Atkins diet and low carbohydrate diet resources provided free for information purposes, NOT as medical advice.
Atkins Diet & Low Carbohydrate Support Atkins Diet & Low Carbohydrate
Weight-Loss Support

A sugar-free zone

Low Carb Recipes: To sustain a low carb way of life, make sure you eat healthy foods that you enjoy, not as a burden. Use these gourmet high-protein, low carb recipes suitable for the Atkins diet and most low carbohydrate diets.
  Featured Gourmet Low Carb Recipes:
Grilled Portabello Mushroom Salad with Gorgonzola Dressing
Buttery Tuna and Caper Mousse with Eggplant
Cauliflower and Goat's Cheese Puree
Korean-Style Tofu
More gourmet low carb recipes from Karen
More low carb recipes from our readers
  Featured articles:
Which low-carb plan is right for me?
First low carb diet book ever, since 1860's
Studies suggest Atkins diet is safe!
Low carb Tiramisu recipe!
The truth about low carb sweeteners info
Living la vida low carb!
Low carbohydrate diet helps diabetics
Carbohydrate Counter
 Go to readers' low carb recipes
Discuss this recipe with Karen!

Gourmet Low-Carb Recipes Index
Karen's Gourmet
 Low-Carb Recipes


By Karen Barnaby

Tea Eggs

Makes 8 eggs

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.

  • 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.

Total Carbohydrates per egg: .7

Copyright © 2000-2005, Karen Barnaby. All rights reserved.

New! The Low-Carb Gourmet, by Karen Barnaby

Low-Carb Yellow Pages


Low Carb Links

Low Carb Message Boards

Hidden Carbs Calculator


Previous | Next

Copyright © 2000-2005 Atkins Diet & Low Carbohydrate Weight-Loss Support at;
All rights reserved. Privacy and Disclaimer