Mike held up a 2-pound box of blueberries at Fred Meyer hopefully and requested a Pavlova for dessert. I couldn’t say no. I’ve made a lot of pavlovas and I seem to use a different recipe every time. This time … Continue reading
I eat 2 boiled eggs for breakfast most days, but they can get a bit boring sometimes. I love the soy eggs that come with ramen, so decided to make a sort-of version of that. I looked at David Chang’s recipe and followed the instructions, but decided to make mine a little more vinegary because I like things tangy. I did not have sherry vinegar so I used a combo of rice vinegar and black vinegar. I subbed Mirin for sugar because I love it.
I used almost 2 cups of liquid total and about half of it was water. I didn’t measure exactly but this is my approximation of the proportions:
- ½ cup Black Soy Sauce
- 3 T Mirin
- 3 T Rice Vinegar
- 2 T Black Vinegar
- 1 cup Water
Play around with the proportions till you get the flavor you like.
I brought a pot of water to boil and added 6 eggs, set a timer for 7 minutes. I stirred the eggs gently for the first 2 minutes to keep the yolks centered.
When the 7 minutes were up, I scooped the eggs out and put them in an ice bath and waited till they cooled. I peeled them under water and plopped them into their soy bath.
I let them sit in the fridge overnight and ate two for breakfast with a sprinkle of togarashi.
They were pretty tasty and made my breakfast a little more exciting than usual. They were salty and tangy with perfect, jammy yolks.
When these are gone, which will be soon, I’m going to keep the marinade for the next batch.
My step-dad gave us some rhubarb from his garden and it is too hot to make pie. I had recently noticed a Facebook Post about rhubarb ice cream but it involved lots of eggs and custard-making which sounded too fussy for me. I’m lazy.
I looked around the web and found this recipe from Taste of Home. I only changed it a little, because I am incapable of following a recipe without changing anything.
I’m sure roasting the rhubarb would produce a greater depth of flavor but I did not want to turn on the oven in this heat so I just cooked it on the stovetop with the sugar. I cut the sugar in half because I knew I was going to use crystallized ginger instead of fresh because I love it. I added a little honey too.
3 cups sliced fresh rhubarb
1 cup sugar
¼ cup honey
1 cup milk
1 cup heavy whipping cream
juice of one small lemon
1 teaspoon chopped candied ginger
First I chopped up the rhubarb and tossed it in a pot with the sugar and honey and cooked it on med-low heat till it was saucy. I didn’t time it but I’d say it was 15 minutes or so. Then I put it in the fridge to cool.
I chopped up the candied ginger. When the rhubarb was cool, I stirred in the lemon juice to loosen it up a little, then added the milk and cream. I stirred in the ginger and loaded it into my Cuisinart ice cream maker. So easy!!