Tea Smoked Eggs Recipes
TEA SMOKED EGGS W/ SESAME SALT
Smokey and flavorful, these are centuries old in Asian culinary tradition. Makes a very pretty presentation, I wish I could show you how beautiful they are, almost a batik look to them. But it's the taste that'll knock your socks off!! I found this recipe a few years ago in an old (1984) Martha cookbook, and have made them many times.
Provided by bayou-mimi
Categories Asian
Time 11h5m
Yield 16-32 pieces
Number Of Ingredients 8
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.
Nutrition Facts : Calories 42.7, Fat 2.8, SaturatedFat 0.8, Cholesterol 105.8, Sodium 2466.6, Carbohydrate 0.6, Fiber 0.1, Sugar 0.3, Protein 3.7
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