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
TEA SMOKED EGGS
From a culinary tutorial comic clipped from NOW magazine many years ago. I strongly advise putting the loose tea leaves into a cheesecloth bag to prevent a messy cleanup. These novel eggs can also be halved and devilled for a variation.
Provided by Cecily Parsley
Categories Chinese
Time 4h45m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 78.9, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 4061, Carbohydrate 0.9, Fiber 0.1, Sugar 0.5, Protein 7.2
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
SMOKED SALMON AND DILL EGG SALAD TEA SANDWICHES
Provided by The Hearty Boys
Categories appetizer
Time 35m
Yield 28 tea sandwiches
Number Of Ingredients 9
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.
TEA LEAF EGGS
It may not sound edible, but trust me, once you start, you can't stop! The best part about the recipe, is that you can just leave the eggs alone, and they still come out perfect.
Provided by jilloon
Categories Appetizers and Snacks
Time 2h55m
Yield 10
Number Of Ingredients 13
Steps:
- Place the tea, cinnamon, star anise, five-spice, cloves, ginger, peppercorns, licorice, orange peel, rock sugar, dark soy sauce, and light soy sauce in a large saucepan. Bring to a boil, then reduce heat to medium-low, and let simmer for 15 minutes. Meanwhile, lightly tap the hard-cooked eggs to crack the shells all over. The soy sauce will penetrate the cracks, and color the egg white.
- Place the eggs in the simmering liquid, and cook for 30 minutes, then remove from the heat, and let the eggs stand in the liquid for 2 hours off the heat. After 2 hours, drain the eggs, chill, and peel.
Nutrition Facts : Calories 98.3 calories, Carbohydrate 5.6 g, Cholesterol 212 mg, Fat 5.5 g, Fiber 0.8 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 1260.7 mg, Sugar 3.4 g
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