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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

JAPANESE SCOTCH EGG

, Edit

The scotch egg gets a makeover! Creamy soy sauce marinated egg, wrapped in a delicious pork dumpling filling, and coated with super crispy panko, fried to golden-brown, and dipped in a curry-mayo sauce. Mind blown!





If you’re unfamiliar with a scotch egg, it’s a popular dish served in the United Kingdom. Traditionally it’s a hard-boiled egg, wrapped in seasoned sausage, rolled in breadcrumbs, and then fried. To give it a Japanese spin, I started with a soy sauce marinated egg (shoyu egg), often a topping for ramen. I then adapted a pork dumpling filling that I like to use when I make gyoza (pan-fried Japanese dumplings). It’s then rolled in panko and fried to golden-brown and crispy perfection. To top it off, it’s served with a delicious curry-mayo. Is your mouth watering yet?!

INGREDIENTS
·         Soy Sauce Eggs
·         3 tablespoons warm water
·         2 teaspoons sugar
·         1 tablespoon sherry vinegar
·         ⅓ cup low sodium soy sauce
·         2 large eggs
·         Scotch Egg
·         ¼ cup flour
·         1 egg, beaten
·         ½ cup panko
·         ½ pound ground pork
·         2 cloves garlic, minced
·         1 teaspoon freshly grated ginger
·         1 scallion, thinly sliced
·         ¼ teaspoon Kosher salt
·         freshly ground black pepper
·         vegetable oil for frying
·         Curry-Mayo Dipping Sauce
·         ¼ cup mayonnaise
·         1 teaspoon ground curry

INSTRUCTIONS
1.    To make the soy sauce marinade, grab a medium bowl (actually a 2 cup measuring cup works nicely, due to its narrow base and high walls). Combine the water and sugar. Stir until the sugar dissolves and then add the sherry vinegar and soy sauce. Set aside.
2.    Prepare a bowl full of ice water and bring a large saucepan filled halfway with water to a boil. Gently lower the eggs into the boiling water one at a time, using a spoon. Cook for exactly 6 minutes and 50 seconds. Remove the eggs as soon as they are done and transfer them to the ice water. Once cool, gently peel the eggs (the yolks will be soft, so the eggs will be a bit delicate). Transfer the eggs to the soy sauce mixture and marinate in the fridge for 2 to 6 hours. Make sure they are completely submerged, use a small plate placed on top, if needed.
3.    When you're ready to make the Japanese scotch eggs, prepare your breading station. Place the flour, egg, and panko in 3 seperate bowls.
4.    In a medium bowl, combine the pork, garlic, ginger, scallion, salt, and a few cracks of pepper. Divide the pork mixture in half. Working with one piece at a time, roll the mixture between your hands to form a ball and then flatten with the palm of your hand - large enough to wrap around an egg. Place a soy sauce marinated egg in the center and wrap the pork around the egg, sealing to completely close and pinch off any excess pork. Repeat with the remaining soy sauce egg.
5.    Working with one wrapped egg at a time, gently roll it in the flour, shaking off the excess. Then coat in the beaten egg and roll in the panko to completely coat.
6.    Heat a large, heavy-bottomed pot over medium-high heat. Pour in 2-inches of oil and heat to 375 degrees F. Carefully add the panko crusted eggs to the hot oil. The heat will drop when you add the eggs, but that's ok! You actually want to cook them at 350 degrees F (make sure you maintain this temp throughout the cooking process). Cook, turning occasionally for 5-6 minutes, or until golden-brown. Using a slotted spoon, remove the eggs and allow to drain on a paper towels.
7.    In a small bowl, combine the mayo and curry powder.
8.    Serve the Japanese Scotch Eggs and with the curry-mayo immediately. Enjoy!
NOTES
* You can make the soy sauce eggs ahead of time. They will keep for a month, refrigerated, in a tightly sealed container.
* Keep the soy sauce mixture if you'd like to marinate more eggs.





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