-cinnamon stick Place eggs in a medium saucepan; cover with cold water. Heat over medium heat to boiling. Reduce heat to low; simmer, uncovered, about 15 minutes. Remove from heat; run cold water into pan until cool. Let eggs cool in cold water. Drain. Lightly tap shells all over with back of spoon; do not crack so hard that shells actually come loose. Return eggs to saucepan; add remaining ingredients. Add cold water to cover egg; heat over medium heat to boiling. Reduce heat to low; simmer, covered, about 1-1/2 hours.* Remove from heat. Let cool to room temperature in cooking liquid. Refrigerate eggs, in cooking liquid, until serving time**. At serving time, drain eggs, discarding liquid; shell eggs and leave whole or cut in half. * Heat may be turned off at any time and cooking resumed later ** The longer the eggs soak, at least several hours, the better flavor they will have. They can be done several days in advance
2 slices fresh gingerroot
3 Grated orange zest
Servings 6
- Amount Per Serving
- % Daily Value *
- Total Fat 12.3g19%
- Saturated Fat 3.6g18%
- Cholesterol 373.0mg125%
- Sodium 9084.2mg379%
- Total Carbohydrate 45.8g16%
- Dietary Fiber 3.0g12%
- Sugars 16.2g
- Protein 23.7g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
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