Has Anyone Been Bold Enough to Try the NY Times' Soy Sauce Pickled Eggs?
It's such an easy recipe; i could have it made before I finish typing this query! But I am CHICKEN! The thought of the texture- well, it's what keeps me from trying it. I love Japanese food( even the slimy mountain yam) and the author promises a very rich transformative egg yolk experience like nothing else, but the thought makes me squirm. I love my eggs over medium but I am not on the bus that loves a runny egg on everything!
Have you tried the recipe? I have to say- Sam Sifton's stick-to-it-ness has REAlly impressed me with this one!!