Eggs

#821 Marbled Egg and Boiled Pork

My notes: Begin early in the day or the day before. Pork loin is lean and gets tough quickly. Don’t let it cook too long. Only make as much as you will eat in one sitting because warming it up later makes it tougher. 

4 eggs

400g pork loin roast

1T salad oil

1.5 c sake (I used chicken broth and a dash of liquid smoke)

⅔ c soy sauce

1 green onion

1 clove garlic

A piece of fresh ginger

Cucumber to garnish

1. Hard boil the eggs in water with a little vinegar. Crack the shells a little and set aside.

2. Tie pork with a string. Brown around the edges in hot oil. 

3. Place ingredients in a pot that fits them exactly, not too big, not too small. Add eggs and pork to pot. Add sake, soy sauce, onion, garlic, peeled ginger, and add just enough water to cover. Turn on heat.

4. Bring to a simmer and remove scum as it forms. Simmer on low about 25 minutes.  Let sit until evening or overnight.

5. Untie the pork and peel the eggs. Arrange on plates and garnish with cucumber. 

#823 Hot Egg and Cabbage Salad

2 eggs

3 cabbage leaves

1 pack sprouts

A

Dash of salt, 1 t. Vinegar

Salt and pepper

1 T. butter

1. Wash the cabbage and, while still wet, microwave in a microwave-safe container for 1:30 seconds. Let cool. Chop into bite size pieces and squeeze out excess water.

2. Cut seed base off sprouts and throw away.

3. Mix cabbage and sprout greens and top with A to season. 

4. In a bowl, beat egg slightly, and season with salt and pepper.

5. Melt butter in a frying pan and scramble eggs. Place eggs on cabbage mixture and season as desired.