Low Carb Eggs Recipes

Ingredients:

8 large eggs
1 tsp salt
1 tbsp soy sauce
1 tbsp dark soy sauce
1/4 tsp salt
2 star anise, broken into
1 individual points
4 tsp constant comment tea leaves
1 = (or a fragrant orange spiced tea)

Instructions:

Place the eggs and 1 teaspoon salt in a pot and cover with ample cold
water. Bring to a boil, turn down to a low simmer. Cook for 20 minutes.
Remove the pot from the heat and drain off the water. Let the eggs sit
under a stream of cold water until cool.

With the back of a large spoon, tap each egg gently to create a network of
fine cracks. Place the eggs in a pot that fits them snugly and add the soy
sauce, salt, star anise, tea and 3 cups cold water. Bring to a boil then
turn to a bare simmer and cover with a lid. Simmer for 3 hours, checking
the level of water occasionally and adding more water if needed. You only
need enough to cover the eggs.

Remove from the heat and let cool in the sauce. Place in the fridge, sauce
and all and let sit for at least 8 hours or up to 1 1/2 days. Remove the
eggs from the sauce and dry them. Keep covered and refrigerated without
peeling until ready to use.

This recipe yields 8 eggs.

Total Carbohydrates per Egg: 0.7 grams

Description:
"The cracking technique leaves these eggs beautifully marbled.
They're great for entertaining or just for yourself. You can dress
them up even further with a bit of mayonnaise mixed with hot prepared
mustard or wasabi."

Servings: 8