TASTE
Ramen-Inspired Deviled Eggs By: MANDY ASHCRAFT, TOM CURRY, AND CHRISTIAN LAPUZ // Photo by: DUSTIN ASHCRAFT
These marbled appetizers are pretty to look at but simple to make, and elevate a Southern classic with an Asian-inspired twist. Reminiscent of the flavors you love in ramen, this recipe makes 2 dozen bite-sized “bowls” for your next dinner party. Don’t love spice? This is easily customizable to your taste. You may prefer a sweet chili sauce instead of Sriracha. Here in the Inspire Test Kitchen we experimented with Hellman’s Creamy Honey Chili Sauce in place of the Sriracha, but omitted the mayo, and loved that version too! Ingredients: 1 dozen large eggs 1 cup soy sauce 2 tbsp brown sugar 1/4 cup rice vinegar 1 cup cold water 1/4 cup mayonnaise 1 tbsp yellow mustard 2 tbsp Sriracha Garnish options: green onions, fried onions, hoisin sauce, black sesame seeds, crispy edamame, cilantro, anything else you love in a bowl of ramen!
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Instructions: 1. Add uncooked eggs to a medium pot and fill with water until eggs are just barely covered. Heat to boiling, uncovered. Once the pot reaches a full boil, place the lid and turn off the heat. Do not remove from burner. 2. After 10 minutes, pour off the hot water and fill the pot (with eggs) with cold water. Set aside. 3. In a small pot, bring soy sauce, brown sugar, and rice vinegar to a boil. Remove from heat and add cold water, stirring. Set aside. 4. Take a spoon and carefully shatter the eggshells one at a time with the back of the spoon, without removing the shells. Do not peel them.
INSPIRE COASTAL BEND MAGAZINE MAY 2021
5. Carefully place eggs and soy sauce mixture in a bowl or large Ziploc bag. Refrigerate for at least 4 hours, but 8 hours works best if you want a noticeable marbled effect. Turn the eggs occasionally so that they’re evenly soaking in the sauce. 6. Remove eggs from bowl and peel away shattered shells carefully. Cut eggs in half and scoop yolks into a small bowl. Discard sauce. 7. To the yolks, add mayo, mustard, and sriracha to taste. Add honey if you need to tone down the spice, or add more Sriracha to turn up the heat. 8. Spoon (or use a piping bag) yolk mixture into egg halves. Garnish and refrigerate until ready to serve.
