Happy Easter!! Our Easter egg inspired bone broth…
Eggs are cheap, delicious, and in most cases, can be cooked directly in the same pot with the broth. Here are a few simple ways to do it.
Level 1: Hard boiled eggs are the easiest—just add the eggs with shells on to a pot of Bone Brewhouse bone broth, bring it to a boil, then drop in your noodles. The egg should be pretty perfectly hard boiled in just about the same time that it takes to cook the ramen through. · Level 2: Soft boiled eggs are a tad trickier, because they involve time. Drop the eggs with shells on into the pot after it's come to a full boil, start a timer, and pull them out after 3 minutes for super-soft, or 5 for a fully-set white and semi-liquid yolk. I like to cut the eggs open and stir the yolk into the broth as I eat it. · Level 3: The egg-drop method creates small curds of egg blossoms that float in the broth and coat your noodles. Lightly beat an egg in a small bowl. Once your noodles are cooked, swirl the noodles and hot broth gently around the pot. While the broth is moving, slowly drizzle in the beaten egg. It should set into fine ribbons. · Level 4: Poached eggs will never come out perfectly shaped, but who really cares? Just cook the noodles until they've just started to separate from each other (about halfway through their total cooking time), pull the pot off the heat, break a raw egg into the center, place the lid on the pot, and let the whole thing sit for a couple minutes until both the noodles and eggs are cooked. · Level 5: Fried Eggs require the use of an auxiliary pan and heat source. This is hyper-advanced stuff, and not to be trifled with until you've mastered all of the first-level egg techniques.
#Happy Easter #ramenhacks #eastereggs - - -
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