Well, it's that time of year - finals and papers are upon us, and cooking has become a sneaky little excuse to procrastinate. Not surprisingly, procrastination is something we pretty much have down to an art. At least cooking is a more worthwhile endeavor than perusing Facebook.
Last night, we took a break from writing theses and reading economics papers to cook a Japanese-ish dinner for a few friends (bolstered by some take-out sushi). We served buckwheat soba noodles in a miso-ginger broth with shiitake mushrooms, cubes of soft tofu, and spinach. The leftover bite, though, was this lovely soy-sauce egg:
No time for any real recipes today - we've already taken our breaks by preparing some bread dough (bread updates coming soon!) - but these eggs are cute, tasty, and easy. Just prepare hard-boiled eggs, and when they cool slightly, crack the shells lightly all over. Simmer for half an hour or so in a broth of one part water, one part soy sauce, and flavored with fresh ginger if you like. Make sure the eggs are completely submerged, and let steep for a few minutes after simmering.