TEA EGG RECIPE FIVE SPICE POWDER RECIPES

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CHINESE TEA EGGS RECIPE - FOOD.COM - FOOD.COM - RECIPES ...



Chinese Tea Eggs Recipe - Food.com - Food.com - Recipes ... image

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.

Total Time 1 hours 1 minutes

Prep Time 1 minutes

Cook Time 1 hours

Yield 4-8 serving(s)

Number Of Ingredients 6

8 eggs
water
3 tablespoons salt (can be quite liberal with salt)
2 tablespoons Chinese five spice powder
1 star anise
1 tea bag (any kind of plain black tea)

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, FatContent 9.9, SaturatedFatContent 3.1, CholesterolContent 423, SodiumContent 5372.3, CarbohydrateContent 0.8, FiberContent 0, SugarContent 0.8, ProteinContent 12.6

TEA EGGS (MARBLED EGGS) | CHINA SICHUAN FOOD



Tea Eggs (Marbled Eggs) | China Sichuan Food image

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

8 to 10 eggs
Water as needed
1 tbsp. red tea or black tea leaves ( , you can also use two tea bags)
1.5 tbsp. light soy sauce
1 tbsp. dark soy sauce ( , for better coloring )
1 tablespoon rock sugar
1/2 tbsp. salt
2 pieces star anises ( , note 3)
1 tsp. Sichuan peppercorn
1 thumb ginger ( , smashed )
3-4 bay leaves
1/2 tbsp. fennel seeds (, optional)
1 stick Chinese Cinnamon

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

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