The ramen egg is known and well-loved for its firm and seasoned egg whites, coupled with a soft and succulent egg yolk. Usually, for beef chashu, the underside round is used, whereas for chicken and duck chashu, the breast is most frequently used. The origin of the word “chashu” is definitely Chinese and it actually [...]

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Venerdì,  Luglio 11th/ 2014

 – di Angela Serramazza e Sergio Basile –

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