Eggs in Chili Sauce with Hard-Boiled, Poached, and Fried Egg Options

More often than I’d like to admit, I have a carton of eggs in my refrigerator that needs to be used up. And after Easter, it’s often a bowl full of hard-boiled eggs! This unique ethnic recipe for hard-boiled eggs in chili sauce is an easy and delicious way to solve either problem. It can be made ahead, and enjoyed as an appetizer, snack, or breakfast. You can even serve the eggs with chili sauce over rice with some seasonal steamed greens for an easy lunch.

Asian-Style Eggs in Chili Sauce without Dairy, Gluten, Nuts, or Soy

This unique recipe was an entry in the So Delicious Dairy Free 3-Course Recipe Contest we cohosted many years ago. It was created and submitted by Hidemi Walsh. We’ve updated the recipe with more information for clarity. I also have some egg options for making your own hard-boiled eggs, poached eggs, or fried eggs to go with this Asian chili sauce.

How to Make Hard Boiled Eggs

You can use leftover hard-boiled eggs straight from the refrigerator for this recipe. But if you only have raw eggs, fill a large saucepan or pot with enough water to cover the eggs by at least an inch when you add them. Bring the water to a full boil without the eggs. With a slotted spoon, lower your cold eggs into the boiling water. Reduce the heat to a low boil or simmer to avoid smashing the eggs around. Let the eggs boil for 10 minutes. Remove the eggs with a slotted spoon to a large bowl of cold water to cool them. Once cool, crack the bottom of each egg on the counter and peel the shells off. The hard-boiled eggs can be stored in an airtight container in your refrigerator for up to 1 week.

Poached Eggs Option

Cook the sauce as directed, but without the eggs. While the sauce simmers, fill a large skillet with 2 inches of water. Bring the water to a rapid simmer and stir in 1 teaspoon of vinegar. Crack an egg into a small bowl and slide it into the water in one corner of the pan. Repeat this process with 3 more eggs, and cook the eggs for 3 to 4 minutes for a runny yolk, 5 to 6 minutes for a firmer yolk. Remove the eggs with a slotted spoon, and place in the chili sauce. Repeat adding the eggs to the boiling vinegar water in batches if making more than 4 eggs.

Fried Eggs Option

Cook the sauce as directed, but without the eggs. While the sauce simmers, heat 1 tablespoon oil in a non-stick skillet over medium-high heat until the oil starts to shimmer. Crack 4 eggs into the skillet. When the whites are slightly firm and the yolk starts to set, about 2 minutes, gently flip the eggs with a large spatula. Cook the eggs for about 30 seconds more. Transfer the cooked eggs to plates, and top with the Asian chili sauce. Repeat frying eggs in batches if making more than 4 eggs, adding more oil as needed to the pan.

Special Diet Notes: Ethnic Eggs

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian. If you confuse eggs for dairy, you’re not alone. See this post: Are Eggs Dairy?

Hidemi Walsh

Hard-Boiled Eggs in Chili Sauce

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Hidemi calls this dish ethnic eggs, and says it can serve 4 to 8 people as an appetizer. We think it's also a delicious option for breakfast or lunch, and is a great way to use up hard-boiled eggs.

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Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 17 minutes mins

Servings: 4 servings

Course: Appetiser

Cuisine: Asian

Calories: 233

Ingredients Method Nutrition Notes

Ingredients

  

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• 2 tablespoons olive oil
• 1 medium onion minced
• 2 teaspoons chili powder
• 2 garlic cloves minced (about 1 teaspoon)
• 1 teaspoon grated fresh ginger
• ¼ cup ketchup
• 8 hard-boiled eggs shells removed
• 1 cup unsweetened coconut milk beverage see Milk Alternative Note below
• 1 teaspoon lemon juice
• Salt to taste

Method

 

1. Heat the oil in a large skillet, over medium heat. Add the onion, chili powder, garlic, and ginger and sauté until the onions are translucent.
2. Stir in the ketchup. Add the eggs and sauté gently for about 1 minute.
3. Stir in the coconut milk beverage. When it starts to boil, reduce the heat to low heat, cover and simmer for about 5 minutes.
4. Add the lemon juice and salt, to taste. Toss to coat the eggs.
5. To serve, plate the sauce, cut each egg in half, and serve them on the sauce.

Nutrition

Serving: 2eggs + sauceCalories: 233kcalCarbohydrates: 9.4gProtein: 12.2gFat: 16.5gSaturated Fat: 3.8gSodium: 368mgFiber: 1gSugar: 5.2g

Notes

Milk Alternative Note: Coconut milk beverage is the drinkable type of milk alternative that comes in large cartons or aseptic packages. Hidemi uses this type because it tends to be rich in consistency (like 2% or whole milk) and melds well with the flavors in this recipe. If needed, you can substitute another type of unsweetened dairy-free milk alternative. But it might affect the flavor and consistency a little.

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Also Enjoy Our Dairy-Free Eggs Benedict Recipe!