Eggs Manchurian

Congrats to Omri, the winner of the IKEA “guess that gadget” contest!  Here are the answers:  a) napkin holder  b) water bottle ice cube tray  c) tagine  d) lemon zester  e) cheese grater  f) egg cup  g) whisk  h) lemon slice squeezer (for tea)  i) milk frother

I’m not the egg maven in this household.  But I bought a dozen on Friday without realizing that Ari’s high-efficiency breakfast has totally supplanted her usually ovumatory morning ritual.  Faced with 24 hapless eggs in the fridge, I decided to share this spicy Indo-Chinese dish with you.

I don’t have much else to say, except to share with you the fool-proof method to avoid the stinky, grey rim around the egg yolk (caused by a reaction between iron in the yolk and sulfur in the white).  Put a pot of water over high flame, put the eggs inside (make sure they’re submerged), then bring to a boil.  Let boil for about 4 minutes.  Afterward, turn the heat off and let the eggs sit for another 15-20 minutes (don’t let them sit around forever, or you’ll get the grey ring of death!).  Dump the hot water and pour cold water over the eggs a few times to make them easier to peel.

Ingredients

• 3 Tbsp neutral oil
• 1 onion, chopped fine
• 2 Tbsp garlic, minced fine
• 1 Tbsp ginger, minced fine
• 1-2 Tbsp rice wine vinegar
• 1-2 Tbsp soy sauce
• 1-2 Tbsp ketchup
• 1-2 Tbsp garlic chili sauce
• 6 eggs, hardboiled and split in half
• salt to taste

Heat oil in a medium-large skillet over medium-high heat.  Add the onion and saute until translucent.  Add the garlic and ginger, saute for 30 sec to 1 minute.  Add the chili sauce, soy sauce, rice wine vinegar, and ketchup in that order.  Reduce the heat to medium and stir gently for 5-10 minutes, then add the eggs and fold the sauce over them gently.  Add salt to taste.  Serve with rice.

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