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Home cooking: Chinese roasted eggs

August 03, 2011

Kelly Rajahpillay and her husband moved to Hagerstown in 2001. They emigrated from the Indian Ocean island of Mauritius.

Rajahpillay said the cuisine of Mauritius is influenced by foods from India, China, France, England and Africa. It is often spicy. This recipe is an adaptation from a traditional food from the Chinese region of Canton.

Rajahpillay said when she serves these eggs, Americans wonder what the dish is. But when they try it, they like it, she said.

These roasted eggs are like a snack. They may be served as an after-school snack or as an appetizer.

This is Rajahpillay's own adaptation, but there are many different versions. Some are sweeter. Some recipes include cinnamon bark or star anise, she said, and some use red wine instead of cooking wine.

Soon after Rajahpillay and her husband moved to Hagerstown, they joined The Presbyterian Church of Hagerstown, where she works in the church office.

— Chris Copley



Chinese roasted eggs

1 tablespoon Chinese five spice

2 tablespoons soy sauce

1 1/4 cup cooking wine

1/3 cup of brown sugar (see cook's note)

10 hard boiled eggs, peeled



Put five spice, soy sauce, wine and sugar in a deep pan and bring to a boil.

Carefully add the eggs and reduce temperature to simmer. Cook for about 30 minutes.

Let cool. Serve eggs chilled or at room temperature with sriracha (a spicy, chili-garlic sauce) or duck sauce (sweet and sour sauce) or without accompanying condiment.

Cook's note: May add additional sugar if sweeter taste is preferred.
— Courtesy of Kelly Rajahpillay, member of The Presbyterian Church of Hagerstown. For more information about the church, go to HagerstownPresbyterian.org or call 301-739-6337.

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