These striated eggs add another dimension to ramen but are delicious enough to eat on their own (as L. and I illustrated by scarfing some down as soon as they were made.) The yolks are custardy and golden - just look at them in the image below - and the egg is beautifully flavored with soy, garlic and chili. Next time I will add some ginger as well. The striations are due to the fact that I decided to roll the hard cooked eggs around on the counter until the shells were cracked, and then marinate the unpeeled eggs. Once peeled - presto - a pattern etched in spiked soy sauce marinade. You could just peel them and marinate them unpeeled.
This recipe is for half a dozen eggs but can easily be halved or doubled if needed. These eggs would also make an interesting addition to a summer picnic, instead of deviled or hard boiled eggs.
6 eggs
3/4 cups soy sauce
3 Tbsps rice wine vinegar
3 Tbsps white wine or mirin or sherry (if using white wine add 2 tsps of brown sugar to the mix)
6 garlic cloves, smashed with side of a knife
5 or 6 dried chili peppers
1 Tbsp grated fresh ginger
Bring a pot of water to a boil. As soon as the water has boiled, add the eggs. Cook for exactly seven minutes, drain and immediately submerge in a bowl of ice water to stop cooking.
While the eggs are cooking, put all the other ingredients together in a saucepan and bring to a boil over medium heat. As soon as the mixture has boiled, turn the heat off and set aside.
Remove your eggs from their ice water bath and gently roll them across the counter under your palm to create a pattern (see image below).
Add them to the soy mixture and marinate for at least 1 hour, preferably 4 or 5 to intensify flavor. If your eggs are not completely submerged in the liquid try to turn them every hour or so - you want every part of the egg to have access o the marinade (both for flavor and pattern making purposes).
When ready to use them, remove from the marinade and peel them. Serve as is, no salt needed.
I confess to using the leftover marinade in ramen and in salad dressings. Why waste something that tastes so delicious?
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