Tea Marbled Eggs With Soy Balsamic Mayonnaise Food

TEA-MARBLED EGGS WITH SOY BALSAMIC MAYONNAISE

Tea-Marbled Eggs With Soy Balsamic Mayonnaise image

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.

Categories Tea Egg Cocktail Party Halloween Mayonnaise Soy Sauce Boil Gourmet

Yield Makes 12 hors d'oeuvres

Number Of Ingredients 8

Ingredients

12 large eggs
3/4 cup soy sauce
2 tablespoons sugar
3 cups water
4 Lapsang souchong tea bags*
1 teaspoon balsamic vinegar, or to taste
1/2 cup mayonnaise
Garnish: watercress sprigs

Steps:

Cover eggs with cold water by 1 inch in a 2- to 3-quart saucepan and bring to a rolling boil, partially covered. Remove from heat and let eggs stand, covered, 10 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Gently tap shell all over with back of a spoon to lightly crack (do not peel). Do not tap too hard or tea liquid will seep into shell instead of just staining cracks.
Bring soy sauce, sugar, and water to a boil in saucepan, stirring until sugar is dissolved, then add tea bags. Reduce heat and simmer, covered, 10 minutes. Add eggs (and more water if eggs are not completely covered by liquid) and simmer, covered, 10 minutes. Remove pan from heat and let eggs stand in liquid, uncovered, until cool, then chill at least 2 hours. Lift eggs from liquid and peel. Reserve 2 tablespoons cooking liquid and discard remainder.
Whisk vinegar and reserved cooking liquid into mayonnaise and serve with eggs. Present eggs whole, then quarter for dipping. (Yolks may have a dark ring.)

TEA MARBLED EGGS

Tea Marbled Eggs image

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

Ingredients

6 -8 eggs
water
1/2 teaspoon salt
3 tablespoons soy sauce
1 -2 star anise
1 teaspoon five-spice powder
2 tablespoons black tea leaves, is preferred but your normal tea will work too

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

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