07
Sep 11

Soy Sauce Marinated Eggs


I came back home after a fun and long Labor Day weekend and remembered that I had these eggs marinating away! And it was oh-so-tasty! I think I just ate about 5 of these right now.

I always thought I could only have these yummy eggs in jangjorim (a Korean beef side dish). Whenever I see jangjorim at a restaurant, I’d rather go for the eggs than the beef. They’re just so good…so much more fun than regular hard-boiled eggs.

Soy Sauce Eggs

Ingredients:

  • 15 hard-boiled eggs
  • 1 cup soy sauce
  • 1/2 cup cooking sake
  • 1/2 cup water
  • 4 tbsp brown sugar
Directions:
  1. Hard-boil eggs in a large pot. Peel the shells and place the eggs back into the pot.
  2. Add soy sauce, sake, water, and sugar.
  3. Simmer for 20 minutes over medium heat. Mix around occasionally.
  4. Keep eggs in soy sauce when storing.

Get a large pot of eggs and get them boiling! Might as well make a large batch, if you’re gonna do it. I used 15 eggs. It’s not that much.

After boiling, peel all the eggs. I love hard-boiled eggs. They’re healthy and cute.

I can’t hard-boil eggs and not give any to Kuma. She loves eggs. She’ll get her lazy butt up and trot over to the kitchen whenever she hears the egg shells cracking…funny girl.

Put all the eggs back into the pot, and add the soy sauce, sake, water, and sugar.

To pepper or not to pepper…

Of course I peppered. I don’t think it made much of a difference in taste, but it sure does make it look more like a party.

After simmering for a few minutes, they start to get a happier glow. And it smells so good!

This is Day One of soy sauce marination. Good thing I had to leave for the Labor Day weekend, or else I never would have seen Day Five.

And Day Five…soy sauce has successfully permeated through the whites. Delicious!

Soy Sauce Marinated Eggs

Ingredients

◦ 15 hard-boiled eggs
◦ 1 cup soy sauce
◦ 1/2 cup cooking sake
◦ 1/2 cup water
◦ 4 tbsp brown sugar

Instructions

1. Hard-boil eggs in a large pot. Peel the shells and place the eggs back into the pot.
2. Add soy sauce, sake, water, and sugar.
3. Simmer for 20 minutes over medium heat. Mix around occasionally.
4. Keep eggs in soy sauce when storing.
http://cynthiakim.com/2011/09/07/soy-sauce-marinated-eggs-egg-jorim/


02
Sep 11

Prosciutto Pizza with Artichokes, Olives, and…EGGS!

I don’t know if you’re a fan, but I am! I’m talking about eggs on your pizza. Runny, yolky eggs! I always wanted to try it, but the hubby was not a fan of the idea. This time, I won.

Prosciutto Pizza with Artichokes, Olives, and Eggs

Ingredients:

  • Pizza dough (I buy mine.)
  • Tomato sauce, 6 tbsp (I made my own using tomato paste.)
  • Mozzarella cheese
  • Artichokes hearts (can or jar)
  • Black pitted olives
  • Eggs (however many as you please)
  • Extra virgin olive oil
  • Salt and pepper

Directions: Prepare your pizza dough. Drizzle EVOO on a baking sheet and spread evenly. Place rolled out dough on a baking sheet and then spread tomato sauce on top. Tear up artichokes and olives and scatter over pizza. Lay mozzarella slices all over pizza. Sprinkle with salt and pepper. Crack eggs over pizza, and bake at 450° for 10-15 minutes. Take out of the oven, and immediately lay prosciutto slices all over. remove from baking sheet, and enjoy!

First things first. Clean your counter top (I cleaned mine so clean, you can see the clock reflection!) and let your store bought pizza dough get to room temp (about 20 minutes). I don’t make my own pizza dough. I’m not that ambitious. I used to buy mine at Trader Joe’s, but now I get it at Henry’s. They have Il Fornaio pizza dough for a little for $2. I think it rolls better than TJ’s. But that’s just me.

Oh, beautiful prosciutto. Thank you for gracing me with your presence.

This step is optional: Get a slice and eat it. It’ll make you happier.

And repeat (again, optional). Make sure you have some left over for the pizza.

Roll out your pizza dough with a pizza roller, wine bottle, beer bottle, or whatever you have around. I never bought a roller, because I don’t want a giant kitchen tool taking up space. Besides, getting an empty wine bottle is more fun. Don’t you agree?

Get your toppings ready. Slice your mozzarella. You can use shredded or fresh mozzarella logs and slice those up. I thought you had to smash the olives with a knife like you do with garlic, but it was totally unnecessary.

I had an open can of tomato paste I used for something else, so I decided to make my own tomato sauce instead of buying it. All you need to do is add about 1 1/2 to 2 times as much water, salt, pepper, garlic powder, and oregano.  Easy! Or you can skip tomato sauce altogether. I usually don’t use and red sauce on my pizzas but thought I’d try something different. In other words, I wanted to use up that open can of tomato paste.

Now, time to put the pizza together!  My favorite part! I have a round pizza pan, but I like using a baking sheet now. I feel like it looks more artsy, especially when the dough is not a perfect rectangle. Anyways, drizzle some EVOO on a baking sheet and spread it evenly with a napkin or your hands if you please. That was too much olive oil in my photo BTW. Then place your dough on the baking sheet and spread your tomato sauce. Layer all your toppings, and don’t be shy, especially with the cheese…and artichokes…and olives.

MK didn’t want eggs on the pizza. As you can see, I won.

Isn’t that so pretty? Looks like an art piece. Don’t forget the salt and pepper! I did.

Pop it in your pre-heated oven at 450° for 10-15 minutes. And this is what you get. But wait, there’s more! (infomercial voice)

If you have any prosciutto left, place the slices all over the pizza.

Now it’s complete. Match made in heaven.

Get your slicer out, and cut into squares, rectangles, hearts, whatever. Although I guess a heart would be difficult. Oh, and I couldn’t find a wine bottle equivalent for a slicer, so I have a slicer. Boo.

Try it at home this instant and tell me how good it is!

Prosciutto Pizza with Artichokes, Olives, and…EGGS!

Ingredients

◦ Pizza dough (I buy mine.)
◦ Tomato sauce, 6 tbsp (I made my own using tomato paste.)
◦ Mozzarella cheese
◦ Artichokes hearts (can or jar)
◦ Black pitted olives
◦ Eggs (however many as you please)
◦ Extra virgin olive oil
◦ Salt and pepper

Instructions

Prepare your pizza dough. Drizzle EVOO on a baking sheet and spread evenly. Place rolled out dough on a baking sheet and then spread tomato sauce on top. Tear up artichokes and olives and scatter over pizza. Lay mozzarella slices all over pizza. Sprinkle with salt and pepper. Crack eggs over pizza, and bake at 450° for 10-15 minutes. Take out of the oven, and immediately lay prosciutto slices all over. remove from baking sheet, and enjoy!
http://cynthiakim.com/2011/09/02/prosciutto-pizza-with-artichokes-olives-and-eggs/


18
Aug 11

Joe Jost’s Pickled Eggs

No, it’s not Easter.  MK somehow came across this recipe, and he really wanted to try it.  Apparently, Joe Jost’s is a tavern in Long Beach that’s been around since 1924!  I did some quick research, and these pickled eggs are famous!  According to their website, they’ve sold over 7,000,000 eggs!

Joe Jost’s Pickled Eggs

Ingredients:

  • 8 hard-boiled eggs, peeled
  • 1 (12 ounce) jar yellow chile peppers
  • 2 tablespoons pickling spice
  • 1 cup white wine vinegar
  • 1 1/2 scant cups water
  • 1 tablespoon sugar
  • 1 teaspoon turmeric
  • 2 teaspoons salt

Directions: Mix all ingredients except eggs together in a glass jar with tight-fitting lid. Put peeled eggs in liquid. Don’t refrigerate. Keep eggs in sealed jar at least two days before using. May refrigerate after two days.

MK also read somewhere that it’s better after three weeks.  So long!

In go the eggs!  I think hard-boiled eggs are so cute.

I know the recipe doesn’t include onions and jalapeños.  It was MK’s idea this time…not mine.  I promise.

Fill it to the top, and set it aside.  The smell of vinegar is making my mouth water.  Yum.

I can’t help but stare at stuff I’m pickling.  I do that quite often.  Like it’s gonna speed it up or something…

Two days later, I had to try it.  I’m not gonna wait three weeks!  I was only allowed to eat one though.  He wants to wait three weeks.

The verdict: Weird but addicting.  Especially with the peppers, jalapeños, and peanuts!  Total beer food.

Joe Jost’s Pickled Eggs

Ingredients

◦ 8 hard-boiled eggs, peeled
◦ 1 (12 ounce) jar yellow chile peppers
◦ 2 tablespoons pickling spice
◦ 1 cup white wine vinegar
◦ 1 1/2 scant cups water
◦ 1 tablespoon sugar
◦ 1 teaspoon turmeric
◦ 2 teaspoons salt

Instructions

Mix all ingredients except eggs together in a glass jar with tight-fitting lid. Put peeled eggs in liquid. Don't refrigerate. Keep eggs in sealed jar at least two days before using. May refrigerate after two days.
http://cynthiakim.com/2011/08/18/joe-josts-picked-eggs/


13
Aug 11

Going mobile!

image

Happy Saturday, everyone!

I’m so excited that I’m testing out my first post via phone! Now I can bore you with my little updates all day! I’ll try to keep it to a minimum. :)

For now, my lunch… @ Elijah’s in Del Mar…Roasted chicken hash with garlic, artichokes, red onion, and rosemary, topped with two eggs. So yummy!  Overall, their food is just OK.  But the flavors in this hash were excellent.  I love rosemary!

 

Posted from WordPress for Android