Okay, I know this recipe doesn't look appetizing in any way, shape, form or fashion but I bet that these are wonderful. I was hoping to post egg recipes on or before Easter but obviously that didn't happen. This recipe would be great to make when you have left over eggs from Easter or just to clean out the fridge when you have too many! I definitely want to try these sometime!
Recipe from Nook & PantryChinese Tea Leaf Eggs
6 - 8 large eggs
1/4 C soy sauce
2 Tbsp black tea leaves or 2 black tea bags
1 star anise
1 tsp sugar
1/2 tsp salt
Roughly 2 C water
Put the eggs in a saucepan that can fit the eggs snugly and cover with water. Bring to a boil and gently simmer for 7 minutes. Drain the eggs and rinse them with cold water until they have cooled off enough to handle. Use the back of a spoon gently tap the shell all over or just hit them against the counter top.
Return the eggs to the saucepan, add the soy sauce, tea leaves or tea bags, star anise, salt, and enough water to cover. You'll want to use a saucepan that can fit the number of eggs you're cooking perfectly. You don't want to use a saucepan that's too big otherwise, you'll need a lot of water to cover the eggs and it will dilute the tea brew. Simmer them in the tea soy sauce brew for 2 - 3 hours. You can even cook them for a few hours in a slow cooker. Halfway through the cooking time, turn the eggs over, add more water if necessary.
After cooking, store the eggs in the brew at least overnight so the flavors can permeate the eggs completely. I like to cut them in half and spoon a bit of the soy sauce brew onto the yolk before eating, it makes the yolk creamy and more flavorful.
Original Collector: Me
Tuesday, April 14, 2009
6 - 8 large eggs
1/4 C soy sauce
2 Tbsp black tea leaves or 2 black tea bags
1 star anise
1 tsp sugar
1/2 tsp salt
Roughly 2 C water
Put the eggs in a saucepan that can fit the eggs snugly and cover with water. Bring to a boil and gently simmer for 7 minutes. Drain the eggs and rinse them with cold water until they have cooled off enough to handle. Use the back of a spoon gently tap the shell all over or just hit them against the counter top.
Return the eggs to the saucepan, add the soy sauce, tea leaves or tea bags, star anise, salt, and enough water to cover. You'll want to use a saucepan that can fit the number of eggs you're cooking perfectly. You don't want to use a saucepan that's too big otherwise, you'll need a lot of water to cover the eggs and it will dilute the tea brew. Simmer them in the tea soy sauce brew for 2 - 3 hours. You can even cook them for a few hours in a slow cooker. Halfway through the cooking time, turn the eggs over, add more water if necessary.
After cooking, store the eggs in the brew at least overnight so the flavors can permeate the eggs completely. I like to cut them in half and spoon a bit of the soy sauce brew onto the yolk before eating, it makes the yolk creamy and more flavorful.
Original Collector: Me
Tuesday, April 14, 2009
2 comments:
i have to say those do sound FANTASTIC.. but look horrible! hehe oh well stills ound yummy! let me know if u try them!
"I definitely want to try these sometime!"
You're on your own on this one.
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