**茶叶蛋**
Chinese Tea Eggs
By Christine's Recipes
Prep time: 5 mins
Cook time: 4 hours
Yield: Makes 6
Ingredients:
6 eggs
1 liter water
2 tea bags (such as black tea bags)
1½ Tbsp Tieguanyin (鐵觀音茶葉 or any other Chinese tea), or to taste
1/4 dried mandarin peel
1 cinnamon stick
2 star anise
3 Tbsp light soy sauce
1 tsp dark soy sauce
1 Tbsp sugar
1 Tsp salt
Method:
To prepare boiled eggs: cover the eggs in a pot with water, about 2.5cm / 1 inch above the surface of the eggs. Turn on the stove heat to high and bring it to boil with a lid on. Reduce the heat to low and simmer for 1 minute. (Remark: Don’t use high heat because you don’t want your eggs crack in rigorously boiling water at this stage.) Remove from the heat with lid on. Use the residue heat to cook the egg for 10 minutes.
Drain out the eggs. Immediately soak in cold water until cold to touch. Gently tap the egg shells with the back of a teaspoon and crack the shells. Use a needle to poke several times around each egg in order to help marinade penetrate inside.
While waiting the boiled eggs to cool down, put the remaining ingredients and water in a pot and cook over medium-high heat.
Carefully place the cracked eggs in the pot and bring it to a boil. Immediately reduce the heat to low and simmer for about 15 minutes. Remove the tea bags. Cover and continue to cook for another 5 minutes. Remove the pot from the heat with lid on. Let the eggs soak in the tea mixture for about 4 hours, or until the eggs take up enough flavour. You can take out one egg and taste to see if you’re satisfied. Before serving, gently reheat the eggs with the tea mixture.
Chinese Tea Eggs
By Christine's Recipes
Prep time: 5 mins
Cook time: 4 hours
Yield: Makes 6
Ingredients:
6 eggs
1 liter water
2 tea bags (such as black tea bags)
1½ Tbsp Tieguanyin (鐵觀音茶葉 or any other Chinese tea), or to taste
1/4 dried mandarin peel
1 cinnamon stick
2 star anise
3 Tbsp light soy sauce
1 tsp dark soy sauce
1 Tbsp sugar
1 Tsp salt
Method:
To prepare boiled eggs: cover the eggs in a pot with water, about 2.5cm / 1 inch above the surface of the eggs. Turn on the stove heat to high and bring it to boil with a lid on. Reduce the heat to low and simmer for 1 minute. (Remark: Don’t use high heat because you don’t want your eggs crack in rigorously boiling water at this stage.) Remove from the heat with lid on. Use the residue heat to cook the egg for 10 minutes.
Drain out the eggs. Immediately soak in cold water until cold to touch. Gently tap the egg shells with the back of a teaspoon and crack the shells. Use a needle to poke several times around each egg in order to help marinade penetrate inside.
While waiting the boiled eggs to cool down, put the remaining ingredients and water in a pot and cook over medium-high heat.
Carefully place the cracked eggs in the pot and bring it to a boil. Immediately reduce the heat to low and simmer for about 15 minutes. Remove the tea bags. Cover and continue to cook for another 5 minutes. Remove the pot from the heat with lid on. Let the eggs soak in the tea mixture for about 4 hours, or until the eggs take up enough flavour. You can take out one egg and taste to see if you’re satisfied. Before serving, gently reheat the eggs with the tea mixture.
No comments:
Post a Comment