16 Apr '11, 8pm

@WeijieisMullet YUMYUM

While the above might not be the prettiest picture I’ve ever taken — heck, it’s probably not even among the top 50 — I’m pretty darned excited about it. Or rather, what it’s showing. Obviously, it’s an egg. More specifically, it’s an egg whose white is set but whose yolk is soft, squishy and runny. It’s also subtly flavoured, having been steeped in a salty-sweet stock for several hours. Ramen fans out there might recognize this kind of egg, which from the outside looks and feels like your average hard-boiled soy sauce or tea egg, but when bitten into yields a soft and deliciously oozy yolk. I can’t say just how much I love these eggs. I adore the texture and taste and can never get enough of them. Ever since I first had one, I’ve wondered how they’re made. Of course, no amount of asking at ramen stalls has ever worked. Either the chef hasn’t spoken enough English or quite ...

Full article: http://www.chubbyhubby.net/blog/?p=485


@desireekoh13 something like this? Sounds great.

@desireekoh13 something like this? Sounds great.

chubbyhubby.net 17 Apr '11, 4am

story, S also let slip one of my own favourite ways to use my chicken curry, which is to cook it up as part of a rather Mo...