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Chinese Tea Eggs

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)50.24
Energy (kCal)572.0
Carbohydrates (g)2.88
Total fats (g)38.04
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring the eggs to the boil and simmer for 3-5 minutes. | 2. Drain and cool. When cool enough to handle, gently crack the egg's shell all over without removing the shell. | 3. Place back in the pan, cover the eggs with water, add the remaining ingredients and bring back to boil, turn down and simmer on low heat for an hour or more, this helps the flavours infuse the egg. | 4. Drain once more. Eggs can be eaten hot or cold and should have an attractive marble effect. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 8 572.0 2.88 50.24 38.04
    water - - - -
    salt 3 tablespoons - - - -
    chinese five spice powder 2 tablespoons - - - -
    star anise 1 - - - -
    tea 1 tea - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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