I’m pretty sure it’s too much to ask to the kids to give up the chocolate this Easter, but since we’re talking eggs…
I’m always looking for easy ways to pique the kids’ interest in something completely bog standard; like rolling raw zucchini ribbons into scrolls – this for some reason really got Frankie going and she loves raw zucchini now, Elizabeth’s not convinced, but I’m working on that.
Anyway, I’ve seen people put a boiled egg in their kids’ lunchboxes. My kids for some reason think that’s gross. Now I love a boiled egg, but the difference between a plain boiled egg and one with a few flakes of sea salt is frankly life changing, so I took that lesson and ran with it.
My kids have been totally sucked into the sweet and salty heaven that is the local Sushi Train so I thought I’d try Momofuku’s Soy Sauce Eggs, otherwise known as Ramen Eggs. The eggs are cooked just so the yolks are custardy and delicious, then peeled and soaked in a salty sweet dressing. I followed the recipe on the Food52 blog see here and the kids loved the spin and no longer labelled boiled eggs ‘gross’.
I make a big batch – they will keep in the fridge in an airtight container for up to a month. There are a bunch of different things you can do with them, as Momofuku Chef Christina Tosi says; ‘They are perfect on their own as a snack, or on an English muffin (Eggs Benny setup), in pasta, or cut up and mixed into a salad,”. In our house they generally just sit in the fridge until they get gobbled up whole.
It requires an investment in sauces to start with, but you can reuse the soaking liquid, as well as use it as a base for a salad dressing, or to add to chicken stock to make an asian broth.
Image: Writer’s own