Preparation time is 12hours
Cook time is 20minutes
Total time is 12hours 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 4 eggs, free range
- 2tablespoons Sichuan sauce
- 1teaspoons five spice powder
- 2teaspoons soy sauce
- 1 pinch salt
- 1teaspoons paprika
- 1teaspoons cayenne powder
- 1teaspoons sesame seeds
- 1teaspoons chilli flakes
- 1teaspoons spring onion, chopped
Nutrition per serving
370kJ / 89Cal
370 Kilojoules or 89 Calories
4% of daily energy intake*
Protein
6.1grams
Fat
5.0grams
Carbs
4.7grams
Sugars
3.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These overnight eggs are a colourful and spicy way to snack.
Method
Step 1 of 8
Heat up a pot of water to the boil.
Step 2 of 8
Carefully place the eggs into the water and cook for 6 minutes.
Step 3 of 8
Remove the pan from the heat and run cold water into the water until the eggs are cool to touch.
Step 4 of 8
Empty the water out and crack the eggs all over with a spoon being careful not to remove the shell.
Step 5 of 8
Place the eggs back into the saucepan with enough water to cover the eggs and add the rest of the ingredients.
Step 6 of 8
Bring the pot to the boil and allow to simmer for 10 minutes.
Step 7 of 8
Remove the pot from the heat, allow to cool and once cooled, place the pot in the fridge overnight.
Step 8 of 8
The next day, empty the liquid out and peel away the shells before serving garnished with sesame seeds, chilli fakes and spring onion.
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