The Umami Egg [recipe] and How to Hard Boil Eggs

Umami Hard Boiled Egg
One of the foods we’re incorporating more regularly into our days is eggs. We find ourselves trying to add one or two some time during the day because they’re such a valuable source of healthy nutrition. Egg white are protein, and the yolks contain vitamin A, B12 and can be a source of omega-3s (if they’re fortified).

Of course, aside from all that, eggs are just tasty, too. Especially hard boiled eggs that are dressed up with salty soy sauce, spicy sriracha, and heavy shot of one of current obsessions, nori komi furikake.

Soy Sauce, Sriracha Hot Sauce and Nori Komi Furikake
Our Umami Egg is sort of a fast Asian take on a deviled egg, called “umami” because something about the combination of soy, spice and nori is awesome but hard to explain.

Kind of like umami.

How do you eat your hard boiled eggs?

Umami Hard Boiled Egg

Umami Hard Boiled Eggs


hard boiled eggs (see “how to” below)
soy sauce
sriracha hot sauce
nori komi furikake


Slice hard boiled eggs in half, length-wise.

Carefully add a few drops of soy sauce to each yolk, making sure the soy sauce doesn’t spill over, instead soaks into the yolk. Add a dollop of sriracha to each half, then sprinkle with nori komi furikake.

Hard Boiled Eggs

How to Hard Boil Eggs

Everyone hard boils eggs in different ways, but we find that this is the easiest, and actually the most fool-proof, way to make hard boiled eggs.

Place eggs in a single layer on the bottom of a heavy pot with a lid. Cover the eggs with water, enough that there’s about 2 inches of water above the eggs.

Bring the water to a boil on the stovetop. Turn off the heat, cover the pot, and let the eggs sit in the hot water for 10 minutes.

After 10 minutes, drain the water, rinse the eggs (to cool), and peel.

by Sarah J. Gim on February 2, 2011 · 2 comments

{ 2 comments… read them below or add one }

Rosa February 3, 2011 at 6:23 am

With sriracha & cottage cheese


Katherine February 3, 2011 at 12:57 pm

these look delicious / however ten minutes will not “cook” the eggs at an altitude of 4,500 to 5000 feet / most cooks who live higher up know how to make these adjustments


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