Tangerine Tea Eggs
|Water||4 Cup (64 tbs)|
|Black tea leaves||2 Teaspoon|
Place the eggs in a saucepan, cover with water, bring to a boil and simmer for 1 hour.
Remove from the hot water and plunge into cold water for 1/2 minute to cool.
Crack but do not remove the shells.
Bring the water in the saucepan to a boil again and add the tea leaves, salt and tangerine rind.
Lower the eggs into this mixture and simmer for another 2 hours.
Turn off the heat and let the eggs stand in the liquid for 1/2 hour.
Shell the eggs and cut into quarters lengthwise.
The yolks should be soft again because of the long cooking time
Serving size: Complete recipe
Calories 591 Calories from Fat 358
% Daily Value*
Total Fat 40 g61.2%
Saturated Fat 12.4 g62%
Trans Fat 0 g
Cholesterol 1691.8 mg563.9%
Sodium 6375.2 mg265.6%
Total Carbohydrates 8 g2.7%
Dietary Fiber 2.1 g8.5%
Sugars 3.1 g
Protein 51 g101.3%
Vitamin A 40.6% Vitamin C 49.7%
Calcium 24.8% Iron 41.8%
*Based on a 2000 Calorie diet