Directions:
- Combine the tea bags, water and teriyaki sauce in medium saucepan, add eggs.
- Bring to full boil over high heat.
- Remove from heat; cover tightly and let stand for 20 minutes.
- Remove eggs, reserving the liquid.
- Place eggs under cold running water until cool enough to handle.
- Gently tap each eggshell with back of a metal spoon until eggs are covered with fine cracks (do NOT peel the eggs).
- Return the eggs to the reserved liquid.
- Bring to a boil; reduce heat, cover and simmer 25 minutes.
- Drain off liquid and refrigerate eggs until chilled (about 1 hour).
- Peel carefully before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79 Kcal (331 kJ) | ||
| Calories from fat | 39.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.4g | 7% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 754.2mg | 31% | |
| Potassium | 102.39mg | 2% | |
| Total Carbs | 3.32g | 1% | |
| Sugars | 2.52g | 10% | |
| Protein | 6.8g | 14% | |
| Iron | 1.2mg | 7% | |
| Calcium | 38mg | 4% | |
| Amount Per 100 g | |||
| Calories | 50.5 Kcal (211 kJ) | ||
| Calories from fat | 25.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.81g | 7% | |
|---|---|---|---|
| Cholesterol | 104.64mg | 55% | |
| Sodium | 482.15mg | 31% | |
| Potassium | 65.45mg | 2% | |
| Total Carbs | 2.12g | 1% | |
| Sugars | 1.61g | 10% | |
| Protein | 4.35g | 14% | |
| Iron | 0.8mg | 7% | |
| Calcium | 24.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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