Mrs Sze S Tea Eggs Food

CHINESE TEA EGGS

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.

CHOCOLATE GANACHE FROSTING

Steps:

• Process chocolate in food processor until very fine. Put it in a small heavy saucepan.
• Heat cream to boiling point and pour 3/4 of it over the chocolate. Cover for 5 minutes to allow it to melt. Gently stir together, trying not to create air bubbles. Pass through fine strainer and add Cognac. Cool till just tepid.
• Check consistency: when tepid, the glaze should mound a bit before disappearing. If it is too thick, or seems curdled, add more of the warm cream little by little. If too thin, add some melted chocolate. When right, use at once or store and reheat.
• Pour over cooled cake allowing excess to flow down the sides. If you want a double coat, refrigerate the cake after the first later, for about 20 mins or until firm. Apply a second coat -- but don't refrigerate after second coat or you'll lose that glossiness.

TEA MARBLED EGGS

Steps:

• 1.Cover eggs in saucepan with cold water and bring to a boil over medium heat. Hard boil the eggs (usually 10-12 minutes cooking time).
• 2.Drain eggs and allow them to cool enough that you can handle them.
• 3.Using the back of a heavy spook, crack the eggs all over, but do not remove the shells (or you can roll them a la Pacino in Angel Heart). Try not to crack through the membrane under the shell.
• 4.Place the cracked eggs back in the saucepan. Add in the tea, cinnamon, star anise, tamari, salt, sugar, and enough water to cover the eggs.
• 5.Simmer for at least an hour and up to 2-1/2 hours or longer.
• 6.Drain and allow to cool to room temperature.
• You can refrigerate these little guys in their shells. Just peel them whenever you're ready to eat them. Great for a snack or a party platter (halved with yolk-side down to show off the pretty marbling).

MRS. SZE'S TEA EGGS

Steps:

• Hard boil the eggs by covering with water and bringing to a boil. Cover, turn off the heat, and let sit for 15 minutes. Cool completely in cold water. This loosens the shell.
• Using the back of a spoon, gently crack the egg shells. Do not peel!
• Put the eggs in water just to cover and add the broth ingredients. Bring to a boil, cover and simmer for 1 hours.
• Remove from the heat and place eggs and tea broth in a covered container. Refrigerate for several hours or overnight.
• Eggs are best stored in the fridge, with shells on.
• To eat, shell the egg and serve as a snack, or salad or soup ingredient.