Sohofama's 24-hour drunken eggs

Tam West

My interpretation as outlined to me by Jovi, Sohofama’s maître d’.

Ingredients

6 small	Eggs (Main)
1 cup	Shaoxing rice wine (Main)
6	Goji berries, halved lengthways, soaked in hot water for 5 minutes
1 serving	Baby cos lettuce, for serving

Directions

1. Put the eggs into a saucepan of cold water and bring to the boil. Boil 4 minutes, remove from the heat, drain and run the eggs under cold water until completely cold.
2. Carefully peel the eggs. Place in a deep bowl just big enough to hold them. Pour the wine over the top so they are submerged. Reserve for 24 hours, turning occasionally.
3. Drain the eggs (use the wine one more time for another batch if desired). Cut the eggs in half lengthways.
4. Place some lettuce leaves on a serving platter and put the egg halves on the lettuce, cut sides up. Place half a goji berry on one end of each egg half and sprinkle lightly with salt.

See more of Ray's Hong Kong-inspired recipes

• Green bean, onion and capsicums
• Pickled radishes
• Braised eggplant with pork, miso and brown rice