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Makes eggs
US | Metric
Ingredients
  • 6 medium eggs
  • 150 ml beetroot juice
  • 50 ml light soya sauce
  • 1 tbsp oyster sauce
  • 3 cloves garlic, chopped
  • 1 spring onion, chopped
  • 1 star anise
  • 150 ml water
  • 2 tbsps brown sugar
  • 1 tbsp rice vinegar
Spiced Pink Eggs Spiced Pink Eggs
Spiced Pink Eggs

These eggs not only brighten your plate but they are easy to make. They are delicious eaten on its own, swap your regular poached egg to top your avocado toast or make a great salad accompaniment. The possibilities are endless!


This marinade can be used for 6 - 10 eggs and you can reuse the marinade for another batch. Leave to marinade for at least 4 hours but best eaten the next day. Marinade for 2 days and lift out of the marinade and store in the fridge if not eaten immediately. Can be kept for 4 days.

Prep 10 minutes
Total 15 minutes
  1. Boil eggs in a rolling boil for 6 minutes, then remove and plunge in cold water.
  2. Peel eggs and drain on a paper towel and place in a container with a lid.
  3. Mix everything for the marinade in a small saucepan and heat gently till sugar is dissolved.
  4. When the marinade is cool, pour over the eggs and leave to marinade overnight. You can use the marinade for another set of eggs.

I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

Spiced Pink Eggs

These eggs not only brighten your plate but they are easy to make. They are delicious eaten on its own, swap your regular poached egg to top your avocado toast or make a great salad accompaniment. The possibilities are endless!


This marinade can be used for 6 - 10 eggs and you can reuse the marinade for another batch. Leave to marinade for at least 4 hours but best eaten the next day. Marinade for 2 days and lift out of the marinade and store in the fridge if not eaten immediately. Can be kept for 4 days.

favorite
print
rate
Prep 10 minutes
Total 15 minutes
Makes eggs
US | Metric
Ingredients
  • 6 medium eggs
  • 150 ml beetroot juice
  • 50 ml light soya sauce
  • 1 tbsp oyster sauce
  • 3 cloves garlic, chopped
  • 1 spring onion, chopped
  • 1 star anise
  • 150 ml water
  • 2 tbsps brown sugar
  • 1 tbsp rice vinegar

  1. Boil eggs in a rolling boil for 6 minutes, then remove and plunge in cold water.
  2. Peel eggs and drain on a paper towel and place in a container with a lid.
  3. Mix everything for the marinade in a small saucepan and heat gently till sugar is dissolved.
  4. When the marinade is cool, pour over the eggs and leave to marinade overnight. You can use the marinade for another set of eggs.

I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.