Naga Style Boiled Egg with Axone
Boiled eggs tossed in a simple axone and chilli sauce, a quick protein-rich dish common in everyday Naga kitchens.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 140 kcal
Equipment
- •Small pan
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 9 g
- carbs
- 3 g
- fibre
- 1 g
- protein
- 11 g
- calories
- 140 kcal
Instructions
- 1
Boil the eggs for 10 minutes. Cool them, peel off the shells, and cut them in half.
- 2
Heat mustard oil in a small pan. Fry the onion and garlic gently until soft.
- 3
Add the chopped green chilli and cook for 1 minute.
- 4
Stir in the mashed axone (fermented soybean paste). Cook for 2 minutes until fragrant.
- 5
Add a splash of water to loosen the mixture into a thick sauce.
- 6
Season with salt and let it bubble gently for a moment.
- 7
Spoon the axone sauce over the halved boiled eggs.
- 8
Garnish with chopped coriander leaves and serve straight away.
Chef's tips
Cook the axone sauce briefly over medium heat to soften its strong smell without losing its flavour.
Ingredient substitutions
- axone → fermented bean paste as a milder alternative
Storage
Best eaten fresh; the sauce can be refrigerated separately for a day.
Reheating
Warm the sauce gently before spooning over freshly halved eggs.
Common mistakes to avoid
- •Overcooking the axone, which can make the sauce taste bitter.
Serving suggestions
Cooked Naga Style Boiled Egg with Axone?
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