Poached

I am a big fan of runny poached eggs. SB and I eat poached eggs on toast with fresh tomato and chipotle hot sauce just about every Saturday and Sunday morning. So delicious. And recently, after watching a few episodes of "Mind of a Chef" featuring the ridiculous and kind of awesome David Chang, I found a new platform for my favorite egg - ramen.

Normally when I think of ramen, I think of those brightly colored instant ramen packages filled with hard noodles and salty flavor packets. I think of my laziest days of college, eating instant ramen out of a styrofoam cup just by adding boiling hot water. Voila! Three minutes later you've got a meal. And although David Chang loves instant ramen, nearly every single episode of the show (regardless of the show theme) features freshly made ramen and the art of creating a beautiful meal with it.

And one way to make a beautiful ramen dish, is to top the ramen with a poached egg.

This winter I shall bring ramen back, but this time make it good and fresh and with a runny yolk on top. It'll also give me a reason to make chicken stock, which I've thought about making but never quite got over the hump of how long it takes.