Hard or soft-boiled eggs are soaked in liquid spiked with spices and soy sauce that gives you beautiful dark brown eggs
One of the things that mom taught me how to make before I moved to Minnesota Spiced Boiled Eggs. It’s one of my favorites and mom made them often to accompany our meals or as snacks.
Dad loved his hard-boiled eggs like really hard and dark in color and so mom’s recipe took about 2 days to infuse all that flavor and color into the eggs. I used to make it the way mom does, but now I shortened the time though. I just soaked the eggs in the liquid for 12 hours and it gives me great result too. I think the colors are dark enough for me and I can taste the spices too. I used dark soy sauce instead of regular soy sauce. A little bit of cheating but hey, it works 🙂
Spiced boiled eggs (Telur kecap)
- Boil the eggs as you would normally make hard-boiled eggs, around 10 minutes. I cook mine for about 7 minutes, so the yolk is still somewhat soft. Let them cool and then peel
- Bring 6 cups of water in a medium size pot to a boil. Preferrably not to big of a pot so when you soak the eggs in the liquid, the liquid can cover the eggs completely. Add all the spices. Put in the rest of the ingredients and lower the heat and cook until the sugar dissolves. Remove from the heat and then let the liquid cool down completely
- When the liquid is cool, add in the peeled eggs and make sure that it is completely submerged in the liquid, if not, you may need to change to a pot or large bowl that can barely fit in all the eggs and remained submerged in the liquid. Put this in the refrigerator and let it soak for at least 12 hours but no more than 24 hours. Discard the liquid, keep the eggs in refrigerator for up to 3 days and serve with whatever you like or eat them as snacks
You might like other recipes using eggs too.