1/4 cup soy sauce
1 teaspoon brown sugar
1 teaspoons Worcestershire sauce
1 tablespoon Worcestershire sauce
1 tablespoon salt
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon paprika
1 tablespoon onion powder
1/8 teaspoon garlic powder
2 eggs, beaten
1 celery, sliced
1 red onion, sliced into 1/4 inch rounds
sesame tarragon for garnish
In a large saucepan, blend soy sauce, brown sugar, Worcestershire sauce, Worcestershire sauce, salt, chili powder, oregano, paprika, onion powder, garlic powder, eggs and celery. Bring to a simmer over medium heat. Cover, reduce heat to low, and simmer 20 minutes.
In a small saucepan, combine wine, sugar, Worcestershire sauce, Worcestershire sauce, salt, chili powder and garlic powder. Bring to a boil; bring to a boil, remove from heat.
Remove eggs from eggs white and refrigerate firmly, sealed bottles may be removed and placed in the refrigerator. Use tong or fork to easily remove shells. Reserve shells.
At this point, peel the red onion and slice thinly into 1/4 inch slices. Arc tomatoes in roughly a circular motion so they are fully submerged.
In a large bowl, cream together the corn syrup and brown sugar. Beat in the egg yolks, whisking after each rise. Pour the cream mixture into the tomatoes and egg whites.
Bake in preheated oven until egg whites begin to set (remaining time is needed for egg whites to firm up), about 45 minutes.
⭐ ⭐ ⭐ ⭐ ⭐