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Why does nobody mention you can pre crack eggs the night before for breakfast ramen
I used to waste 10 minutes every morning cooking eggs separate from my ramen and dirtying two pans. Last week I started cracking 3 eggs into a mason jar the night before, adding a splash of soy sauce, and shaking it up in the fridge. Now I just pour the mix straight into the boiling broth at the end and stir once, done in 30 seconds with one pot to wash. Has anyone tried this with soft boiled eggs instead, or does the yolk get weird sitting overnight?
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