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Marinated ramen eggs are simple
to make and sheer joy to eat
BORNEO BULLETIN SATURDAY
APRIL 11, 2020
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Marinated Ramen Eggs. PHOTO: THE WASHINGTON POST
You may never want to make plain boiled eggs again.
Marinating eggs isn’t by any means a new concept, but it’s something to
get familiar with
Kari Sonde
THE WASHINGTON POST - The last
decade brought many eggs to the
forefront of national conversa-
tion. Instagram’s inception in 2010
inspired endless looping videos
of eggs fried and poached, with
popped yolks oozing out of burgers
or off avocado toast. Innovations in
plant-based tech meant scrambled
eggs without any actual eggs.
A craft video circulating on Twit-
ter and Facebook dunked an egg in
various liquids to make it bigger
than before. Toy company Sanrio
blessed us with an adorable car-
toon egg yolk named
Gudetama
.
The proliferation of the sous vide
made an egg perhaps unnecessar-
ily complicated. A Facebook group
cursed us with ‘Bundt egg’, which I
won’t hurt your eyes with.
More importantly, evergreen
egg recipes were pulled up and re-
packaged to become spectacular.
Those Instagram yolks meant
you simply had to learn how to
poach an egg properly.
Knock 30 seconds off a medium-
boiled egg and you have Bon Appé-
tit’s popular jammy-centered eggs.
At the beginning of the new
decade, we are snapping up eggs
so fast that some grocery stores
have been wiped clean of them.
If you have some on hand,
though, you might be looking for
different ways to eat them.
Marinating eggs isn’t by any
means a new concept, but it’s
something to get familiar with.
You might have already eaten
one of the many types - sliced in half,
yolk-side up in a bowl of hot broth.
Called
ajitsuke tamago
, but
perhaps more commonly known as
a ‘ramen egg’, it fits perfectly in a
bowl of its titular soup. But remove
it from the broth and it’s another
boiled egg.
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