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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (108g) Recipe makes 6 servings The following items or measurements are not included below: five-spice powder |
||
| Calories 71 | ||
| Calories from Fat 33 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.7g | 5% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 156mg | 52% | |
| Sodium 1115mg | 46% | |
| Potassium 108mg | 3% | |
| Total Carbohydrate 3.1g | 1% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.8g | ||
| Protein 6.3g | 12% | |
Ingredients
- 6 small eggs (smallest ones you can find)
- 3/4 cup reduced sodium soy sauce
- 1 cup water
- 1 slice gingerroot
- 1/2 teaspoon five-spice powder
Directions
1
Boil the eggs until they are just coagulated, and place them immediately in cold water. You will need to PEEL the eggs or crack them well, so the egg whites need to be firm enough to withstand this.2
Tap eggs gently all over to cover with cracks or peel them entirely. Cracking the eggs will give them a mottled look that is really beautiful, but peeling them will give them a consistent coating.3
Add the eggs to a pot that is small enough that when filled with 1 cup soy sauce, 1 cup water, 1 slice of ginger, and half teaspoon of five-spice powder, the liquid completely covers the eggs.4
Simmer over low heat for 25 to 30 minutes, then let steep for another 1/2 hour. Cool.5
If you have left the shells on, crack open the eggs and peel them.6
Slice into wedges and serve.
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- Course > Appetizers
- Course > Lunch/Snacks
- Main Ingredient > Eggs/Dairy
- Cuisine > Asian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
Featured Reviews for This Recipe
From: Nikoma
On Nov 30, 2008
These are good but I expected more flavor from the soy sauce. I only cracked the shells all over rather then peel them completely (I was worried they might still be to soft) I'll have to try it the other way to see if that makes a difference.
From: Montana Heart Song
On Nov 17, 2007
These eggs are great!!! I used light Kikkomen soya and powdered ginger. I didn't have fresh. I also used a wide shallow sauce pan to finish cooking the eggs in the broth and kept rolling them with a spoon. I could not get small eggs.I peeled and sliced them when they were cool and served over a fresh spinach salad with an oriental sweet spicy mustard dressing.
From: PinkCherryBlossom
On Feb 17, 2007
I make these at least a few times a week to go in my Bento box they are delicious. I normally use standard eggs and have just one but if you ever get your hands on quails eggs they work fantastically in this recipe - Thanks for posting!
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