I tried a superb dolphin at 'Cup Noodle Egg Curry Big' onsen with hot spring eggs

" Cup Noodle Egg Curry Big " recommended for "Eat hot spring eggs" in the " Cup noodle " series has been added since Monday, June 25, 2018. This cup noodle soup is 1.2 times thicker than "cup noodle curry", and when hot spring eggs are put on, the taste further increases and "The best draft goodness can be tasted" so swiftly put onsen hot eggs I tried to confirm that I actually eat dolphins.

"Cup Noodle Egg Curry Big" (released on 25th June) | Nissin Food Group
https://www.nissin.com/en/news/7037

This is "cup noodle egg curry big" (205 yen tax). It is a cup noodle of curry flavor which is recommended to eat hot spring eggs and eat.

"It is recommended that you put hot spring eggs on" In a cup "" Mixing kiken!? "Is too good! Cup noodles recommended to eat hot spring eggs are said to be the second number counted from Sukiyaki Big . According to Nissin, recently arranging hot spa eggs on cup noodles has gained popularity at SNS, and "Spring eggs on hot spring eggs put on hot spring eggs" developed with attention paid attention, Egg curry big appeared as the second step.

Spring eggs are prepared separately as they are not attached to "Cup Noodle Egg Curry Big".

Contents amount is 116 g. Pork oil, curry powder, wheat flour and so on line up in the raw material soup section, almost the same pattern as the regular cup noodle curry big .

Heat quantity per meal is 554 kcal.

As you flip the lid, the scent of curry drifts, you can see that the cup contains plenty of "fresh egg" in it.

The procedure to make is to start by pouring hot water to the line ......

Return the lid and leave it for 3 minutes.

I turned over the lid as it passed three minutes.

Seasoned eggs suck in hot water and bulge, covering the surface of the cup.

Introduction If you drink soup singly without missing eggs on hot springs, curry soup making it a little drool. Spice has fragrance and flavor, "It feels like a little more viscous than regular curry noodles ... ...".

Noodles are cup noodle shrinking noodles. It makes me realize that a thick soup is often entwined with noodles and the viscosity is high.

The flavored egg is the texture of fluffy, sweet taste and curry soup ooze out when sucking and chewing the soup.

Since it was tasted to some extent alone, I will try putting hot spring eggs at last.

Take the hot spring egg slowly onto the cup ... ...

Dong Bon

The moment of splitting hot spring eggs with chopsticks will not stop.

When you drink the soup after mixing, the viscosity further increases, the soup with the hot spring eggs added is exactly "superb dolphins."

By putting hot spring eggs, the soup became easier to become entangled in the noodles, and the soup became entangled with noodles like a miso stewed udon.