Kids and adults will have fun seeking out coloured boiled eggs in gardens and parks this weekend. The question is, once the egg hunt is over, what do you do with all those Easter eggs you have accumulated? Yen has some ideas on how to put those boiled eggs to great use.
As a family with young children, our favourite Easter activity is definitely egg hunting on Easter morning. We would decorate the eggs with the kids on the eve of Easter and then pray hard that it would not rain the following morning.
On Easter morning, we would hide the eggs all over the garden and send the children out on an egg hunt. The question is, once the egg hunt is over, what do you do with all those Easter eggs you have accumulated?
Here are several egg-cellent suggestions on how to put those leftover Easter eggs to good use.
1. Eat them straight away
Not only do kids love hunting for Easter eggs, they also cannot wait to eat them! The easiest and simplest way of eating them is to peel and have them with some light soy sauce. This is how the Chinese like eating their boiled eggs.
2. Mayonnaise and eggs make a great pair
Add 1 tablespoon of mayonnaise to every boiled egg and you have a versatile filling which you can use in wraps as well as sandwiches. A classic combination is cucumber with egg mayonnaise sandwiches, which you can make using any type of thin white or wholemeal bread and can be served for breakfast or afternoon tea. You can also use tortilla wraps and fill them with egg mayonnaise and a variety of vegetables such as lettuce, cherry tomatoes and grapes, for something different.
3. Use them in salads
Boiled eggs are great in salads, and since they keep well you can make them for your packed lunches, picnics or even parties well in advance . They are also a great source of protein so you can substitute them for meat in your salads.
Try using boiled eggs in Salad Nicoise, Cobb Salad or you can even come up with your own salad creation - just put anything you like and make it your own. “A nutty salad” is my creation consisting of lettuce, cherry tomatoes, cucumber, walnuts, almond flakes, croutons, bacon and hard boiled eggs with a balsamic vinaigrette dressing.
4. Dress them up
With a few ingredients, you can transform an ordinary boiled egg into something quite delicious, such as Devilled eggs or Scotch eggs. My Devilled Eggs recipe contains a little butter to give the yolks extra creaminess plus Shichimi powder (Japanese 7-spice powder) to give it a spicy kick. For the kids, you can make this version of cheesy creamy boiled egg with dill for them - non-spicy but just as nice.
5. Complement your main meal
In Malaysian cuisine, boiled eggs are often added to complement a main meal. Examples are nasi lemak (fragrant coconut rice served with various condiments), Hokkien prawn mee and braised pork belly with soy sauce.
Braised pork belly with soy sauce and boiled egg, also known as tau yew bak was a dish I often cooked when I was a university student in the UK and feeling homesick. The meat is braised until fork tender with melting layers of fat. Here’s my family recipe for this dish, which has received approval from friends (including many British ones) who have tried this in the past.
Braised Pork Belly with Soy Sauce and Boiled Egg (Tau Yew Bak)
Preparation time: 10 minutes
Cooking time: 2 1/2 hours
500g pork belly, cut into 2cm x 6 cm slices
10 shitake mushrooms, soaked overnight, halved and stalks removed
5 cloves of garlic, finely chopped
2 onions, sliced thinly
5-6 dried chillies, soaked for 1 hour (you can add more if you prefer it “spicier”)
3 hard boiled eggs, boiled and peeled
1 1/2 tbsp cooking oil
Light soy sauce, to taste
1 tbsp dark soy sauce
Water, approx. 300ml
1/2 red chilli, deseeded and sliced thinly
1 spring onion, cut thinly
1. Place the sliced pork belly into a container and marinate with 2 tablespoons of light soy sauce overnight in the fridge. This is to infuse the flavours into the pork belly.
2. Heat the oil in a large pot on medium heat and add the garlic and onion. Cook for 3-4 minutes until the onion has softened.
3. Add the pork belly and brown it slightly, for 2 minutes. Then, add enough water to cover the pork belly (approx. 300ml), dark soy sauce and about 2 tbsp of light soy sauce. Finally, add the dried chillies and mushrooms and braise for 2 hours on low heat or until the fat layers become wobbly.
4. Place the boiled eggs into the pot 30 minutes before the dish is ready so that the sauce can be infused into the eggs. The sauce should have thickened slightly at this stage.
5. Always taste your cooking. Season with more light soy sauce if required. You may also find that some fat is released from the pork belly, just use a spoon to skim the oil away.
6. Remove from heat. Garnish with spring onions and chillies and serve immediately with boiled rice.
What are your top ideas for using up boiled eggs? Let us know here or over on Great British Chefs Facebook page.
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