Ramen-Inspired Soft Boiled Egg With Sriracha Caviar

Ramen Inspired Egg With Sriracha Caviar Recipe | dinexdesign.com

I'm a huge ramen fan. Nothing quite like a large messy slurpy bowl of noodles and savory ingredients that you get to mix, add and improve upon with each spoonful. That and the guaranteed comfort food qualities that really only soup can bring.

Unfortunately with this summer heat...it's not exactly the first thing on my mind...actually it's the furthest from it and really what a shame! Since I've been missing these intense flavors during the summer season we decided to do a play on Ajitsuke Tamago - a Japanese marinated soft boiled egg typically served with ramen.

The result?! An oozing, perfectly undercooked soft boiled egg topped with some of our favorite ramen-esque flavor notes including Japanese seaweed mix Furikake, green scallions, a savory tamari sake fish sauce blend....and probably the most exciting part...sriracha "caviar" (insert large eyeball + heart emojis!!).

Sriracha Caviar Ramen Inspired Egg Recipe |dinexdesign.com

Ramen-Inspired Soft Boiled Egg With Sriracha Caviar

Makes 2 soft boiled eggs....

...and enough sriracha caviar to use on top of everything for a week...because you know you'll want to.

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

Sriracha Caviar Recipe | dinexdesign.com

Directions

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 (we like using this handy device) and top with tamari mix, furikake, green onion and sriracha caviar.

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.

This is truly an exciting brunch to make at home...and yes the caviar really steals the show. It has these powers to sidetrack your mind into thoughts of all it's potent applications. We're not joking when suggesting to make that full batch of sriracha, because you'll want to plop these subtle fire bombs on everything from oysters on the half shell... tofu ginger scallion noodles.... to poached eggs and skillet potatoes....really, anything you're already squeezing that magic red bottle of hot sauce on already.

Savory and an expected texture with a kick - consider this is officially on the DXD home brunch menu moving forward! Weekend please don't ever end!!