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Recipe by Weigh It Up


  • 6 large free range eggs

  • 6 chai tea bags

  • ½ cup soy sauce

  • 1 tablespoon Norbu sweetener

  • zest of an orange


  • 1.

    Place eggs in a small saucepan with enough cold water to cover and bring to the boil.Turn down to a gentle simmer and cook for 8 minutes.

  • 2.

    Remove eggs from pot with a strainer or spoon and run under cold water to cool.Add tea bags, soy sauce, Norbu and zest to boiling water and bring to the boil. With the back of a knife, gently tap eggs to crack them evenly all over, being careful not to peel off any of the shell.

  • 3.

    Return eggs to the pot, adding enough water to cover the eggs by at least an inch and bring the boil, reduce to a bare simmer and cook for 1 ½ hours, or longer if you want a more intense colour.

  • 4.

    Peel and serve as a snack with a little of the reserved cooking liquid or add to a salad or wrap Keep in the fridge for up to 5 days.

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