Tag: eggs
Sushi Deviled Eggs
Sushi Deviled Eggs
I have been on a Japanese kick the entire month of December 2020. Like most of my ideas that come about, I was on my porch chief’n like a chieftain after making sushi hand rolls for dinner when I had an epiphany. Sushi deviled eggs. Yes. I think I will make it happen. Make your hard boiled eggs. Scoop out the yolk and mix with wasabi and Japanese mayo. Spoon the wasabi yolk mix back into the egg whites. Top the eggs with sushi ginger, crumbled nori, and a little tobiko. These are honestly the best deviled eggs that I’ve ever consumed. If serving for a large gathering, make extra. They will be eaten.
Ingredients
- 3 hard boiled eggs
- 1 tsp wasabi paste
- 2 tsp Japanese mayo
- pickled sushi ginger
- nori crumbled
- tobiko
Instructions
- Scoop the yolks from the hard boiled eggs into a bowl.
- Mix the yolks with wasabi and Japanese mayo.
- Fill the egg whites up with the wasabi egg yolks.
- Place a piece of sushi ginger on the top side of the egg. Crumble a little bit of nori on top.
Ramen Egg
Ramen Egg
Every bowl of ramen requires a nice marinated ramen egg. They couldn’t be easier to make. There really isn’t any wrong to how done you want the yolks in your egg. They can be cooked all the way through, or slightly runny. It is all about the marinade. Bring a pot of water to a boil. Drop in the eggs. Cover. Turn off the heat. For a runny yolk, let sit for 7 minutes. For more of a hard boiled yolk, let sit for 9 minutes. Shock in an ice bath, then peel the eggs. The eggs will marinate in a mix of soy sauce, mirin, sake, and white pepper for an absolute minimum of 4 hours. Letting your eggs marinate for at least a day will give the eggs a stronger flavor, which is really what you want. You can even marinate the eggs for up to 2 days. When ready to serve in your ramen, slice in half and place on top of your bowl.
Ingredients
- 4 large eggs
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- pinch white pepper
Instructions
- Bring a pot of water to a boil. Carefully drop in the eggs. Place a cover on the pot. Let sit for 7 minutes.
- Shock the eggs in an ice water bath. Let completely cool for 10 minutes.
- Mix together the soy sauce, mirin, sake, and white pepper.
- Peel the eggs. Marinate the eggs in a ziplock bag for 1 day. Casually flip the bag every few hours throughout the day.
Huevos Rancheros
Huevos Rancheros
Huevos Rancheros is the most popular choice for breakfast and brunch in Mexican cuisine. The meal consists of fried eggs topped on corn tortillas with a red sauce, crumbled queso, and cilantro; served with a side of refried beans and sliced avocado. The dish is easy to put together, inexpensive, and oh-so satisfying.There are also a couple of variations of the dish. Huevos ahogados features the eggs poached instead of fried. Huevos divorciados has a different sauce for each egg: one red, one green. Huevos motulenos, originating from the city of Motul in the Yucatán, features the eggs on tortillas served with black beans, ham, peas, fried plantains, and salsa picante.
Servings: 2
Equipment
- food processor
Ingredients
- 4 large eggs
- 4 corn tortillas
- 2 tbsp vegetable oil
- queso fresco
- cilantro chopped
- refried beans
- avocado sliced
Sauce
- 2 tomatoes diced
- 1 serrano pepper diced
- 2 garlic cloves
- 2 green onion chopped
- 2 tbsp vegetable oil
- salt to taste
Instructions
- Add the tomatoes, garlic, serrano, and green onions to a food processor.
- Pulse until smooth.
- Heat up the cooking oil in a pot over medium heat. Pour in the salsa. Fry for 10 minutes to cook out the raw flavor. Season with salt to taste. Set aside.
- Heat up 1 tbsp of cooking oil on a griddle over medium high heat. Fry the tortillas for a minute on each side until crispy. Set aside.
- In an egg skillet, heat up 1 tbsp of cooking oil over high heat. Crack in the eggs and fry sunny side up until the whites are cooked; about 3 minutes.
