Mrs Szes Tea Eggs 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 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
TEA EGGS
In the 18th century, the Qing dynasty scholar Yuan Mei wrote about cooking eggs in a solution of tea leaves and salt in "The Way of Eating." Now, tea eggs are prepared throughout China, Hong Kong, Taiwan, Southeast Asia and in diaspora communities the world over. Known for their marbled design and savory soy flavor, the eggs are boiled, then cracked and soaked in tea blended with spices. The liquid seeps beneath the cracks to form fine lines all over the eggs while seasoning them. You can also simply marinate them without their shells and end up with a more robust taste. Adjust the seasonings below to your taste, if you like, and then enjoy the eggs on their own with a cup of tea or any way you would enjoy boiled eggs - in rice bowls, noodles, salads and other vegetable dishes.
Provided by Genevieve Ko
Categories dinner, lunch, snack, poultry, appetizer, side dish
Time P1DT30m
Yield 12 eggs
Number Of Ingredients 9
Steps:
- Take the eggs out of the refrigerator to let them warm up a bit. (Very cold eggs can crack when they hit boiling water.)
- Combine the soy sauce, shaoxing wine, sugar, ginger, star anise, peppercorns and salt in a medium saucepan. Add 3 cups water and the tea bags, and bring to a boil over medium-high heat. Reduce the heat to maintain a bare simmer while the eggs cook and cool.
- Bring a few inches of water in a large saucepan to a boil over high heat. Using a spoon, carefully and quickly add the eggs one at a time. Cook for 6 minutes for jammy yolks, 7 minutes for just-set yolks and 8 to 10 minutes for hard-boiled yolks. Pour the boiling water out of the saucepan, keeping the eggs back with a lid or spatula, then fill the saucepan with cold water from the tap. Let stand until the eggs are cool enough to handle, then drain.
- To create a marbled look, tap the eggs with the back of a spoon to create hairline fractures all over with some bigger cracks but without breaking off the shells. For solid-colored eggs, peel the eggs completely. Transfer the eggs to the soy sauce mixture. Remove from the heat. Cover the saucepan or transfer everything to an airtight container and refrigerate for at least 12 hours and up to 7 days before peeling the eggs and eating. For the clearest design, be sure to peel the eggs without removing the fine membrane between the shells and eggs.
More about "mrs szes tea eggs recipes"
TEA EGGS OR MARBLE EGGS RECIPE 茶葉蛋 - JAN'S FOOD STEPS
From jansfoodsteps.com
MRS. SZE’S TEA EGGS – RECIPEFUEL | RECIPES, MEAL PLANS, DIET …
From recipefuel.com
TEA EGGS RECIPE | AUTHOR H.Y. HANNA
From hyhanna.com
CHINESE TEA EGGS RECIPE – USE REAL BUTTER
From userealbutter.com
CHINESE TEA EGGS - THE WOKS OF LIFE
From thewoksoflife.com
CHINESE TEA EGGS - MARBLED TEA EGGS - MRS. LIN'S KITCHEN - RECIPES
From site.mrslinskitchen.com
A RECIPE FOR TEA EGGS, FROM A CHARMING NEW VANCOUVER PICTURE …
From montecristomagazine.com
CHINESE TEA EGGS (W/ SOFT AND HARD BOILED EGGS, 茶叶蛋)
From omnivorescookbook.com
BEST TAIWANESE TEA EGGS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
MRS. SZE'S TEA EGGS RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
MRS. SZE'S TEA EGGS – RECIPE WISE
From recipewise.net
LATECHEF: QUICK SIMPLE EASY INTERNATIONAL RECIPES
HOW TO MAKE CHINESE MARBLED TEA EGGS | THE KITCHN
From thekitchn.com
TEA EGGS - THE WOKS OF LIFE
From thewoksoflife.com
TEA EGG – HOW TO PREPARE IN 3 QUICK STEPS - TASTE OF ASIAN FOOD
From tasteasianfood.com
CHINESE TEA EGGS (茶叶蛋) - RED HOUSE SPICE
From redhousespice.com
TEA EGGS | EGG RECIPES | SBS FOOD
From sbs.com.au
BEST CHINESE TEA EGGS RECIPE - HOW TO MAKE CHINESE TEA EGGS - FOOD52
From food52.com
209359 MRS SZE TEA EGGS RECIPES - RECIPEOFHEALTH
From recipeofhealth.com
MRS. SZE'S TEA EGGS RECIPE
From recipenode.com
You'll also love
