Chydnchineseteaeggs Recipes
CHINESE TEA LEAF EGGS
One of my favorite dishes when I head back home; it combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive! I eat these sliced in quarters and chilled as a side dish, appetizer, or snack. Recipe courtesy of Mom.
Provided by SOYGIRL2
Categories Appetizers and Snacks
Time 11h20m
Yield 8
Number Of Ingredients 10
Steps:
- In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).
- In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.
Nutrition Facts : Calories 75.9 calories, Carbohydrate 1.2 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 659.1 mg, Sugar 0.4 g
CHINESE STEAMED EGGS
These custardy, absurdly supple steamed eggs might seem intimidating, but they are most definitely not. We added a couple of extra steps to make them absolutely foolproof: First, covering the eggs with foil guarantees that you won't get large pools of water in your ramekins; secondly, and allowing the eggs to gently finish cooking in the steamer after the initial cooking time ensures perfectly just-set eggs every time.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Fill a large pot (it should have a tight-fitting lid) with 1 inch of water and set aside.
- Crack the eggs into a medium bowl and whisk until smooth. Add the chicken broth, 3/4 cup water and salt and whisk until completely blended and smooth. Strain the egg mixture through a fine-mesh sieve set over a 2- or 4-cup liquid measuring cup with a spout.
- Pour the eggs into four 6-ounce heat-proof ramekins. Use a spoon to remove any bubbles that float to the top of the egg mixture, but don't worry if you can't get each one. Cover the top of each ramekin tightly with aluminum foil.
- Set the pot over high heat and bring the water to a boil, then reduce the heat to a very strong simmer (around medium heat). Place a steamer-basket insert in the pot, add the ramekins to the insert and cover the pot with the lid.
- Cook for exactly 10 minutes, then turn off the heat and allow the eggs to cook in the residual heat for 15 minutes more.
- Use tongs to carefully remove the ramekins from the steamer basket. Remove the foil, drizzle with sesame oil and soy sauce and top with the sliced scallion.
CHINESE TEA EGGS
This is one of my favourite streetside snacks in Taiwan. It is extremely easy to make and tastes great on its own as a snack or in a lunch box. Could also be sliced and presented with cold meats as a starter. I usually make it without measuring anything, so these measures are estimates.
Provided by LUVmyBELLY
Categories Lunch/Snacks
Time 1h1m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Bring the eggs to the boil and simmer for 3-5 minutes.
- Drain and cool. When cool enough to handle, gently crack the egg's shell all over without removing the shell.
- Place back in the pan, cover the eggs with water, add the remaining ingredients and bring back to boil, turn down and simmer on low heat for an hour or more, this helps the flavours infuse the egg.
- Drain once more. Eggs can be eaten hot or cold and should have an attractive marble effect.
Nutrition Facts : Calories 147, Fat 9.9, SaturatedFat 3.1, Cholesterol 423, Sodium 5372.3, Carbohydrate 0.8, Sugar 0.8, Protein 12.6
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