Soy Sauce Eggs

Dear Family & Friends

We just had our Easter Holiday Sunday past. No, we're not too late....that's how it is here. You're really given a second chance of the true Easter message or celebration if you've missed it during the Easter Holiday of the western world...because in Bulgaria, they follow eastern celebration....its almost a month later ....!!

The children were given boiled eggs by various people in our village. A tradition that they observe here. So, if you have children, you'll automatically end up with lots of boiled eggs. No, we don't have easter bunny or egg chocolates...but 'real' boiled coloured eggs as treats for children. Some are very beautifully designed too!
But, what do you do with all the boiled eggs, specially after you have eaten a few.

Yes, mother would find some recipe to change the outlook!! Here's what I did with the one too many boiled eggs we got.

Soy Sauce Eggs

6 hard boiled eggs, peeled
1 cup soy sauce or tamari
2 cups water
1/2 cup brown sugar
2-inch knob ginger, cut into thick slices

In a medium pot, combine the soy sauce, water, brown sugar, and ginger. Bring the liquid to a boil. Add the eggs, reduce the heat to medium-low, and simmer uncovered for about 30 to 40 minutes, turning occasionally so all sides can get evenly colored. Turn off the heat and let the eggs sit in the braising liquid for another 30 minutes to absorb more of the flavor and color. Transfer the eggs to cutting board, reserving 2 to 3 tablespoons of the braising liquid for serving. Discard the remainder or save it to flavor your rice or noodles.

Slice each egg in half and arrange on a plate or in a bowl. Spoon the braising liquid over the eggs and serve, either alone or with rice or noodles.

Yes!, We are grateful for the Easter celebration...not just for the eggs...but for the true hope of eternal living... knowing that we have a Saviour, Jesus, who has risen from the death.

Yours,