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
Units
Scale
Ramen Egg Ingredients
- 2 eggs
- 1 tbsp (15 ml) tamari
- 1 tbsp (15 ml) sake
- 1 tsp fish sauce
- 1 Green onion
- 1-2 tsp Furikake spice mix
Sriracha “Caviar” Ingredients
- 3/4 cup (180 ml) sriracha
- 1/2 cup (120 ml) water
- 2 grams agar agar
- 2 cups (480 ml) 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.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Main, Side, Breakfast
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 egg
- Calories: 190