Monday, September 9, 2013

Eggs

We make a lot of soft boiled eggs for our Chinese wine eggs.  We sometimes encounter problems peeling the eggs when they are a bit too raw and the membrane sticks to the white. 

A little trick learned from the Japanese ramen shops is that if you add a few heaping tablespoons into the water when you boil the eggs, it makes the egg much easier to peel. 

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