Soy-Free Spiced Boiled Eggs
Elevate your boiled eggs with a bold twist in this tantalizing recipe for Soy-Free Spiced Boiled Eggs! Perfect for those seeking a soy-free alternative to traditional spiced egg dishes, this recipe blends aromatic spices like turmeric, paprika, cumin, and garlic powder with whole cinnamon stick and star anise for a uniquely flavorful experience. The eggs are gently simmered in a fragrant spiced liquid, allowing the flavors to fully infuse while creating a striking golden hue. Ready in just 30 minutes, these versatile eggs are ideal for serving warm, at room temperature, or chilled—making them the perfect protein-packed addition to brunch spreads, salads, or as a delicious snack. Plus, the optional hint of honey adds a subtle sweetness to balance the spices. Whether you're simplifying meal prep or exploring bold new flavors, these soy-free spiced eggs promise to delight and impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large Eggs
- 4 cups Water
- 1 teaspoon Salt
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Paprika
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Garlic powder
- 1 unit Cinnamon stick
- 1 unit Star anise
- 1 teaspoon Honey (optional)
Instructions
Place the eggs in a medium-sized saucepan and cover with water until the eggs are submerged by about 1 inch.
Add the salt to the water and bring the pot to a boil over medium-high heat.
Once the water reaches a rolling boil, turn off the heat and cover the pot with a lid. Let the eggs sit in the hot water for 10-12 minutes, depending on your desired yolk firmness.
While the eggs are cooking, prepare the spice mixture. In a separate bowl, mix the ground turmeric, paprika, ground cumin, and garlic powder. Set aside.
Once the eggs are done, transfer them to a bowl of ice water and let them cool for 5 minutes. This will make peeling easier.
Carefully peel the eggs and set them aside.
In the same saucepan, combine 4 cups of fresh water, the cinnamon stick, star anise, and the prepared spice mixture. Add honey if desired for a touch of sweetness.
Bring the spiced water to a boil, then lower the heat and let it simmer for 5 minutes to allow the spices to infuse the water.
Add the peeled eggs back into the saucepan and simmer them in the spiced liquid for 10 minutes, stirring occasionally to ensure they are evenly coated.
Remove the eggs from the liquid and let them cool slightly before serving. These can be served warm, at room temperature, or chilled.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2822 mg | 123% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 7.2 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 305 mg | 23% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 616 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
