Winter is coming.
It comes slowly to South Carolina, but it’s been below freezing the past few nights and the high today was only 35. For South Carolina, that’s basically the equivalent of spending a few days north of the wall.
(And if you don’t get that reference, you should go binge-watch Game of Thrones. I’m sure you have a few days off somewhere over the holidays.)
Anyways. Cold weather = soup weather. Selim wanted to use the stock we made from Thanksgiving bones to make ramen. It was delicious and the perfect dinner for tonight. We’re not 100% confident in the recipe, so we’re going to tinker with it before sharing the whole ramen recipe on here. But we did succeed with the egg that goes in the ramen!
I’m sure the delicious egg that is frequently found in big bowls of ramen has a real name, but we’ve lovingly been referring to it as “ramen egg.” Without further ado…
- 3 eggs
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 3/4 cup water
- Heat a pot of water so it’s simmering, but not boiling.
- Gently add the eggs to the pot.
- Cook for seven minutes. You want the water to be simmering continuously, but do not allow it to come to a boil.
- Remove and place immediately into a bowl of ice water.
- Leave eggs in the ice bath for three minutes.
- Remove from the ice bath. Peel the eggs.
- Place eggs in a bowl with the rice wine vinegar, soy sauce, and 3/4 cups of water.
- Marinate overnight (or at least a few hours).
- Slice in half just before placing in a bowl of ramen.