I rarely have rice for breakfast, but yesterday I noticed that I have spring onions from my little garden that ought to be used.
Last night I made some soft-boiled soy eggs (nitamago |
gyeran-jangjorim | ramen eggs) and planned this for breakfast 😋
I never liked chalky, hard-boiled eggs, so I cook mine for around 6.5 minutes. These can last 4-5 days in an airtight container in the fridge.
Might end up snacking on some over noodles later. 😆
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