Ramen Eggs
Farm to Fork: where pasture-raised care meets simple, flavorful cooking at home.
Today we're making ramen eggs, the Wilcox way. Soy-marinated, jammy, and the easiest upgrade to any bowl.
How to make it:
Bring Wilcox eggs to a boil, cover with a lid, and turn off the burner. Set a timer for 4–6 minutes (depending on how soft you like your eggs)
Transfer to an ice bath
Mix soy sauce, mirin, warm water, brown sugar, green onion, garlic, and ginger
Peel and submerge eggs in marinade
Chill at least 4 hours (overnight is even better)
