Ova Elixa – Hard Boiled Eggs

Original instruction: serve hard-boiled eggs with a sauce of unmixed wine, fish brine and oil, or fish brine, pepper and asafetida. (If you want to taste it like this: for fish brine, use nuoc mam from the Asian store, asant or asa foetida is available in the pharmacy).

Cut the hard-boiled eggs in half. Mash the yolk, mix with the oyster sauce, safflower oil and wine vinegar until it becomes creamy. Fill into the egg halves.

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