If you can't get, or don't want to buy tamarind pulp, you can substitute. Use 1 tsp. molasses, and 1 tsp. lemon or orange juice. Change the amount of chilies to suit your preferences.
Prick the eggs 2 or 3 times with a toothpick, about 1/4 inch deep. Heat the oil in a skillet or wok and fry the eggs until crispy and golden. Drain on paper towels.
Halve the eggs lengthwise and put on a serving dish. Pour off all but one Tbsp. of the oil. Heat the oil and cook the onions and chilies over high heat, stirring constantly, until golden and slightly crisp. Drain on the paper towels.
Heat the sugar, water, tamarind (or substitute) and soy sauce until bubbling rapidly, then reduce the heat and simmer for 5 minutes until thickened. Pour the sauce over the eggs and spoon the onions and chilies over all.
Serve immediately with rice. Alternatively, you can put the eggs over hot rice and pour the sauce and veggies over.
Source: Practical Cooking: Quick and Easy from Paragon Press
By Free2B from North Royalton, OH
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I am looking for an entree use of hard-boiled eggs, other than salad, deviled, or Easter eggs. Thanks!
By Lin from Atascadero, CA
Use the recipe for turkey a' la king but use hard boiled eggs instead. You can fancy it up by putting it over some kind of artesian bread.
This page contains recipes using boiled eggs. Boiled eggs are great as is and in egg salad, but there are other recipes that use boiled eggs.
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Place eggs into a 4 qt boiler. Cover completely with water, about 1/2 inch above all of the eggs. Cover. Bring water to a good boil for 1 minute.
Here are some creative ideas of what to do with leftover hard boiled eggs that are more unusual than egg salad or deviled eggs. Post your own favorite tip or recipe here.