Sohofama’s 24-hour drunken eggs
Photo by Tam West
My interpretation as outlined to me by Jovi, Sohofama’s maître d’.
- 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.
- 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.
- Drain the eggs (use the wine one more time for another batch if desired). Cut the eggs in half lengthways.
- 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.