How To Make Chinese Tea Eggs From Ehowcom Recipes
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
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
HOW TO MAKE CHINESE TEA EGGS (FROM EHOW.COM)
Categories Egg
Number Of Ingredients 7
Steps:
- Steps 1Step OneFill a large saucepan with water and place the eggs in the water. Bring the water to low boil over medium heat, and boil the eggs for 3 to 5 minutes. 2Step TwoDrain the boiled eggs and allow them to cool. 3Step ThreePlace each boiled egg on the counter and roll it with the palm of your hand so that the shell cracks all over. Don't remove the shell from the egg. 4Step FourFill the saucepan with fresh water and add the soy sauce, the Chinese five spice seasoning, the star anise, the salt and the tea bag. Bring the mixture to a boil and place the cracked eggs in the boiling water. 5Step FiveReduce the heat to low and let the eggs simmer for about an hour. 6Step SixRemove the saucepan from the heat and let the eggs sit in the seasoned water until you're ready to peel and eat them, either hot or cold.
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- Boil the eggs for about 5 minutes - you need them to be hard enough, so that you can crack them, but don't over boil them.
- Once the eggs are cool enough to handle, crack the shell all over. You can do this with a spoon or I just tap them on a hard surface (like in the sink).
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- In the meantime, prepare the sauce base by adding the rest of the ingredients to a medium pot. Bring the mixture to a boil, and the turn the heat down to a simmer. Cover and simmer for 10 minutes. Then turn off the heat, open the lid, set it aside, and let it cool completely.
- Bring another pot of water to a boil for the eggs. Once boiling, gently and quickly lower the eggs into the boiling water using a large spoon. You want to avoid dropping them and cracking them on the bottom of the pot. Let the eggs cook in the boiling water for 7 minutes (it’s a good idea to set a timer). Once the timer goes off, turn off the heat, quickly scoop out the eggs, and transfer to an ice bath. Allow them to sit in the ice bath until they are completely cool to the touch. The purpose here is to stop cooking the eggs any further.
- Once the eggs are cooled, lightly crack the egg shells. The goal here is to make enough cracks to allow the flavor of the sauce base to seep into the egg. I like to use a small spoon to tap the eggs, but be careful! It you tap or crack too hard, you might crack open the egg since the egg yolk is still very soft.
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