Asian Style Hard Boiled Eggs

A few years back, I decided to give pickled beet eggs another opportunity. When growing up, I recall my parents, and relatives going nuts about how good they were. While I went through the process of cooking them and then letting them take a nice, long bath in the beet juice, I was looking forward to trying them. Well, the day came, I sliced one open, and sure enough, I still did not care for them. Maybe it is the love I do not have for beets, I mean I try to eat beets throughout the year, but time and time again, I am never sold on their flavor, which is unfortunate because I know how good beets are for you.

Asian Hard Boiled Eggs Recipe

As the Easter holiday quickly approaches, I decided to take that idea of a pickled egg, and actually turn it into a flavor profile I knew I would love. Asian inspired hard boiled eggs for the upcoming festivities. I wanted that exterior color that the beet juice gave, and I wanted that texture that the pickling creates. These Asian hard boiled eggs were exactly what I was looking for.

Let’s get started.

  • 6 eggs
  • Cold water
  • 2 cups of soy sauce
  • 3 cloves garlic, smashed
  • 2 thai bird chilies, smashed
  • 3 inches of ginger, cut into coins
  • 4 inches of lemongrass, smashed
  • 1/2 cup of vinegar
  • 1 pinch of red chili flakes
  • 1 cup of ice
  • cooked rice, optional

Start by adding the eggs to a pot. Cover with about 2 inches of cold water, and place on the stove on medium high heat. Bring this to a simmer, then remove from the heat and let them sit in the hot water for 11 minutes.

Add another pot to the stove and add the remaining ingredients. Bring this to a boil, then turn off the heat, and let cool.

Add cold water to a large bowl and dump in the ice. After the 11 minutes, remove the eggs with a slotted spoon and place gently into the ice water. This will allow the eggs to be easily peeled.

Carefully peel the eggs and set them aside.

How to make Asian style eggs recipe

Pour the soy sauce mixture into a sealable container large enough to hold the soy sauce mixture, and eggs. Add the eggs into the container. Seal, and place in the refrigerator for a minimum of four days.

After four days, take an egg out, and slice in half, and eat it by itself, or serve alongside with a bowl of rice.

You get this wonderful soy flavored egg. Just salty enough to be perfectly paired with rice. A great meal, or snack to be had throughout the day. So now I found my perfect pickled egg, just done Asian style. I hope you enjoy!

Asian Style Hard Boiled Eggs
Author: 
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 6 eggs
  • Cold water
  • 2 cups of soy sauce
  • 3 cloves garlic, smashed
  • 2 thai bird chilies, smashed
  • 3 inches of ginger, cut into coins
  • 4 inches of lemongrass, smashed
  • ½ cup of vinegar
  • 1 pinch of red chili flakes
  • 1 cup of ice
  • cooked rice, optional
Instructions
  1. Start by adding the eggs to a pot. Cover with about 2 inches of cold water, and place on the stove on medium high heat. Bring this to a simmer, then remove from the heat and let them sit in the hot water for 11 minutes.
  2. Add another pot to the stove and add the remaining ingredients. Bring this to a boil, then turn off the heat, and let cool.
  3. Add cold water to a large bowl and dump in the ice. After the 11 minutes, remove the eggs with a slotted spoon and place gently into the ice water. This will allow the eggs to be easily peeled.
  4. Carefully peel the eggs and set them aside.
  5. Pour the soy sauce mixture into a sealable container large enough to hold the soy sauce mixture, and eggs. Add the eggs into the container. Seal, and place in the refrigerator for a minimum of four days.
  6. After four days, take an egg out, and slice in half and serve. Eat it by itself, or serve alongside a bowl of rice.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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