From 589dbde73d66aa44bff94f007586801c6b5504d8 Mon Sep 17 00:00:00 2001
From: Jake Runyan <runyanjake@gmail.com>
Date: Tue, 18 Jun 2024 22:20:53 -0700
Subject: [PATCH] Update ramen egg using tab template

---
 .../japanese/ajitsuke-tamago-ramen-egg.mdx    | 67 +++++++++++--------
 1 file changed, 40 insertions(+), 27 deletions(-)

diff --git a/recipes/docs/japanese/ajitsuke-tamago-ramen-egg.mdx b/recipes/docs/japanese/ajitsuke-tamago-ramen-egg.mdx
index c02f51f..ba71e13 100644
--- a/recipes/docs/japanese/ajitsuke-tamago-ramen-egg.mdx
+++ b/recipes/docs/japanese/ajitsuke-tamago-ramen-egg.mdx
@@ -2,37 +2,50 @@
 sidebar_position: 2
 ---
 
+import Admonition from '@theme/Admonition'
+import Tabs from '@theme/Tabs';
+import TabItem from '@theme/TabItem';
+
 # Ajitsuke Tamago (Ramen Egg)
 
-:::info
-You can use as many eggs as possible, so long as there is enough space in the marinating container for the eggs to be completely covered.
-:::
+<Tabs>
+  <TabItem value="photos" label="Photos" default>
+    Great on any kind of ramen!
+    
+    ![img alt](@site/docs/japanese/static/ajitsuke-tamago.png)
+  </TabItem>
 
-```mdx title="Ingredients"
-Eggs
-2 tablespoons white vinegar
-¼ cup soy sauce
-¼ cup mirin cooking wine
-1 teaspoon brown sugar
-```
+  <TabItem value="ingredients" label="Ingredients">
+    ```text title="Ajitsuke Tamago (Ramen Egg)"
+    Eggs
+    2 tablespoons white vinegar
+    ¼ cup soy sauce
+    ¼ cup mirin cooking wine
+    1 teaspoon brown sugar
+    ```
 
-```md title="Instructions"
-1. Bring a pot of enough water to cover the eggs to a boil once added.
-2. Place saucepan over high heat and add vinegar to help with peeling. Bring to a boil.
-3. Prick a hole in the wide end of each egg (helps with shape and peeling).
-4. Gently lower the eggs into the water.
-5. Set a timer for 6-7 minutes, depending on the target consistency.
-6. Pick out the eggs and set into cold or ice water.
-7. Peel shells and lower into the marinade. 
-8. Chill 1-4 (or more) hours.
-9. When serving, remove from marinade and cut in half.
-```
+    <Admonition type="info" title="Tight Fit">
+      <p>Make sure to find a bowl that can just barely fit all the eggs together, the sauce has to cover all of them.</p>
+    </Admonition>
+  </TabItem>
 
-### Notes
-If some eggs don't peel right, cook them a bit more and make egg salad!
+  <TabItem value="instructions" label="Instructions">
+    1. Bring a pot of enough water to cover the eggs to a boil once added.
+    2. Place saucepan over high heat and add vinegar to help with peeling. Bring to a boil.
+    3. Prick a hole in the wide end of each egg (helps with shape and peeling).
+    4. Gently lower the eggs into the water.
+    5. Set a timer for 6-7 minutes, depending on the target consistency.
+    6. Pick out the eggs and set into cold or ice water.
+    7. Peel shells and lower into the marinade. 
+    8. Chill 1-4 (or more) hours.
+    9. When serving, remove from marinade and cut in half.
 
-![img alt](@site/docs/japanese/static/ajitsuke-tamago.png)
-
-### References
-https://www.aspicyperspective.com/easy-ramen-egg-recipe-ajitsuke-tamago/
+    <Admonition type="info" title="To Age or Not to Age">
+      <p>Depending on how long you age these, they'll get really salty. A few days is a good middle ground, after that you can take the eggs out and store seperately.</p>
+    </Admonition>
+  </TabItem>
 
+  <TabItem value="references" label="References">
+    https://www.aspicyperspective.com/easy-ramen-egg-recipe-ajitsuke-tamago/
+  </TabItem>
+</Tabs>