Note: 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. Only 7 Carbohydrates per egg.
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
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.
4 stalks celery
1 Tbsp. vegetable oil
2 tsp. sake
Pinch of Splenda
4 tsp. soy sauce
2 Tbsp. sesame seeds, lightly toasted and crushed
ground dried chili peppers
String the celery (no you don’t have to but it makes a better dish!) and cut each piece into 2-inch segments. Cut each segment into lengthwise 1/4-inch strips.
Heat the oil in a frying pan over high heat and add the celery. Stir fry until just tender, about 1 minute. Add the sake and Splenda and stir until the liquid has evaporated. Add the soy sauce and stir until the liquid is almost gone. Stir in chili pepper to taste. Transfer to a dish and sprinkle with the sesame seeds.