MARBLED TEA EGGS RECIPES
TEA EGGS (MARBLED EGGS) | CHINA SICHUAN FOOD
One of most famous Chinese street snack--tea eggs, also known as marbled eggs
Provided by Elaine
Categories Side Dish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Clean the eggs and then place in a deep sauce pot. Add enough cold water to cover. Start with medium fire, bring the content to a boiling and then let it simmer for 4 to 5 minutes (hard boiled based on how soft you want the yolk to be). | for soft boiled eggs, place room temperature eggs gently with a help of strainer in boiling hot water, cook for 6 minutes. Transfer to cold or chilled water to cool down completely and then crack the eggs with a scoop carefully.
- Transfer to cold or chilled water to cool down completely and then crack the eggs with a scoop carefully. Place the eggs in a pot with a lid.
- In another the pot, add all seasoning (bay leaves, star anises, cassia bark, fennel seeds, salt and sugar ). Pour in around 800ml water and bring to a boiling, add tea leaves and simmer for 10 minutes.
- For hard boiled eggs| pour the liquid to the the pot with cracked eggs. Soak overnight with lid covered. For soft boiled eggs| wait until the liquid becomes room temperature and then pour the liquid to soak the eggs overnight with lid covered.
- Re-heat if necessary or serve directly with noodles, porridge or other food.
Nutrition Facts : Calories 102 kcal, CarbohydrateContent 3 g, ProteinContent 8 g, FatContent 5 g, SaturatedFatContent 1 g, CholesterolContent 223 mg, SodiumContent 614 mg, SugarContent 2 g, ServingSize 1 serving
HOW TO MAKE MARBLED TEA EGGS - MOUNTAIN ROSE HERBS BLOG
Tea eggs are a traditional food throughout China, commonly sold by street vendors. There are many variations since each family makes their tea egg recipe a little bit differently, but they all contain black tea, soy sauce, and spices.
Provided by Irene
Prep Time 120 minutes
Number Of Ingredients 8
Steps:
- Place eggs in sauce pan.
- Cover completely with cold water, submerging eggs by at least 1 inch.
- Bring the water to a boil.
- Lower the heat and simmer for 3 minutes.
- Remove the eggs and rinse in cold water.
- Once eggs are cool enough to handle, gently crack eggshells using the back of a teaspoon.
- Return cracked eggs to the pot, cover completely with water.
- Add remaining ingredients.
- Bring to a boil.
- Lower heat and simmer for an hour.
- Periodically turn eggs over.
- Add more water if necessary to ensure eggs are always submerged.
- Remove pot from heat.
- Cover with lid.
- Place pot in refrigerator.
- Leave eggs to steep overnight or longer in marinade.
- Carefully remove shells to reveal each egg's unique design.
- Will keep in the fridge for a few days.
Nutrition Facts : Calories
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Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked in tea, which gives it a lovely marbled appearance and subtle smoky flavor. We found traditionally cooked tea-marbled eggs — usually simmered for an hour — were too tough for our taste; this method yields more tender whites.
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Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked in tea, which gives it a lovely marbled appearance and subtle smoky flavor. We found traditionally cooked tea-marbled eggs — usually simmered for an hour — were too tough for our taste; this method yields more tender whites.
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