Ramen Eggs by Chef Jared

 What You will Need

14-24 hours to let eggs sit in marinade

1) Necessary utensils/containers

Saucepan and large pot

Fine mesh strainer

Small and large mixing bowls

2) Boiling the eggs

Prepare an ice bath in a large mixing bowl. 

Fill a large pot with water and bring to a rolling boil.

Cook eggs for exactly

6 mins and 30 seconds at a rolling boil.

Remove the eggs from boiling water and immediately plunge into the prepared ice bath.

Once the eggs are completely chilled, gently peel their shells.

3) Ingredients/Directions for Marinade

1 cup soy sauce

1 cup water

1/4 cup rice vinegar

30g sugar

1 tbsp ginger, minced

1 clove garlic, minced

Mix all marinade ingredients in saucepan and bring to a simmer. Simmer gently for 10 minutes, stirring

frequently. Strain the mixture into a small mixing bowl and let it cool to room temperature.

4)  Marinating the eggs

Place the eggs in marinade, cover, and refrigerate for at least 14 hours and up to 24 hours.

5) Serving eggs

Take eggs out of the fridge and bring to room temperature.

6) PRO TIP!

Before boiling, poke a small hole in the bottom of each egg with something small and sharp (like a

thumb tack). Place them in the boiling water with the hole facing up. This allows gas to escape, creating

 a perfect egg shape.

Makes: 4-6 large eggs

Note: This recipe is based on using large eggs ONLY. cooking times will vary for medium or xl eggs.

Basic Glaze for Fruit tart or Pizza

   

INGREDIENTS

1 cup (250 gr) jelly or jam (apricot, red currant, strawberry, raspberry)

2 TBSP (28 ml) water OR orange lique

INSTRUCTIONS

Combine the jelly or jam in a small saucepan with the water or liqueur. Heat over medium heat until the mixture is liquefied. If you used jam, strain the mixture through a fine mesh strainer to remove any lumps or seeds.

Let the mixture cool slightly. Brush gently over the fruit tart or fruit pizza. Alternatively, toss the fruit in the glaze before topping the pastry.