Ep 5 - Quick Bites - Purple Pickled Egg Ramen Recipe!
On the fifth episode of the Film and Food Podcast Chris hosted the debut 'Quick Bites' format - a series of quick thoughts on everything Chris has been watching lately plus some film-inspired snack recipes to inspire you at home! This was such a fun new format so make sure to check that episode out by clicking on the "Podcast" tab!
This recipe is inspired by the musical film Hamilton, in particular it is inspired by the pickled eggs American revolutionary soldiers used to eat - a key part of the film. So you get a perfect purple pickled egg that goes incredibly well with a simple tasty ramen!
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Purple Pickled Egg Ramen
Recipe Commitment: Easy-Medium
Expand your horizons by trying this great pickled egg dish! Not only do you get Instragrammable purple eggs, but also a great twist to a tasty bowl of ramen!
You will also need as large jar, I used a 1 litre jar, for this recipe!
6 boiled eggs
1/3 red cabbage
300ml red wine vinegar
2. star anise
1 teaspoon cloves
1 teaspoon mustard seeds
2 fresh bay leaves
1 tablespoon honey
500mls of your choice of stock (I used vegetable)
2 teaspoon Chinese five spice
2 cm grated ginger
1 packet of ramen noodles
1 corn cob
2-3 spring onions
1 chicken breast
1. Hard boil the eggs in salted boiled water for 10 minutes. Drain the pot and run the eggs under cold water, then peel and keep aside in a bowl.
2. Toast star anise, mustard seeds and cloves in a dry pot on medium heat until fragrant, at least 3-5 minutes. Add bay leaves and 250ml boiling water. Cook for another 3 minutes.
3. Add the red wine vinegar, honey and 2 teaspoons of salt, bring to the boil for about 3 minutes. Shred the cabbage.
4. Take the pot off the heat, add the shredded red cabbage and use a spoon to squish all of it under the surface of the liquid. Leave to soak for 5 minutes.
5. Layering time!
Assemble the pickle in the jar. First, add an egg, than a spoonful or two of the pickle mixture. Keep repeating this process until you have run out of eggs. Scoop the rest of the cabbage and pour any liquid into the jar. All the eggs should be immersed in the liquid.
Store the jar in the fridge for at least 24 hours to get its flavour and colour, but the eggs should be tasty for 1-2 weeks.
6. Now to make the ramen.
Remove an egg from the jar and cut in half. Chop 1/2 of the kernels off the corn cob. Thinly chop the spring onions. Leave all the ingredients on a plate for serving later.
7. Cook the chicken breast in some olive oil on a pan until throughly cooked. Slice into 2-3cm thick slices and set aside.
At the same time, have the stock, ginger and spices simmering in a pot. After 5 minutes add the ramen into the pot. Cook the noodles for about 5 minutes or until cooked.
8. Assmeble the ramen in a medium size bowl. First add some spring onion and corn to the bottom of the bowl. Then remove the noodles from the liquid and place in the bowl. Then pour in enough stock to reach about two-thirds of the bowl. To finish, add the chicken slices, pickled egg halves, the rest of the spring onions and corn on top.
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