[ezcol_1third] SOMEWHERE IN BETWEEN 50~55 MINUTES, IS THE FIFTY SHADES OF YELLOW [/ezcol_1third] [ezcol_1third] OK, I admit. For someone who has, more than once, cried sympathy for her egg-allergy, I spend an unnatural amount of time studying the perfect way to cook them. Not just on my shortcut - 15 seconds to be exact - to creamy and velvety scrambled eggs, but there are up to this point
MIGHT AS WELL CALL IT, A-MAZEMEN [ezcol_1half] SOMETHING truly unexpected happened this morning. Something that, as far as I can remember, has never before happened to this under-exercised but nonetheless, well-conditioned casing of white-meat. In the wee hours of this morning as a standard procedure, I rolled over in a complex twist and tango with my blanket and pillows as how it's been professionally done in the past three decades, and in a turn of event, inexplicably
I just got home from a short family trip to the Izu Peninsula in Japan, where they proudly call the home of "onsen", means hot spring. As usual at times like this, I will leave you with a swift post and a recipe that I have featured before but thought some of you may be interested in an easier technique. A hot spring egg is an egg that is cooked in a constant low temperature and when it's cracked open, the entire egg slides out as one medium-rare perfection. In my previous post, I talked about how to do this by stationing by the stove and meticulously monitoring the water temperature. Submerging the eggs in 158ºF/70ºC water for 21 minutes will give you the perfect result, which then I realized is a lot more work than what people are willing to invest in terms of cooking an egg. So here is an easier way