Spiced Pink Eggs

Product code: PE

These eggs not only brighten your plate but they are easy to make. They are delicious eaten on its own, swap your regular poached egg to top your avocado toast or make a great salad accompaniment. The possibilities are endless!

This marinade can be used for 6 - 10 eggs and you can reuse the marinade for another batch. Leave to marinade for at least 4 hours but best eaten the next day. Marinade for 2 days and lift out of the marinade and store in the fridge if not eaten immediately. Can be kept for 4 days.

Makes: 6-10
Prep time: 10 minutes
Cooking time: 5 minutes
Effort: Easy

  • 6 medium eggs
  • 150ml beetroot juice
  • 50ml light soya sauce
  • 1 tbs oyster sauce
  • 3 cloves garlic, chopped
  • 1 spring onion, chopped
  • 1 star anise
  • 150ml water
  • 2 tbs brown sugar
  • 1 tbs rice vinegar
  1. Boil eggs in a rolling boil for 6 minutes, then remove and plunge in cold water
  2. Peel eggs and drain on a paper towel and place in a container with a lid
  3. Mix everything for the marinade in a small saucepan and heat gently till sugar is dissolved
  4. When the marinade is cool, pour over the eggs and leave to marinade overnight. You can use the marinade for another set of eggs

Tips: for smaller eggs, boil for 5 minutes