Salty, hoppy, and a little bit sweet, Beer-Cured Ajitsuke eggs will take your lunch (breakfast, dinner, snack) to the next level. —INGRAIN, Spring 2019
At one point, ramen got to be the lunch “thing” at work; one of our former brewers, Ryan Brei, was so obsessed that he had a meme of a bowl slurping up its own noodles tattooed on his forearm. (Not as cannibalistic as it sounds.) This beer-cured ajitsuke egg recipe was his contribution to a book we all pulled together about Goose Island Beer Co. called Urban Ingredients. The eggs are excellent in ramen, yes, but also on their own as a snack or lunch.
Makes 8 eggs
8 large eggs
½ cup (4 ounces) light ale (312 Urban Wheat) or pilsner
⅓ cup soy sauce
⅓ cup mirin
⅓ cup sugar
8 large eggs (a few more if they are small) from your coop and wash them well. Place eggs in a medium pot, cover with water by about 1 inch, and crank up the stovetop to high heat. When the water begins to boil rapidly, immediately turn off the heat.
Eggs to rest, covered, for about 5 minutes without opening the lid (4 minutes if they are on the small side). Transfer eggs to an ice bath and let cool for a few minutes before peeling. (Don’t wait too long; they can be more difficult to peel.)
½ cup water + ½ cup (4 ounces) light ale (312 Urban Wheat) or pilsner + ⅓ cup soy sauce + ⅓ cup mirin + ⅓ cup sugar together in a medium bowl. Pour marinade into a large measuring cup, mason jar, or other container that will allow the eggs to be completely submerged.
Eggs to the container, cover, and refrigerate overnight. Discard the marinade and store the eggs in the refrigerator for up to 1 week.
Ready to roost? Check out what happens when beer folks try their hand at backyard urban chicken farming.