Tea eggs - chinese grandma
I’m relieved it’s January. I love the spirit of holiday season, but I’m thrilled to leave the holiday pressures of gifts and travel behind. Though there’s a lot of winter ahead, we are inching our way into longer days. I felt wistful as December closed, but January brings fresh hope. I enjoyed Christmas cookies for...Read More
Tea Eggs - Tiny Urban Kitchen
I love tea eggs. They are hard boiled eggs slowly cooked over low heat in black tea and spices for hours. The resulting egg has a wonderful salty and tea-infused flavor that’s addictive. Furthermore, the eggs take on a beautifully intricate web-like design from the tea. You can buy pre-made tea-egg packs at Asian supermarkets. ...Read More »
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Recipe: Hard boil three to four eggs, remove from water and tap with spoon to break shell. Return to water and add one sliced clove of garlic, one stick of cinnamon, pinch curry, 1/3 cup soy sauce, and simmer on low for 1- 1 1/2 hrs. Peel eggs and eat with hot sauce.
These eggs are made by boiling about two dozen eggs in a strong chinese tea for (so far as i can tell) two whole days! The shells are cracked after the eggs are hard-boiled to allow the tea to infuse into the egg. It creates such a cool pattern on the egg and shell and tastes fantastic!
Chinese Marbled Tea Egg Recipe | Steamy Kitchen Recipes
This Marbled Tea Egg recipe serves up eggs with a beautiful marbled surface. They are simmered in a savory liquid with star anise, cinnamon sticks, Sichuan peppercorns, and black tea until soaked with the flavors of the spices and a refreshing tea fragrance. They look beautiful and taste divine!
Chinese Tea Eggs for Easter Monday
If you're looking for something to do on the last day of Easter, try these fun, family-friendly, healthy, and attractive tea eggs. After seeing a post on TasteSpotting, I decided on a whim to make Chinese tea eggs for our family lunch on Easter Sunday. Though appropriate for an everyday snack, these tea eggs are novel enough (in New Zealand!), and decorative enough, to be perfect for this eggy Anglo holiday.* (Their spiderweb design would also make them great for Halloween, but one season at…
Tea Eggs: 3rd Time's the Charm!
I hate eggs, but I love Chinese tea eggs. This is because the blend of spices soaks into the eggs, changing and improving their flavor. My previous attempts to pull this off at home, though, resulted in an eggy product--YUCK. This time I made sure to cover all bases: I preboiled the eggs only as lightly as possible before tapping cracks all over their shells; I used the darkest soaking products possible (black tea, dark soy sauce, brown sugar), and I shoved them in a crock pot to simmer…