I dropped the ball on that one for a little bit, but now that the weather is cooling off a bit, Sunday Brunch is back with a bang. I absolutely love Sunday brunch and I can’t think of a better way to re-introduce my favorite series than with this bacon and egg breakfast ramen.
Noodles might not be what you think of when you think of brunch, but to me, noodles are the perfect food, especially when paired with eggs. Eggs are my spirit food (noodles are too!). If there are eggs around, you best believe I’m going to be there. Some of the best eggs I’ve had have been in Japan and it’s no wonder because they take their eggs seriously there. The raw eggs in Japan are gorgeous: the yolks are a deep golden yellow and the whites are firm and tight. As in love as I am with the egg quality, I am even more in awe of they way they perfectly cook eggs.
Even places where you don’t expect the eggs to be done perfectly, they are. Last year, while cold and hungry in Hokkaido, Mike and I wandered into a random ramen joint. We were seated promptly at a communal table set with a bin of chopsticks and a big bowl of eggs. At first, I wasn’t sure what the bowl of eggs was for. Was it accidentally left on the table? Were they free, kind of like a Japanese bread basket equivalent? I conferred with Mike and after surreptitiously looking around we concluded that the eggs were complimentary.
Guys, it was my DREAM. All you can eat excellently soft-boiled Japanese eggs. I had one, which was perfection. I wanted another (and another and another and another) but didn’t want to be that uncouth tourist who fills up on eggs, so I held myself back. But then, I looked to my left at a dude and his girlfriend and he was peeling and eating egg after egg after egg. He must’ve had at least six and the waitstaff didn’t bat an eye. I took it as a sign and had two more eggs. Best eggs ever.
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