Asian Style Hard Boiled Eggs - Simple Comfort Food

By A Mystery Man Writer

Pin4 A few years back, I decided to give pickled beet eggsÂ 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. 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. 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! Pin4