Aniseed Eggs

Name: Aniseed Eggs
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Eggs; 100 ml Soy sauce; 1 TABLESPOON Oil; 11/2 TSP ground aniseed; 1 pinch ground chili; 3-4 Salad leaves; 7-10 Tbsp thin slices of cucumber, radish and parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Eggs
100 ml Soy sauce
1 TABLESPOON Oil
11/2 TSP ground aniseed
1 pinch ground chili
3-4 Salad leaves
7-10 Tbsp thin slices of cucumber, radish and parsley

Directions

1
Pierce the eggs and boil in boiling water for 5 minutes. In the meantime, bring soy sauce, 1/2 litre water, oil, aniseed and chilli powder to the boil. Quench the eggs, tap them all around, but do not peel them. Place in boiling soy water and boil hard for another 5 minutes. Remove the pot from the heat and let the eggs cool in the broth.
2
In the meantime, wash and drain the salad. Peel and cut the eggs into six. Arrange on a plate with salad. Garnish with thin cucumber slices, radishes and parsley. Serve with a sauce of soy sauce, aniseed and chilli, or a spicy vinaigrette of vinegar and oil
3
Preparation time 20-25 minutes