Making yolks: For best results, fresh eggs need a little care
Ari LeVaux, More Content Now | 5/12/2017, 6 a.m.
Take your newly drilled fresh eggs, or your non-drilled old eggs (at least three weeks old), and carefully place them into a pot of boiling water for six minutes. Immediately transfer them into a bowl of ice water for five minutes. Peel them in water, carefully, as the eggs will be soft beneath the shell.
If you’ve ever had a fancy bowl of ramen noodle soup with a half-cooked egg inside, that’s kind of what we are going for. The dark marinade stains the outside of the egg white, while the inner part of the white remains bright white, and the yolk stays golden and gooey.
Here are my two favorite marinades:
- Japanese-style: Three tablespoons soy sauce, pinch each garlic powder and black pepper, ¾ cup of water. Optional and recommended: 1 tablespoon dried bonito (fish) flakes; 1 sheet of nori, crumbled into little pieces; a few drops of sesame oil.
- The Chinese-style marinade that makes me squeak like Padre Xantes: 3 tablespoons soy sauce, 1 tablespoon each bean sauce and hoisin sauce, 2 tablespoons sugar, 1 cup water. Bring briefly to a boil and then let cool.
In your marinade of choice, submerge the eggs for at least six hours, in a plastic bag or a cup. Eat plain, or on hot rice.
You can also gussy up your soft-boiled egg Italian-style, with truffle oil and shavings of hard cheese.
Or with less flourish, Padre Xantes-style, with just a pinch of salt.
Ari LeVaux can be reached at firstname.lastname@example.org.