Chinese Marbled Tea Egg Food
CHINESE TEA EGGS (MARBLED EGGS)
One of most famous Chinese street snack--tea eggs, also known as marbled eggs
Provided by Elaine
Categories Side Dish
Time 25m
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, Carbohydrate 3 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 223 mg, Sodium 614 mg, Sugar 2 g, ServingSize 1 serving
TEA MARBLED EGGS
Fun to make and a nice addition to a Chinese meal, not just for decoration and they are always a talking point. The flavour is despite the spices not very strong--delicate is a better word. I like to serve them with the Chinese porridge/soup Congee.
Provided by PetsRus
Categories Lunch/Snacks
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the eggs in water for approx 8 minutes, depending on size.
- Lift the eggs out and place in cold water.
- To the water in the pot add the salt, soy, star anise, five spice powder and tea.
- When eggs are cool enough to handle, gently crack the shells with the back of a spoon until the entire shell is a network of cracks, do not peel!
- Bring the water in the pot back to the boil, and return the eggs to the pot, they need to be covered with water, add more if needed.
- Gently boil them for 30 minutes.
- Switch off the heat and allow the eggs to cool in the liquid for the minimum of 3 hours.
- Peel and serve them cut in half or quarters as a snack or use them as a garnish.
Nutrition Facts : Calories 78.9, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 766.5, Carbohydrate 0.9, Fiber 0.1, Sugar 0.5, Protein 7.2
CHINESE MARBLED TEA EGGS
This Asian appetizer gives regular hard-boiled eggs new life. The cooking time includes sitting and cooling time.
Provided by Mercy
Categories Lunch/Snacks
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine the tea bags, water and teriyaki sauce in medium saucepan, add eggs.
- Bring to full boil over high heat.
- Remove from heat; cover tightly and let stand for 20 minutes.
- Remove eggs, reserving the liquid.
- Place eggs under cold running water until cool enough to handle.
- Gently tap each eggshell with back of a metal spoon until eggs are covered with fine cracks (do NOT peel the eggs).
- Return the eggs to the reserved liquid.
- Bring to a boil; reduce heat, cover and simmer 25 minutes.
- Drain off liquid and refrigerate eggs until chilled (about 1 hour).
- Peel carefully before serving.
Nutrition Facts : Calories 88.6, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 761.7, Carbohydrate 3.3, Sugar 2.7, Protein 7.4
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