Tea Smoked Eggs W Sesame Salt Recipes

SMOKED EGGS

Steps:

• Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
• Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature.
• Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.

CHINESE TEA LEAF EGGS

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.

EDAMAME WITH SESAME SALT

Steps:

• Coarsely grind sesame seeds and salt in a spice grinder, then place in a small bowl. (Alternatively, chop sesame seeds and salt together finely.)
• Fill a large pot fitted with a steamer insert or basket with 2 to 3 inches water. Bring water to a simmer over medium-high heat. Steam edamame, covered, until hot, 3 to 4 minutes. Transfer to a bowl, and sprinkle with sesame-salt mixture. Serve immediately.

TEA SMOKED EGGS

Steps:

• Hard cook 8 eggs in 1 qt water for 10-15 minutes and cool in the same water for 10 more minutes.
• Tap eggs until the whole shell is cracked. Return to pan and add the salt, soy sauce, star anise and tea leaves.
• Heat eggs on low and simmer for 30 minutes. Stand for 4 hours until cooled and ready to use. Peel eggs carefully. The white part should be marbled with dark cracked lines with a smokey taste.
• Serve quartered with toasted sesame seeds scattered over.

TEA SMOKED EGGS W/ SESAME SALT

Steps:

• Boil eggs 20 minutes over low flame.
• Cool in cooking water.
• Drain the eggs, and tap the shells gently all over with the back of a spoon until each shell is completely cracked.
• Return the eggs to the pan, cover with cold water and add salt, soy sauce, star anise and tea.
• Bring to a boil,reduce heat and simmer very slowly for 2 to 3 hours.
• Turn off flame and leave eggs in the liquid for 8 hours.
• (Chill after they are cooled).
• Drain the eggs but leave in shells until they are ready to use.
• They will keep well wrapped in the refrigerator for up to a week.
• To make sesame salt, lightly toast sesame seeds in a hot frying pan, tossing gently over high heat.
• Combine toasted seeds, salt and pepper in a small mixing bowl.
• Set aside.
• To serve, carefully peel the eggs.
• The whites will be marbled with dark lines.
• Cut the eggs into halves or quarters, and serve with sesame salt.

SMOKED SALMON AND DILL EGG SALAD TEA SANDWICHES

Steps:

• Place the eggs in a saucepan and cover with cold water. Place over high heat and bring to a boil. Boil the eggs for exactly 4 minutes. Remove from the heat and let sit 10 more minute before draining. Run under cold water and peel the eggs immediately - the shell will come off much more easily while the eggs are still wet and warm.
• Using a box grater, grate the eggs on the shredder side into a bowl. Add the salmon, dill, capers, 1/4 cup of the mayonnaise, salt and pepper. Mix well.
• Lay out 7 slices of the bread and spread 1/4 cup of the egg salad onto each slice. Cover with the remaining bread slices. Trim the crust off of all the sandwiches and cut each sandwich crosswise into four triangles.
• Spread the long side of each triangle with a little mayonnaise and dip each one into the chopped chives. Arrange decoratively on a platter.