Umami flavors dress up the old fashioned hard-boiled egg

Yankee Chef logoBy Jim Bailey

Not only are these eggs great for your Easter get together, but equally enjoyed during the summer, whenever cookouts are on your menu. Use this umami-style egg recipe in lieu of regular hard-boiled eggs for a multitude of recipes, one of which is listed below.

teabrowneggs6 eggs
3 cups water
1/2 cup soy sauce
6 orange pekoe tea bags
1 tablespoons molasses
1/2 teaspoon crushed garlic
1/2 teaspoon sesame oil, optional

Boil eggs until hard-boiled. Immediately submerse in cold water until completely cooled.

Meanwhile, bring to boiling, over high heat water, soy sauce, molasses, garlic and sesame oil. Whisk well, remove from heat and add tea bags; set aside. Peel eggs. Place eggs and tea mixture in a large bowl with a lid, or simply cover with film wrap.

Refrigerate 24 hours, dunking eggs a couple times to marinate evenly. Drain, discarding marinade and tea bags and enjoy.

How about a different type of deviled egg? Just cut the cooked eggs in half, scoop out the yolks and mix with 2 tablespoons plain yogurt, 2 tablespoons of your favorite smoked cheese (such as cheddar or Gouda) and a 1/2 teaspoon Chinese 5-spice powder. Mix well and fill each yolk cavity back up. Chill before serving.

Print Friendly, PDF & Email

Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

RSSComments (0)

Trackback URL

Comments are closed.