niigata-kamo-higashi sanjo-yahiko-tsubame sanjo
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The next morning, we had breakfast at the hotel buffet there were some
items served that were foods of Niigata, in particular, Yasuda yogurt,
thick aburaag...
15 hours ago
10 comments:
I bought an egg piercer from daiso in japan. It doesn't work 100% like that site said. I thought it was because what can you expect from 100 yen item. I want to try your method! Oooo, just drooling thinking about the soft yolk for my ramen! V
The salad is making me hungry hehe.
Does the dressing have a strong onion flavor?
I'm glad it worked for you! Your salad looks delish.
Before I head back to Lurkerville,just want to say I look forward to reading your posts everyday. Thanks for the sunshine it adds to my day!
M🤗
love that dressing! my mom used to buy that often.
Very nice! Love your pics Jalna! So fun!
I only boil my eggs for three minutes. Remember the term 3 minute egg? I fill the pot with water, which is cold. Put the eggs in. Turn the temp oh High. After about 7 minutes the water starts to boil. I let it boil for three minutes. Then I turn off the burner and let it sit for a few more minutes. It can still cook some in the hot water. Then I take the pot to my sink and pour cold water over the eggs, after I dump out the hot. Let sit for about 5 min. and the shells just peel off so easy. I peal under the faucet water flow to flush the shell bit off my fingers. This gives me the perfect medium boiled egg. I don't like hard. I think 11 mins. would be really hard.
One more tip. When the eggs are rolling around in the pot that means they are boiling/cooking inside. Once they stop rolling around that means they are done.
no black line around the yolk too! :D oh and i think that dressing is from Sam's, that's the same one my mom likes
I love your salad creations. Mmmm Vidalia onions!
V, I had to google "egg piercer". Seems like a good idea.
Not too strong onion flavor, Mmiissee.
Awwww, thanks M!
And I thought it was a new thing, Kat!
Hey, neat tip, Mark!
I didn't realize it was so popular, Les. I thought it was new!
Thanks Susan!!
This looks absolutely scrumptious!!! I do the same thing with eggs. Art used to steam the eggs which worked great. I don't know why he hasn't done it that way lately.
I read about steaming eggs, Kay. Somehow steaming eggs seem strange to me.
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