Sambal-Cured Eggs

If you love meal prepping, this recipe is for you or putting together lunch bowls and can basically make a meal! These eggs provide a quick protein-packed punch to any lunchtime salad or rice bowl. Just whip up the marinade, dunk the eggs in, and let them languish in your fridge for a few hours, or a few days. The eggs will soak up all that tasty soy and sambal flavor, and make your meals gloriously umami. Suitable for serving with plain rice, noodles, or slices of buttered bread.

- Recipe by Francesca Hodges

sambal-cured-eggs

Sambal-Cured Eggs

SERVES TIME

Makes 4 eggs 10 minutes (not including marination time)

INGREDIENTS

4 eggs
½ cup (120ml) light soy sauce
2 tbsp (30ml) dark soy sauce
2 tbsp (20g) Homiah Sambal Chili Crunch (Seaweed or Original)
2 tsp (10ml) sesame oil
1 pinch (1g) five spice powder
1 pinch (2g) togarashi - Optional

METHOD

Set a medium pot of water on medium-high heat. Once the water is boiling, gently plop in your eggs and let them simmer for seven minutes.
While the eggs are cooking, make the marinade. In a small bowl, add all the other ingredients and stir them together.
When the eggs are done, immediately transfer them into a bowl of ice water for 2-3 minutes to halt the cooking, then peel them.
Add the eggs to the marinade, and transfer everything into a snug, sealable container, making sure the eggs are at least three-quarters submerged in the marinade.
Keep the marinating eggs in the fridge for anywhere between 2 hours and 2 days — the more time spent in the fridge, the more intense the flavor!
Enjoy with rice and other toppings.

SHOP INGREDIENTS