Floating Eggs

Floating Eggs

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 individual points
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4 tsp. Constant Comment tea leaves, or a fragrant orange spiced tea
Place the eggs and1 tsp. 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.
Oriental Sesame Celery
Notes: Serves 4. Goes well with any Japanese food, it’s also good when cold. Also
makes a great topping for tofu. Total Carbohydrates: 14
To crush the sesame seeds, place them in a Ziploc bag and roll with a rolling pin until
they are crushed.