Taiwanese Tea Egg Food
CHINESE TEA LEAF EGGS
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
Time 11h20m
Yield 8
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, Carbohydrate 1.2 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 659.1 mg, Sugar 0.4 g
CHINESE TEA EGGS
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.
Provided by LUVmyBELLY
Categories Lunch/Snacks
Time 1h1m
Yield 4-8 serving(s)
Number Of Ingredients 6
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, Fat 9.9, SaturatedFat 3.1, Cholesterol 423, Sodium 5372.3, Carbohydrate 0.8, Sugar 0.8, Protein 12.6
TEA SMOKED EGGS
From a culinary tutorial comic clipped from NOW magazine many years ago. I strongly advise putting the loose tea leaves into a cheesecloth bag to prevent a messy cleanup. These novel eggs can also be halved and devilled for a variation.
Provided by Cecily Parsley
Categories Chinese
Time 4h45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Hard cook 8 eggs in 1 qt water for 10-15 minutes and cool in the same water for 10 more minutes.
- Tap eggs until the whole shell is cracked. Return to pan and add the salt, soy sauce, star anise and tea leaves.
- Heat eggs on low and simmer for 30 minutes. Stand for 4 hours until cooled and ready to use. Peel eggs carefully. The white part should be marbled with dark cracked lines with a smokey taste.
- Serve quartered with toasted sesame seeds scattered over.
Nutrition Facts : Calories 78.9, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 4061, Carbohydrate 0.9, Fiber 0.1, Sugar 0.5, Protein 7.2
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