Soya-cured devilled eggs
8 
Easy
15 minutes, plus overnight brining time
10 minutes“These are heavily inspired by Jes Doveton of Acid Food and Wine Bar in Joburg, whose delicious Scotch eggs with Thai flavours knocked my socks off. The soya sauce adds briny flavour, and they look so cool! Keep the eggs at room temperature before cooking, as cold eggs increase the cooking time and the shells will likely crack while cooking.” - Khanya Mzongwana
Ingredients
Method
- 8 large free-range eggs, at room temperature
- 4 cups soya sauce
- 4 T good-quality mayonnaise
- 1 T hot English mustard
- 2 t paprika
- 2 T oil
- sea salt and freshly ground black pepper, to taste
- 1 t chives, finely chopped
- 1 t Italian parsley, finely chopped
- 1 t chilli flakes
- 2 bird’s-eye chillies, thinly sliced
Method
Ingredients
1. Boil the eggs for 10 minutes. Run under cold water and peel. Rinse off any pieces of eggshell that might remain.
2. Pour the soya sauce into a container and add the eggs, making sure they’re submerged. Chill overnight to brine.
3. Remove the eggs from the soya sauce, and save the sauce for later use.
4. Halve the eggs and carefully scoop the yolks into a bowl. Add the remaining ingredients except the bird's-eye chillies and mix well, then blend the mixture until smooth using a stick blender.
5. Place the mixture into a piping bag and pipe the yolk mixture into the egg whites. Top with a slice of chilli and serve cold or
at room temperature.
Cook's note: Follow Nigella Lawson’s tip to keep the yolks centred as the eggs cook: “I leave the eggs lying on their sides in a dish overnight out of the fridge before cooking them. It’s not a fail-safe guarantee, but it does seem to make a difference.”
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Photography: Toby Murphy
Food assistant: Unathi Taffa
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