Boiled eggs are a breakfast powerhouse. They’re quick to make, perfect for popping on toast (or eating like an apple!) and are packed full of nutrients but they can be a little dull.
I first came across the idea of flavouring eggs when I was looking into Japanese cooking techniques and came across Nitamago eggs (which translates as ‘salt flavoured boiled egg’).
As an aside, the Japanese have some really beautiful words to describe concepts that we don’t really have words for. My favourite has to be ‘Ikigai’ meaning ‘your reason for being’ – the thing that gets up on the morning.
Anyway, back to the eggs…
These are the kind of eggs you’d get if you ordered a traditional Ramen soup, only instead of being flavoured with soy sauce, they use a selection of subtle spices which makes them a beautiful golden colour.
Traditionally you’d soft boil them so you have a gorgeously gooey-yolk, but they are equally as tasty hard boiled (and probably easier to eat if you’re on the go!).
I love them for breakfast on top of a couple of slices of toast or with a couple of sweet potato rostis but they’re also great for adding to Buddha bowls (basically big bowls of all kinds of deliciousness) or grabbing as a snack. I often make up a big batch at the weekend so they’re on hand for when I fancy something simple and slightly spicy throughout the week.
Easy to make
Perfect for snacking on
Customisable (just mix up the spices you use)
Packed full of protein
If you give this recipe a try, let me know how you like it! Leave a comment and share it – it’s super helpful for me and other readers.
And as always, don’t forget to take a picture and tag it #FearFreeFood on Instagram. I love seeing what you cook up!