Try this Sous Vide Tea Eggs recipe, or contribute your own.
Suggest a better descriptionPreheat sous vide water bath to 85 C (185 F)
While the water is heating, make the marinade: In a small saucepan, combine soy sauce, water, mirin, star anise, brown sugar and tea leaves to a simmer over medium heat, stirring to dissolve sugar. When liquid at simmer, remove pan from heat and let sit for 4 minutes. Pour marinade into sieve set over bowl and discard sieve contents.
When water reaches target temp, use a slotted spoon to carefully lower eggs into water bath and cook for 12 minutes.
When eggs are ready, use slotted spoon to transfer to ice water bath and chill for 10 minutes.
Remove eggs from ice water bath. Peel eggs and place into ziploc or tupperware. Pour marinade over top and place in fridge for 24 - 48 hours.
Can be refrigerated for up to 1 week. After 2 days, drain and discard marinade
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (641g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 415 | ||
Calories from Fat: 54 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 116.9mg | 4 % | |
Potassium 2583.5mg | 68 % | |
Total Carbohydrate 80.1g | 24 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 72.5g | ||
Protein 19g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 415
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