Japanese Marinated eggs
Chef: Richard Fletcher
Ethnic:
Japanese
Main Ingredient:
Eggs
Categories:
Appetizers
Meal Type:
Dinner
Food Type:
Non vegetarian
Level:Easy
Servings:
4
Prep Time:
Cook Time:
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I first had this dish in Orlando around 1981 with my friends Connie and James. Connie cousin was Japanese and made a Japanese lunch for us.
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- 1/4 cup water
- 1/4 cup rice vinegar
- 1 tablespoon curry powder
- 1 tablespoon soy sauce
- 8 medium eggs
Recipe
Combine water, soy sauce, curry powder and rice vinegar.
Boil eggs. Take off shells.
Marinate Eggs in sauce for 6 hours or more.
Boil eggs. Take off shells.
Marinate Eggs in sauce for 6 hours or more.
| Nutrition Facts | |
|---|---|
| Serving Size 1 Japanese Marinated eggs Servings Per Batch 4 | |
| Amount Per Serving | |
| Calories136 | Calories from Fat 2 |
| % Daily Value * | |
| Total Fat 9g | 13% |
| Saturated Fat 3g | 14% |
| Monounsaturated Fat 3g | |
| Polyunsaturated Fat 2g | |
| Trans Fat 0g | |
| Cholesterol 327g | 109% |
| Sodium 352mg | 15% |
| Potassium 155mg | 4% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 1g | 2% |
| Sugars 0g | |
| Protein 12g | 23% |
| Vitamin A | 10% |
| Vitamin C | 0% |
| Calcium | 6% |
| Iron | 2% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |