Kentuckyaki-Marinated Ramen Eggs

A quick Kentuckyaki infused take on Momofuku's Soy-Sauce Marinated eggs, perfect to top a brothy bowl of noodles or eat straight up! 

Ingredients

• 6 tablespoons warm water
• 6 eggs
• 1/2 cup Bourbon Barrel Foods Kentuckyaki
• 2 tablespoons sherry or rice vinegar
• 1 tablespoon sugar

Directions

Intro

Ingredients

• 6 tablespoons warm water
• 6 large eggs
• 1/2 cup Bourbon Barrel Foods Kentuckyaki
• 2 tablespoons sherry or rice vinegar
• 1 tablespoon sugar
• Bourbon Barrel Foods Smoked Citrus Pepper

Directions

1. In a bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and Kentuckyaki.
2. Bring a pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 350seconds, stirring slowly for the first minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.
3. When the eggs are cool enough to handle, peel them, transfer the eggs to the Kentuckyaki mixture and marinate in the fridge for  2-6 hours, place a plate on top to ensure submersion.
4. Remove eggs from the mixture (you can re-use for another batch of eggs), you can store the eggs in an air tight container. 
5. To serve, cut the eggs in half and sprinkle them with sea salt and Bourbon Barrel Smoked Citrus Spice.

Pro Tip: Use the best eggs you can find for golden yolks!

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