Thursday, March 05, 2009

let's start from the very beginning

In Search of the Perfect Soy Sauce Egg

One of the most familiar flavors of childhood was "brown eggs." We called a lot of things by color back then. We would often ride in the "yellow car" and eschewed names and makes for the characteristic that mattered: the color.

My mom would stew these eggs all day long. The fragrant smell of anise would rise along with the other four spices that comprise classic Chinese 5-spice mix. In the same broth she would stew a hunk of pork, and pouring over that lovely melody of broth over rice while using the egg slicer just so made many a homey meal.

All of this changed, though. I lived in Tokyo for a year and came across the wonder that is Ramen eggs. These eggs are also soy marinated, but they are not cooked (to my surprise). Instead they are steeped in a soy marinade in the fridge which allows the yolks to stay custardy.

With 5-6 6 minute eggs peeled and scored with a knife.

Combine in a plastic bag:
1 T rice vinegar
2 T soy sauce
1 teaspoon sugar
a drizzle sesame oil
1 bit of skinned ginger

I've just made mine today. Hope they turn out tasty tomorrow!

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