Place the fresh eggs in the pan, add an inch of cold water, bring to a boil, and cook for 5 minutes. Cool the eggs under running water and rinse the pan.
When the eggs are cooled, gently tap the shells with the back of a metal teaspoon to make the webbing patterns. Keep the shell in tact so it holds its integrity in the next cooking cycle. Return the eggs to the pan and add the rest of the ingredients, and add enough water to cover the eggs completely. Bring it back to a boil, then simmer for 30 minutes, covered.
I leave my eggs to steep overnight. The longer they steep, the more flavor they have and the darker the marbled patterns will be. I?d say, steep at least 3-5 hours.
Options: Sometimes, I take out the anise and add cumin for a spicier taste. Many people add a cinnamon stick.
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 226 (60%)|
|Amt Per Serving||% DV|
|Total Fat 25.1g||34 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 1057.5mg||325 %|
|Sodium 685.6mg||24 %|
|Potassium 385mg||10 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 5.5g|
|Protein 32.4g||46 %|
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Calories per serving: 378
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