HOW TO MAKE TEA EGGS CHINESE RECIPES
CHINESE TEA LEAF EGGS RECIPE | ALLRECIPES
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
Total Time 11 hours 20 minutes
Prep Time 20 minutes
Cook Time 3 hours 0 minutes
Yield 8 eggs
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, CarbohydrateContent 1.2 g, CholesterolContent 186 mg, FatContent 5 g, FiberContent 0.3 g, ProteinContent 6.6 g, SaturatedFatContent 1.6 g, SodiumContent 659.1 mg, SugarContent 0.4 g
TEA EGGS RECIPE - SIMPLE CHINESE FOOD
The tea eggs on the roadside can be described as one of the most pyrotechnic foods. After a hundred years, they have witnessed historical changes. There used to be a tea egg seller at almost every station. The eggs have been boiling in the pot, steaming hot, and a faint fragrance of tea is floating in the air. Regardless of how easy it is to make tea eggs, there are actually some tricks. The choice of tea, the timing of cooking, and how to make the eggs easy to peel and not stick to the shell, and the color and luster are all these tips.
Tea eggs are eggs boiled in a soup prepared with soy sauce, spices and tea. They have a saltier fragrance than boiled eggs. The thick sauce occupies the taste buds, making it super easy to eat. Suddenly I wanted to eat boiled tea eggs, and quickly stewed a small pot. The taste was great, and the smell of tea all over the room made people feel warm.
Provided by Personality is better than beauty I
Total Time 15 minutes
Yield 3
Number Of Ingredients 5
Steps:
- Prepare eggs and a variety of home-made spices (note: black tea is best for boiled tea eggs, black tea is fragrant and sweet, and the color of the boiled tea eggs is also better, and the black tea is fermented tea, and the temperature does not hurt the stomach. If you use green tea Boiled, there will be a little bitter taste, the color is not as good as black tea, and green tea is cold in nature, and it is more irritating to the stomach.)
- Wash the eggs in a pot under cold water. When the water is boiled, boil on low heat for 5 minutes.
- Break the hard-boiled egg shell into pieces. For the hard-boiled egg, tap the egg shell lightly to produce cracks (you can knock between the two eggs, or you can borrow a spatula at hand, or put all the eggs in one seal. Hit each other in the container, the cracks will be more knocked, and the more finely broken, it will be easier to taste)
- Add enough water, five spoons of light soy sauce, three spoons of dark soy sauce, black tea, cinnamon, star anise, bay leaves, and salt. Bring to a boil for another 5 minutes to fully boil the aroma.
- At this time, add eggs and 10 grams of rock sugar. (Note: Tea is not suitable for cooking in an iron pot, because the tea contains tannic acid, which reacts with iron ions to produce black iron tannate.) Boil on high heat, cover the pot and continue to cook for 15 minutes, turn off the heat. Don't take it out of the braising pot, soak overnight until the eggs are full of flavor.
- When you wake up, you can eat the fragrant tea eggs when you heat up the pot
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