Description
A runny brunch egg is topped with flavorful sriracha gems and Japanese flavors to remind you of a bowl of ramen with a soft egg.
Ingredients
Scale
Ramen Egg Ingredients
- 2 eggs
- 1 TBS tamari
- 1 TBS sake
- 1 tsp fish sauce
- 1 Green onion
- 1–2 tsp Furikake spice mix
Sriracha “Caviar” Ingredients
- 3/4 cup sriracha
- 1/2 cup water
- 2 grams agar agar
- 2 cups vegetable oil
- Buttered toast cut into thin spears for egg dunking
Instructions
- Pour vegetable oil into a tall glass or wide mouth pitcher and place in the freezer for at least 30 minutes.
- Mix sriracha, water and agar agar into a sauce pan and bring to a boil. Remove from heat and let stand for 5 minutes.
- In a pot, bring salted water to a boil and gently add your eggs. Reduce heat to low and cover for 5 minutes. Remove eggs with slotted spoon and dunk in ice water bath.
- Using a pipette or eye dropper, release small drops of sriracha mix into chilled vegetable oil. Let stand in oil for 2 minutes before removing with a slotted spoon. Occasionally stir the sriracha mixture in your sauce pan between caviar creation to avoid hard film from forming.
- Mix tamari, sake and fish sauce into a small bowl and set aside.
- Cut open the tops of your soft boiled eggs and top with tamari mix, furikake, green onion and sriracha caviar.
Notes
To store additional caviar, place in an air tight container with a little remaining oil and store in the refrigerator for up to a week.
- Category: Main, Side, Breakfast
- Cuisine: Japanese-Inspired