排骨麵線糊,日式溫泉蛋 Pork Rib Mee Sua, Japanese Spa Egg

This is the ‘Oyster Mee Sua’ (蚵仔面线) modified version in LuKang (鹿港) with Pork Ribs instead of Oyster.

The Japanese Spa Egg “1000-300-8” Technique:
1. Heat 1000 cc of water to boil.
2. Turn off fire. Add immediately 300 cc cold water. The temperature will drop to 70 C.
3. Add eggs inside the water for 8 minutes.
4. Transfer eggs to cold water.

I replaced Mee-sua by Soba with bottled Soba sauce:
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