster.
If you can’t cook an egg with the appliances and accessories available in the regular American household, the problem lies within. Close your eyes… your internal life is in black and white. You’re always messing up the eggs. You drop the eggs. You shake your head. Maybe you do need this fucking egg tub.
Photo reblogged from Things Adam Writes From A Hole In The Ground with 5 notes
“Get Back To Job!” The other side reads “NO!”
Photo reblogged from FYeah Sea Creatures! with 757 notes
Mantis Shrimp with Eggs
The bright colours of the Mantis Shrimp mask a fearsome defence - a punch that feels like being shot by a .22 calibre pistol, and has been known to crack glass in aquariums
Source: jayalice
Photo reblogged from tentacle garden with 186 notes
youwillshelterme: baby Flamboyant Cuttlefish (Metasepia pfefferi) still in its egg
Source: youwillshelterme
