Day: February 12, 2017

2 large eggs
2 Tbsp. soy sauce
2 Tbsp. mirin

Combine soy sauce, mirin and water in a plastic bag. Set aside.

Bring water to a boil in a medium saucepan. There should be enough water to cover the eggs.

When boiling, carefully submerge the eggs into water with a ladle.

Immediately reduce heat to maintain a simmer and cook the eggs for exactly 7 minutes. Make sure the water is simmering, but not so hot that the eggs bounce around.

After 7 minutes, immediately take out the eggs and soak in ice bath to stop them from cooking further. Let them cool for 3 minutes.

The soft boiled eggs are not completely hardened so gently peel the eggs. Put the eggs in the sauce bag and close tightly. The eggs should be submerged in the marinade. Let them marinate for at least 3-­4 hours in the refrigerator (up to overnight).

Take out the eggs and discard the marinade. Cut in halves to serve. Enjoy the eggs by themselves or use
them as ramen topping.

Personally, my go-to cheeses are:

Epoisse de Bourgogne: a pungent soft-paste cows-milk cheese, smear-ripened, ‘washed rind’ (washed in brine and marc de Bourgogne). Another excellent washed rind cheese is Vacherin Mont D’or.

Brie de meaux: a raw, soft unpasteurised cow’s milk cheese covered with a bloomy rind.

Vacherin Fribourgeois: a nutty semi-soft Swiss cheese.

For blue cheeses, you can’t really go wrong with a good Stilton, though Roquefort and Cambozola are also quite good.

Finally, I’m not a big fan of overly firm cheese, but I do like a nice mature cheddar or some comté.