Ramen Eggs

Combine the following in a plastic bag:


1 Cup Water
1/3 Cup Soy Sauce
1/3 Cup Mirin

Bring water to a boil (enough to cover 6 eggs).  Keep the eggs refrigerated until ready to add to boiling water.  Carefully lower eggs into water with slotted spoon.  Immediately lower the heat enough to maintain a simmer and cook the eggs for exactly 7 minutes.  The water should be simmering but the eggs should not be moving around the pan.  After 7 minutes remove eggs from simmering water and submerge in an ice bath for several minutes.  Be gentle when peeling the eggs.  Add the eggs to the marinade let sit for several hours or overnight.  Use the eggs within a few days. 


You can adjust the cooking times as follows:


Egg yolk very runny - cook for 6 to 6 1/2 minutes
Egg yolk custardy, not runny - cook 8 to 9 minutes

Coconut Curry Chicken

Cook rice the day or night before as follows:
Add 2 teaspoons of coconut oil to 1 1/2 to 1 3/4 cup boiling water with a cup of white rice, let it simmer for 20 to 40 minutes, then refrigerating it for at least 12 hours.  Increase amounts as needed.    

Sweet Onion
Crushed Garlic
Olive Oil
Curry Powder
Coconut Milk
Green Onions
Carrots
Potatoes

Saute onion and garlic in a little olive oil.  Add one tablespoon curry powder and sauté for another minute.  Add two cans of coconut milk (13.5 ounces).  Add one tablespoon honey or to taste.  If you want a little kick, add sriracha.  Add cooked cubed chicken and then simmer all and add salt and pepper to taste.    Pour over cooked rice.  I used basmati but you can choose whatever rice you want.  You can also add cooked carrots and potatoes to the curry. 

Macarons

Tips for making macarons -

IMPORTANT -

Sift the dry ingredients well.
Egg whites should be at room temperature.
If adding color, add to egg whites.
Do not over mix when folding dry mixture into egg whites. 
Have the cookie sheets ready with parchment or silpat.
Pipe one inch mounds and tap pan several times to release air.
Let them sit for 20 - 30 minutes to make a skin before placing in the oven.


Macarons:

1 cup powdered sugar
3/4 cup almond meal
3 egg whites at room temperature
4 tbsp granulated sugar or 3 tbsp granulated sugar and 1 tbsp meringue powder

Filling: (Nutella Chocolate Ginache)

1 cup heavy cream
1/2 cup Nutella
1/2 cup semi-sweet or dark chocolate chips

Microwave heavy cream until very hot, put in large bowl and add the chocolate chips and Nutella.  Mix lightly and then let it sit.  After a few minutes stir all to combine.  It will look very thin, refrigerate the mixture and it will become thick.  Use a piping bag when using this ganache for macarons. 



Dark Chocolate Macarons:

1/3 cup almond meal
7/8 cup powdered sugar
1/4 cup cocoa powder
1/3 cup granulated sugar
3 egg whites

Filling:
4 ounces dark chocolate
splash of half and half
pinch of salt

Sift together the almond meal, powdered sugar and cocoa powder in a bowl.  In a mixing bowl, beat the egg whites until foamy, gradually add the granulated sugar and keep beating until fairly stiff peaks form.  Gently fold in half of the dry mix and once combined, add the remaining dry ingredients and continue to fold.  Place mixture in a piping bag and pipe onto baking sheet.  Give the pan a couple of good taps.  Preheat oven to 325 and bake for 15 minutes and then cool completely.  Slowly melt the dark chocolate with a splash of half and half and a pinch of salt.  Place filling between two cookies.