Hello dear readers! Long time haven’t talked. I’ve been
busy slacking off updating this blog for whatever reasons. Anyway can you believe it’s already JUNE?!
Time flies! We are already halfway through the year of 2014. I thought we just celebrated New Year not too long ago.
Speaking of which, I’ve been her recipe taste tester for her various yummy Ultra Low Carb treats which she will post soon on her blog. Don’t worry, I’ll let you know once it’s up. Trust me, those treats are the BOMB! The best part is? You could eat them everyday if you really want and still be on track on your nutrition!
Anyway while you’re waiting for her treat recipe, why don’t you try out this simple recipe below instead?
I had an older post with this recipe but I wanted to perfecting it. The downside of the older recipe, I had the eggs to be overcooked, thus having that ugly gray ring around the yolk, hardened egg whites and not to mention stinky! I prefer to have the yolks still a bit runny – kinda like a bit cooked more than softboiled eggs for the lack of better description.
Until next time friends! I hope you enjoy this recipe and next one will be a sweet treat for you! 🙂
Spiced Tea Infused Eggs
|Prep time||24 hours|
|Cook time||30 minutes|
|Total time||24 hours, 30 minutes|
|Dietary||Dairy Free, Diabetic, Gluten Free, Paleo, ultra low carb|
|Meal type||Appetizer, Side Dish, Snack|
|Misc||Pre-preparable, Serve Cold|
- 4 cups water
- 2 tablespoons loose leaf black tea (or 2 Lipton Tea bags)
- 3-4 pieces star anise
- 1 piece cinnamon stick
- 1 tablespoon Fish Sauce
- 1 teaspoon salt
- 8-10 eggs
- 1 tablespoon tamari soy sauce
- 1 tablespoon erythritol
Next time I might use all black loose leaf tea to get that darker colored eggs. In this recipe, I mixed loose leaf black tea with oolong tea leaf.