Posted in Recipes

Hard Boiled Eggs with Asian Flair


We just bought 6 laying hens which makes the total of our chickens to 11 girls. It’s great to have an abundance of eggs. We eat fried eggs, over easy eggs, scrambled eggs, egg salad , omelettes. Here is an easy recipe to have lots of eggs at once!

Ingredients (serves 6)

  • 6  eggs
  • 3/4 cup soy sauce or tamari
  • 1/2 cup water
  • 1/2 cup cooking sake
  • 5 slices ginger
  • 1/2 teaspoon garam masala or five spice powder


1. Place eggs in a small pot, add enough water to cover them and bring to a boil. Count 7 minutes. You want firm but not hard-boiled eggs. Place them immediately in cold water. You will need to PEEL the eggs or crack them well, so the egg whites need to be firm enough to withstand this.

2. Tap eggs gently all over to cover with cracks or peel them entirely. Cracking the eggs will give them a mottled look that is really beautiful, but peeling them will give them a consistent coating.

3. Add the eggs to a pot that is small enough that when filled with the ingredients it completely covers the eggs. If  it is not completely covered it helps to place a wet paper towel( don’t forget to ring out) over the eggs. This enables the liquid to come up over the eggs when simmering.

4. Simmer over low heat for 25 to 30 minutes, then let steep for another 1/2 hour. Cool.

5. If you have left the shells on, crack open the eggs and peel them.

Serve whole or sliced as an appetizer or a side dish,  take on a roadtrip or picnic.



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