Put the eggs in a saucepan and cover with cold water. Bring to boil v bring to a simmer for a low heat for 5 minutes.
Throw away the water; quarters the shells of the eggs by beating them with a spoon.
Put the other ingredients in the scoop and when it boils, carefully incorporate eggs; boil everything over a low heat during 15 minutes and turn the eggs over from time to time. Drain and peel them under the cold water jet.
Cut them into quarters and serve as a cold entry or side dish for rice dishes.
Eggs can be prepared 2 days before, peel them just before serving them. Even if I prepare 3 o 4, don't reduce the amount of cooking liquid, Star anise, Chinese five-spice powder component, is shaped like an irregular eight-point star and its taste is reminiscent of liquorice.
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