Serves 2
40 min
Soft Boiled Egg with Spicy Sriracha Caviar
Recipe GLPRd6f31f005711dd
A sophisticated brunch dish featuring creamy soft-boiled eggs topped with delicate sriracha spheres, a savory umami-rich sauce, and bright garnishes. The sriracha caviar is made by dropping the spiced mixture into chilled oil, creating jewel-like orbs that burst with flavor. A restaurant-quality presentation that comes together with simple, elegant technique.
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Ingredients
2 Large eggs
as needed Vegetable oil for chilling
to taste Sriracha hot sauce
as needed Water
as needed Agar agar powder
1 TBS Tamari sauce
1 TBS Sake
1 tsp Fish sauce
1 Green onion, thinly sliced
1½ tsp Furikake spice seasoning
Kosher salt
Directions
Pour vegetable oil into a tall glass or wide-mouth pitcher and place in the freezer for at least 30 minutes until thoroughly chilled. This will be used to set the sriracha caviar.
In a small saucepan, combine sriracha, water, and agar agar powder. Bring the mixture to a boil over medium-high heat, stirring occasionally. Remove from heat and let the mixture cool for 5 minutes before proceeding.
Fill a pot with water, add a generous pinch of kosher salt, and bring to a rolling boil. Carefully lower the eggs into the water using a spoon. Reduce heat to low, cover, and cook for exactly 5 minutes to achieve soft-boiled eggs with a runny yolk.
While eggs cook, prepare an ice water bath. When the 5 minutes are up, use a slotted spoon to transfer the eggs immediately into the ice water to stop the cooking process. Let them cool for at least 1 minute.
Using a pipette or eye dropper, carefully release small drops of the cooled sriracha mixture into the chilled vegetable oil. Allow each droplet to sit in the oil for approximately 2 minutes so the agar agar sets and forms caviar spheres. Gently stir the sriracha mixture in the saucepan between batches to prevent a skin from forming on the surface.
Using a slotted spoon, carefully remove the formed sriracha caviar from the oil and place on a paper towel to drain briefly.
In a small bowl, whisk together the tamari sauce, sake, and fish sauce to create the seasoning mixture.
Gently tap and remove the top of each soft-boiled egg. Drizzle the tamari mixture into each egg, then top with a sprinkle of furikake, sliced green onion, and a generous portion of the sriracha caviar. Serve immediately.
