Tag Archives: pastina

The Fegguary Challenge: Eggstra Special Challenge

6 Feb IMG_2238

My friend Jeff started the #Fegguary Challenge a few years ago, and this year he upped the ante to an Eggstra Special Challenge (inspired by the Ice Bucket Challenge, I’m sure, but with a focus on health rather than donations).  I was on his first list of challengees (and now I have to challenge 3 people… stay tuned on Facebook for my official challenges).

Luckily, I am always stocked with eggs (because I love them!) and Pete & Gerry’s Organic Eggs are my favorite (it helps that they are also my favorite clients).


What is not to love about small family farms, a great set of people, and delicious healthy eggs?


So for my Fegguary challenge, I decided to try to make an egg dish I have always loved but never made.  The eggs that are in ramen soup are one of my favorite things on earth.  Also called Ajitsuke Tamago, I turned to Serious Eats for a quick “how to.”  Sadly, I didn’t have sake, so I decided to use rice wine vinegar instead.  This made sense in my head.  I also replaced the sugar with brown sugar because I saw that in another recipe and thought it would be a good change.

First step, boil eggs (since I’m pregnant, I went with hard boiled… which I also turned to Serious Eats for the real story on how to get them perfect… a bit creamy but not raw).

Put eggs covered in cold water.


Bring to boil.


Take off heat and cover for selected time (I went 8-9 minutes).


As the eggs were cooking, I assembled my ingredients and mixed up the marinade per the recipe. (Though I just realized I didn’t add the water… so I guess I had a more concentrated marinade than I was supposed to!)


Then I peeled the eggs (and these peeled pretty well… because they were a few weeks old.  I found out the hard way a few weeks ago that freshies actually don’t peel well when I got all excited about hard boiling some eggs fresh from the farm. Whoops.)


And set the eggs in the marinade.


Then covered them with a paper towel to keep them submerged.


About 11 hours later, I drained off the marinade and stored them in the fridge for another 2 days (only because we weren’t ready to eat them yet).


And then we had them over pastina. While, sadly, not ramen, the egg added a bit of protein and flavor to a simple pasta.



They were “dyed” a really pretty color which went a few millimeters into the whites when cut open.  The touch of sweetness form the marinade was exactly what I was hoping for and it tasted a lot like the ramen eggs I have come to love.  Great flavor.

Thanks for the #Fegguary Challenge, Jeff. You inspired me out of my eggy comfort zone to hatch a plan for an eggceptional project.

And now I challenge YOU, dear readers.  Tag me if you take the #fegguary challenge!