SOY SAUCE EGGS

Ajitama, we love you. A seasoned, soft-boiled egg sliced lengthwise, the yolk creamy and delicious, the whites impregnated with subtle soy sauce flavor, this is the egg that rests atop ramen noodles and broth, beckoning your chopsticks. In Japan , these eggs seem almost luminous , with the yolk varying in hue from sunflower yellow to the red of the setting sun. (All created naturally- the variety of eggs in japan is awesome). A few practical notes to keep in mind:

- First, use eggs right out of the refrigerator so the raw yolk is as cold as possible, which will prevent it from cooking through. Also, we ask you to punch a tiny hole in the eggshell before cooking. This helps loosen the egg white from the shell during cooking, making it easier to peel. Finally, you'll see we also ask you to spin the eggs while they cook. Why spin? the centrif-ugal force causes the yolks to set in the center of the egg, which looks more beautiful (and the centered yolk also helps with peeling)

MAKE 4 EGGS

4 eggs

2 cups soy sauce marinade(opposite)

Cooking:

Fill a saucepan with water and bring to a boil over high heat. when the water boils, reduce the heat to medium.

Use a pushpin or other stiff pin to gently open a small hole on the bottom of each egg (the rounded side is the bottom, rather than the pointy side.) Be careful not to break the sell elsewhere.

Gently place the eggs in the boiling water. Cook for 5 to 7 minutes

(S minutes for a runny yolk, 7 minutes for a firmer, yet still soft, yolk). For the first 2 minutes of cooking, use a spoon or chopsticks to spin the eggs around in the saucepan.

When the eggs are ready, pour out the boiling water, and place the saucepan under cold, running water to cool the eggs. When the eggs are cool, peel them.

Pour the marinade into a bowl and add the peeled eggs. Marinate the eggs in the refrigerator for up to 12 hours. (The longer they marinate, the more pronounced the soy sauce flavor, as you desire.) The eggs will keep in the refrigerator for 1 week.

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