Thursday, September 20, 2012

Quick Lunch: Spaghetti with Soft Boiled Egg and Ebikko

Whenever I want a quick (healthy) lunch, I will grab a packet of pasta or noodles from the pantry. Today, I will share with you one of my favourite, most satisfying pasta creations - a fusion between Japanese (ebikko & seaweed) and Italian (spaghetti). 


Spaghetti with soft boiled egg and ebikko


For this dish, I chose to serve it with a soft boiled egg rather than a poached egg, as soft boiled egg will coat the pasta more evenly (less hardening on the white). It also gives the pasta a nice creamy finish. If you follow my steps exactly, you can get these perfect soft boiled eggs everytime (which you can make for breakfast or anytime of the day!). You can view this post for step-by-step instructions on how to cook the perfect soft boiled egg.

 

I love ebikko (you can also use tobiko) - I like how these little fellas give a little crunch everytime I take a mouthful of the pasta. I also love the umami-ness of the nori seaweed, something which I originally topped on for aesthetics of the dish.




Spaghetti with soft boiled egg and ebikko
Recipe by Baby Sumo
Preparation time: 2-3 minutes
Cooking time: 12-15 minutes
Serves 2

Ingredients
200g spaghetti
100g grey oyster mushrooms, sliced thinly
3 tbsp extra virgin olive oil
4 cloves of garlic, finely chopped
Salt and freshly ground pepper
Fresh parsley, finely chopped
2 eggs, direct from fridge
2 heaped tbsp ebikko (or tobiko)
Nori seaweed, cut into thin strips
Truffle oil

1. Start by cooking the soft boiled egg since this takes the longest time. Firstly, put 450ml of water into a 18cm saucepan and bring to the boil. When water is boiling, remove from heat and place egg into the water. Please use eggs direct from the fridge (timing will differ for room temperature eggs). Using a cloth/dishtowel, tilt the pan slightly so that the egg is submerged 75% in the water (away from the heat). Leave eggs to sit in water for 12 minutes, then remove and serve. Perfect eggs everytime! (Note: This is for 2 eggs)

2. Bring another pot of salted water to boil and cook spaghetti according to pack instructions to al dente. Remove from heat and drain, run under cold water to stop from cooking further.

3. Heat olive oil in frying pan on medium high heat. Add garlic and cook for 2 minutes until golden brown, then add the mushrooms and fry for 1-2 minutes until cooked.

4. Finally add the pasta, parsley and mix thoroughly, and then season with salt and pepper.

5. Remove from heat and divide pasta evenly in two plates. Top with soft boiled egg and ebikko. Garnish with nori seaweed sheets. Drizzle some truffle oil on the egg. Serve immediately. To eat, mix well and enjoy. ;)

Does the egg bear a slight resemblance to the one from JAAN? ;P

The soft boiled egg acts as creamy sauce that coats each strand of pasta! YUM.

Full set of photos can be viewed on my Facebook page here.

*This recipe was featured on Asian Food Channel's FB page on 20 Sept 2012.

38 comments:

  1. Ooo...ebiko and a runny egg...a perfect combo...thanx for sharing =)

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    Replies
    1. You must try and cook it one day.. hehe I'd love to see u try :D

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  2. very nice.... simple and easy to make..

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    Replies
    1. Yes, simple and easy is good for a full time mother :D

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  3. Easy, Simple Person? I wouldn't say that - not easy getting the egg just perfect like that!

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    Replies
    1. Haha, if follow the steps exactly, then you can also get the perfect egg one. We tried it hundreds of times already. But thanks for the compliment yeah! ;)

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  4. We should try this at home, seems not too difficult for us, hehe.

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    Replies
    1. Yup, very easy only! And I think you will like it since got the Japanese element (I know both of u love Jap food).

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  5. Oh you make my lunches look so dull!

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    Replies
    1. Hehe what? I'm sure u eat very well (lots of good food) for lunch ;P

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  6. Delicious!
    Where can I get the ebikko?

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    Replies
    1. Can easily get in most major supermarkets. Cold Storage in The Gardens or Jusco in Midvalley will have.

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  7. Replies
    1. Yes, I hope more ppl can try this at home too :)

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  8. The vibrant color of Ebikko, made the spaghetti looks so nice. crunch crunch* ;-)

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    Replies
    1. I also like the vibrant colour! I like to eat it with rice also.

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  9. Looks yummy! Thanks for the sharing :)

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    Replies
    1. You're welcome, hope u will try it someday.

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  10. Looks really good, love how the egg coats the pasta!

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    Replies
    1. Somewhat like a carbonara, but the egg has been "cooked" in this instance. :)

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  11. gosh, this looks so great. i think it's perfect to pair the egg with ebiko, but it also makes me wonder whether pairing the egg with ikura (the bigger, burst-in-the-mouth salmon roe) might also work, or whether the ikura might be overpowering. hmmmm, time to experiment, heh :D

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    Replies
    1. Actually I thought of ikura too, but I also felt it might be slightly overpowering on the pasta. Probably would be OK if we put only a small teaspoonful. ;)

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  12. I love your fusion recipe! :D I have a not so secret love for Japanese pasta!

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    Replies
    1. Thanks Lorraine! Japanese anything is GREAT!

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  13. Oo i luv this... I always bring spaghetti for my lunch.. if i need to reheat it later using microwave in my office then i jus prepare the sauce the night before.. While reheating i boil the egg then when reheat done ill put the egg on top... Seems like a good idea.. Hehe

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    Replies
    1. Pasta is great as pack lunches, right? I used to make it a lot for work, there are also many that u can eat cold as well, like the sweetcorn tuna one that I made before.

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  14. To be honest, Yen, this series of photos really make me feel hungry! I love the combination! Almost every week we will go to dine in a Japanese restaurant & my son will order his fav pasta.

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    Replies
    1. My kids LOVE Japanese food too, maybe u can try making this for your son at home :D

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  15. Replies
    1. Hehe thanks Kelly! Sexy egg, I like the sound of that!

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  16. I do not quite understand the part on the soft boil eggs, 75% in the water. Any picture? =)

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    1. Hi, if u use exactly the same apparatus as me (18cm saucepan), after adding the water you will see that the water will cover only about 1/2 the egg. Tilt it as per instruction (using a dishcloth), and the egg will be submerged 75% in the water (meaning 1/4 of the egg wont be in the water). I will try n take a photo next time I make soft boiled egg again, ok? :D (Pls follow me on FB, I will share it there www.fb.com/goodyfoodies)

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  17. done! followed u on FB. pls tag me if u rmb =)

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  18. sudden reminds me that maggie with telur separuh masak haha :X

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  19. can you suggest any alternative to ebiko/tobiko for vegetarians?

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    Replies
    1. Hi there, a vegetarian version which I make often is mushroom pasta with soft boiled egg and truffle oil. See recipe here: http://goodyfoodies.blogspot.com/2012/02/i-cooked-mushroom-pasta-with-truffle.html

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    2. thanks, that looks good too.

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  20. Looks delicious, but that's a poached egg not a soft-boiled egg.

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Please drop any comments or questions you may have here. Thank you so much for reading!

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