There are certain things that we have come to think of as normal, but which really are only normal to us.
I remember thinking this when we visited SF for the first time for Christmas and I thought it was a good idea to bring your family mince pies to try. “Mince-ed pie?” they would ask, quizzically, pronouncing the words as if it were a foreign language. I would then get a polite smile (as they are nice and it was the first time we had properly met), but I could see the glazed fear behind the eyes questioning if you’d brought home some kind of murderer English butcher who also happened to tarin as a pastry chef. In this case, their minds were blown, but not in the way I’d hoped. After a few tentative bites, the majority of the remaining pies went untouched.
On the same occasion my mind was also blown to pieces when I realised we were eating Korean shortrib, spring rolls and fried glutinous rice for Christmas dinner. I’m no Christmas traditionalist, but this felt a bit like Christmas heresy, even if I did very much enjoy it. I think I might have eaten a mince pie in the middle as some form of quiet penetance. We did find common ground over the mulled wine though, and my introduction of how to make it at home went down rather well with your clan, despite some early doors shade about us using “two buck chuck” as the base ingredient. I guess whatever you eat for Christmas dinner, everyone likes sweet booze.
I was thinking about this cross-cultural divide when I casually served up Anna and Phil with our usual Saturday morning staple – muffins, avocado, ham and egg. I mean, they had obviously had this before, but the looks on their faces when they realised that you could make soft in the middle ramen eggs at home as a normal thing took me all the way back to SF and “mince-ed pies”. I think we actually inspired them to do the same at home, which is always pleasing.
And although we can never agree on how best to cook the soft boiled eggs, I’m sticking with my way and immortalising it in print here. Your way is normal to you, and mine to me, but I guess the important thing is that, however you do it, the end product is normal to us both.
A&A’s Ramen Eggs
SHOPPING LIST
Must Haves
Eggs
Light soy
Optional
Mirin
Sake
Honey (only use if no mirin)
Fresh chilli
HOW TO MAKE
Bring a pan of water to the boil.
Add the eggs and turn down to a very gentle simmer.
Cook for exactly 6.5 minutes.
Wash immediately under cold running water for a few minutes once cooked.
Crack and peel the eggs carefully. Usually best by gently knocking them on a surface to crack the shell all over and then peeling.
In a jar or other sealable container that will tightly fit the eggs, add 1 part soy (and, if using, 0.5 parts mirin and sake and honey). Add a chopped chilli (if using).
Plop the peeled eggs into the jar and, if the liquid doesn’t cover, top up with water to cover.
These keep in the fridge for 2-3 days and will get more jammy and less runny in the middle the longer you keep them.