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.

They are:

Subtly spiced
Easy to make
Nutritional powerhouses
Perfect for snacking on
Customisable (just mix up the spices you use)
Packed full of protein
Super delicious

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!

Print Recipe
Golden Eggs
The perfect grab-and-go breakfast! Subtly spiced, packed full of protein and super easy to make!
Prep Time 25 minutes
Cook Time 4 hours
Prep Time 25 minutes
Cook Time 4 hours
  1. Boil the eggs for 3-10 minutes depending on whether you prefer a runny yolk or a hardboiled egg.
  2. While the eggs are boiling, empty some ice cubes into a large bowl and fill the bowl with cold water.
  3. Once boiled, remove the eggs from the pan and immediately plunge them into the ice-filled bowl of water to stop them cooking any longer so your yolk is the desired consistency. Leave in the water until they are cool enough to peel.
  4. While the eggs are cooling, make the marinade by combining apple cider vinegar, water, turmeric, chilli, salt and sugar in a small saucepan. Heat until the mixture comes to a boil, simmer for 5 minutes and then leave to cool slightly.
  5. Once the eggs are cool enough to handle, peel them and place in a large mason jar or heatproof, airtight container and pour the marinade over them. Top up your jar or container with more water if needed so the eggs are completely submerged. Leave to cool, cover, and store in the fridge for at least four hours.
Recipe Notes

*You can experiment with different spice combinations to suit your taste. I also have a beautiful beetroot variation that I’m SO excited to share with you in the Fear-Free Food cookbook!!