Meals 29 + hanjuku eggs

Breakfast: Fuji apple slices, whole wheat English muffin, tuna salad with
zucchini, pickles, and bell peppers

Lunch: Grilled cheese sandwich, chorizo sandwich, roasted banana potatoes, roasted bell peppers, steamed rice with pigeon peas and rice (photo lost – a shame because the plate was gorgeous)

Midday dessert: TCHO milk chocolates (“Classic” blue is caramelly, and
“Cacao” brown is fudgey)

Dinner: Broccoli, spinach and red Belgian endives with a honey balsamic vinaigrette,
tandoori spiced chicken, ginger and soy garlic noodles with shrimp

Dessert: Fuji apple slices

As a treat, I cooked hanjuku eggs today, using a recipe from the ramenramenramen blog. These are the soft-boiled soy sauce marinated eggs that typically accompany a bowl of house-made ramen (still tastes great thrown into a bowl of hot instant ramen!). The hanjuku egg white is tan and salty, and the yolk is dark and gooey.

Hanjuku egg recipe

1 cup of water
1/2 cup of soy sauce aka shoyu
4 tablespoons brown sugar
4 eggs
Bowl of ice water

Note: these taste better the longer they’re marinated, but it’s a good rule of thumb to throw them out after five days in the fridge.

1) Make the marinade: Put water and soy sauce into a saucepan and bring the mixture to a boil. Add brown sugar until it completely dissolves. Set aside the marinade and allow it to cool down.

2) Soft-boil the eggs: Bring 4 cups of water to a boil on medium heat. Add 1 cup of cold water (this step is critical – otherwise, your eggs will crack upon entering the water), while maintaining heat. Gently place eggs in the pot and boil for 7-8 minutes, stirring occasionally to ensure that the yolk cooks evenly.

3) Cool the eggs: As soon as the eggs are done, immerse them in ice water for 5 minutes. This step allows the egg white to shrink away from the shell and make the eggs easier to peel.

4) Peel the eggs: By far the most difficult step. Fish the eggs out of the cold water and carefully peel them. Because they are soft boiled, the whites will be very delicate and susceptible to breakage – check out how mangled my eggs were in the end:

5) Pour in the marinade: Pour the cooled marinade over the eggs and refrigerate until ready to eat. The flavor will intensify the longer they’re marinaded, but make sure you throw them out after five days.

I know…really ugly. But it tasted fantastic.

The gooey yolk. See below for how it’s supposed to look.

photo courtesy of Cook.Eat.Snap.Love

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