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The Perfect Soft Boiled Egg
The Perfect Soft Boiled Egg
I love soft boiled eggs; especially with ramen and other noodles soups. They are extremely easy to make. But for some reason so many people struggle with this very simple concept. So I’m here to go over it again so you can continue with the struggle. I recommend using a timer, especially if you happen to be a stoner. It will save your life in the kitchen. If you own a microwave, use the timer on that. All you have to do is set it for 8 minutes. Nothing more or less. Carefully drop the eggs in the boiling water. Don’t forget to push start on your timer, you high ass. No that isn’t a ringing in your ear. That’s the timer beeping. Your eggs are done. Run them under cold water and give them an ice bath for at least 10 minutes. The shocking of the ice bath allows the eggs to stop cooking. If also helps the shell separate from the egg’s membrane on the inside.A lot of people have a hard time peeling eggs. In the last year I learned possibly the best technique for peeling eggs. After they’re cooled, shake them for 10 seconds in the same pot you boiled them in. For some reason, the eggs cracking against each other allows them to peel easier. You can take the eggs out perfectly while the shell is still in one piece. It works because of science, or something like that. Once you slice the egg in half, the yolk will be firm but still runny. A runny firm, we’ll say. If you want your eggs to be hard boiled, boil them for 10 minutes instead of 8. It’s all that easy.
Ingredients
- boiling water
- eggs
Instructions
- Bring a pot of water to a boil. Make sure there is enough water to have the eggs completely submerged.
- Carefully add the eggs one at a time.
- Boil the eggs for 8 minutes.
- Once the 8 minutes are up, bring the pot of water to the sink and run cold water over the eggs for 5 minutes.
- Crack a tray of ice cubes to give the eggs an ice bath. Let them sit in the cold water for 10 minutes.
- Pour all of the water out of the pot. Shake the eggs in the pot for 10 seconds, allowing the eggs to crack into one another.
- This allows the eggs to peel perfectly out of their shells in one piece.
Cola Braised Pork Riblets (Instant Pot)
Cola Braised Pork Riblets (Instant Pot)
Colombians use cola a lot in cooking. It is used as a braising liquid for meats, in rice, and in desserts. When used with meats such as beef or pork ribs, it adds a savory element to the meat while the sugars caramelize. With the Instant Pot, the ribs only take an hour. The sauce will take another 30 minutes to reduce down.If you don’t have an Instant Pot, you can make these ribs in a slow cooker for 4-5 hours on high or in the oven a 300 degrees for 3 hours. I would cook the ribs in a Dutch oven if you go the oven route. You will be able to thicken the sauce on the stove top. The goal is always to minimize dishes. 1 pot meals by 1 pot head.
Equipment
- instant pot
Ingredients
- 4 lbs pork riblets
- 2 cups cola
- 1 medium white onion diced
- 1 head garlic cloves left whole
- salt and pepper to taste
- 2 tbsp tomato paste
- 2 tbsp honey
- 1 tbsp sugar
Instructions
- Add the ribs, cola, garlic, onion, salt and pepper to your Instant Pot. Turn the function to Pressure Cook on high for 60 minutes. Start.
- Release the pressure.
- Scoop out the riblets with a slotted spoon into a bowl.
- Turn the function to Sauté on high for 30 minutes. Stir in the tomato paste, honey, and sugar.
- This will take the whole 30 minutes to reduce down and thicken. Give it a stir every few minutes while it reduces.
- Coat and toss the riblets in the sauce.
Gungjung Tteokbokki
Gungjung Tteokbokki
Gungjung Tteokbokki translates to royal court rice cakes. Typically you see rice cakes in a spicy gochujang sauce, which in Korea is considered street food. This version of rice cakes is sautéed in soy sauce with vegetables and is seen as high class food. It is usually prepared with thinly sliced beef that’s sautéed with the mushrooms. I made this dish vegan and replaced the beef with more mushrooms.
Ingredients
- 16 oz korean rice cakes
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 1/2 medium green zucchini large julienne cut
- 1 medium carrot large julienne cut
- 1/2 small yellow onion sliced
- 3 green onion cut into 2” pieces
- 4 oz button mushrooms sliced
Sauce
- 2 tbsp soy sauce
- 2 tsp mirin
- 1 tbsp sugar
- 2 tsp garlic minced
- 1/4 tsp black pepper
- 2 tsp sesame oil
- 2 tsp toasted sesame seeds
Instructions
- Bring a pot of water to boil. Add in the rice cakes. Cook until they float to the top. Strain in a colander, but don’t rinse.
- Put in a bowl with the soy sauce and sesame oil. Set aside.
- Mix together the sauce ingredients.
- Add 1 tbsp of the sauce to the mushrooms. Let marinate when you are chopping the other vegetables.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the carrots, zucchini, onions, and green onions. Add the salt. Sauté for just 2 minutes. Remove and put in a bowl.
- In the same pan, sauté the mushrooms for 2 minutes.
- Add in the rice cakes. Sauté for 2 minutes.
- Stir in the sauce.
- Stir in the vegetables. Sauté for another 2 minutes.
