Directions:
- Gently tap the shells on the eggs all over to form cracks all over. Do NOT remove shells.
- Mix together all ingredients, except eggs and bring to a gentle boil for 15 minutes.
- Remove sauce from the heat, and place the eggs in the pan. Add enough water to cover the eggs.
- Return sauce and eggs to heat, and simmer covered for 1 hour.
- Remove from heat and place saucepan in the refrigerator overnight or for up to 2 days.
- Peel the eggs just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327.14 Kcal (1370 kJ) | ||
| Calories from fat | 148.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.51g | 25% | |
|---|---|---|---|
| Cholesterol | 559.5mg | 187% | |
| Sodium | 4211.94mg | 175% | |
| Potassium | 372.64mg | 8% | |
| Total Carbs | 18.24g | 6% | |
| Sugars | 12.58g | 50% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 27.49g | 55% | |
| Vitamin C | 2.1mg | 3% | |
| Iron | 4.3mg | 24% | |
| Calcium | 125.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 122.56 Kcal (513 kJ) | ||
| Calories from fat | 55.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.19g | 25% | |
|---|---|---|---|
| Cholesterol | 209.62mg | 187% | |
| Sodium | 1578.05mg | 175% | |
| Potassium | 139.61mg | 8% | |
| Total Carbs | 6.83g | 6% | |
| Sugars | 4.71g | 50% | |
| Dietary Fiber | 0.78g | 8% | |
| Protein | 10.3g | 55% | |
| Vitamin C | 0.8mg | 3% | |
| Iron | 1.6mg | 24% | |
| Calcium | 46.9mg | 13% | |
* 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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