I have a good source of udon now, and I had a bunch of veggies to use up, and I've started stocking more Asian pantry goods than before. So I made this:
Put up a kettle with 4+ cups of water. While it is boiling, boil
2 large (not jumbo) eggs
for 6 minutes and 15 seconds, starting the eggs after the water is hot and quenching in an ice bath when
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