Japanese Marinated eggs
Servings: 4
Rating: 0.0 / 5
(0 votes)
Ingredients
- 1/4 cup water
- 1/4 cup rice vinegar
- 1 tablespoon curry powder
- 1 tablespoon soy sauce
- 8 medium eggs
Instructions
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.
Comments
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.
Nutritional Information
| 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. | |
Nutrition Visualization
Macronutrient Breakdown
% Daily Value
Nutrition Facts (per serving)
| Calories | 136 kcal | 7% DV |
| Protein | 11.6g | 23% DV |
| Total Fat | 8.6g | 11% DV |
| Carbohydrates | 2.4g | 1% DV |
| Fiber | 0.7g | 3% DV |
| Sugar | 0.8g | 2% DV |
| Sodium | 367mg | 16% DV |
* Percent Daily Values are based on a 2000 calorie diet
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