Ramen Eggs

Soft custardy yolks.  Wonderful atop noodles, soup, or a salad.  

In a pot deep enough to cover eggs with at least 1 - 2 cm of water, bring water to a rolling boil.

Gently lower eggs into the boiling water and set timer for 7 minutes as soon as the first egg is in the water.  

When the timer goes off, remove pot from the stove and under the kitchen tap quickly cool down the eggs. Exchanging the water as needed.  

You can either peel, cut in half and enjoy on your ramen, salad or even a sandwich.  Or you can do a quick flavouring of the eggs.

Tea eggs are cracked and left to steep for a few days in a mixture of black tea, cinnamon sticks, star anise and Sichuan peppercorns.

I enjoy a quicker method to flavour the eggs. With still got eggs cooked how you like, let cool down in a mixture of water soy sauce, green onion, ginger, sesame seeds, a hint of sesame oil.  Either leave over night or just until cooked down and also sprinkle the marinade over the ramen.

Generally, I don't think far enough ahead to do anything other then make the soft boiled eggs and eat them right away.

Enjoy!

CBC Kelowna's Shortbread cookie recipe

This recipe is from Sandy French.  She won the best shortbread cookies in 2012.

These need to bake early in the season and left to mature for a month in air tight container stored in a cool dry place.

Ingredients:

1 cup rice flour 

1 ½ cups regular or gluten-free flour

1/2 lb. butter

½ cup berry sugar (not icing sugar)

Directions:

- Mix flours, then mix with sugar.  

- Cut in butter, then knead about 15 minutes, until mixture is soft and buttery (warm, strong hands really help).  

It should feel like warm, greasy pizza dough.  

Roll out onto floured surface (1/8" - ¼" thickness) and cut into shapes.  

Bake at 350 F for 20-25 minutes, until just golden brown. 

Careful — they burn easily!!

Pop them into an airtight container and refrigerate for 4-8 weeks.

"For best results, the cookies need to be kept in a sealed container in a cool place for a minimum of a month before being eaten. This allows them to mature and become soft so that they melt in your mouth and have a truly buttery flavour," French says. "I always make mine in October."

Yield: 1 - 2 dozen