No apology for the dark, stark presentation here. I love the simplicity of these sweet and savoury eggs and will happily eat them as a snack on their own. You could of course, add them to a salad or serve them Asian style, in pho with noodles. Alternatively you could place them with their marinade in a sterilised jar where they will keep for several months. Be warned, the longer they sit in the marinade the darker the whites will become and the deeper the darkness will penetrate.
Ingredients
5-6 hard boiled eggs
225 ml water
2 tbsp Demerara sugar
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp black rice vinegar
1 Scotch bonnet chilli (or substitute hot chillies of your choice)
1 star anise
Method
Ingredients
5-6 hard boiled eggs
225 ml water
2 tbsp Demerara sugar
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp black rice vinegar
1 Scotch bonnet chilli (or substitute hot chillies of your choice)
1 star anise
Method
- Mix together the water, sugar, soy sauce and rice vinegar and place in a saucepan with the star anise.
- Pierce the Scotch bonnet in several places with a sharp knife and add to the saucepan.
- Heat gently and simmer for 5 minutes.
- Place the eggs in a jug or jar and pour the liquid over them (include the chilli and star anise if you wish). Cover and leave to marinate for at least 6 hours, turning the eggs occasionally.
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