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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In saucepan cover eggs with cold water to a depth of at least 1 inch above eggs. | 2. Rapidly bring to a boil; cover pan tightly; reduce heat, and simmer for 15 minutes. | 3. Rinse quickly in cold water till eggs are cool enough to handle; drain. | 4. Tap eggs lightly all over till eggs are a network of fine cracks, but DO NOT PEEL. | 5. Return eggs, gently to the saucepan, add soy sauce, aniseed (or star anise), cinnamon, tea (in a tea ball), sugar, salt, and 2 cups of the cold water. | 6. Bring to a boil; then reduce heat, and simmer, covered, for 1 1/2 hours, adding water to keep eggs covered, if needed. | 7. Drain eggs, and chill. | 8. To serve, roll eggs between the palms of your hands to loosen shell; peel, starting from the large end of egg. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	10			715.0	3.6	62.8	47.55
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
anise seed	5	teaspoons		35.385	5.2521	1.848	1.6695
cinnamon	2	inches		-	-	-	-
black tea leaf	2	tablespoons		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt	1	teaspoon		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0

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