These marinated eggs make a very comfort breakfast or late snacks for me. One or two eggs are enough to finish a large bowl of rice. That’s why they also have a name, called ‘rice thief’. I think it’s so true. I usually make 7-8 at a time so that they can last for a week (I keep them in the fridge).
When you serve, make sure you serve with some of the soy sauce and onion, and drizzle some good quality of sesame oil over the rice. Yum! I hope you enjoy this recipe.
INGREDIENTS:
8 Eggs
1 Onion
5 tablespoons Red Chili Flakes
1 tablespoon Chili Powder
1 cup Light Soy Sauce
1/4 cup Sugar
Sesame Oil (to serve)
DIRECTION:
1. Bring a pot of water to a boil over high heat. Add eggs; boil them for 6 minutes. Drain the water. Submerge the eggs in cold water until they are completely cool off. Carefully shell the eggs.
2. Peel the onion. Then, cut it into dices.
3. In a large zip lock bag, add the onion and the rest of the ingredients. Rub it until it is mixed evenly. Add the eggs. Zip the back. Refrigerate the eggs at least 12 hours before using them. Enjoy them with a bowl of steamed rice.
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