Teamarbledeggs Recipes
CHINESE TEA EGGS (W/ SOFT AND HARD BOILED EGGS, 茶叶蛋)
To make this dish gluten-free, use tamari instead of soy sauce.
Provided by Maggie Zhu
Categories Side
Time 30m
Number Of Ingredients 11
Steps:
- Mix all the marinade ingredients in a small pot. Cook over medium heat until bringing to a boil. Turn to medium-low heat. Simmer for 10 minutes. Remove the pot from your stove and let cool completely. Once done, remove and discard the tea bags.
- To boil the eggs, heat a pot of water (enough to cover all the eggs) over high heat until boiling. Turn to low heat. Carefully place the eggs in the pot using a ladle, to prevent the eggs from cracking.
- Boil 5 minutes for soft-boiled eggs, 7 minutes for medium eggs, or 10 minutes for hard-boiled eggs.
- While cooking the eggs, prepare an ice bath by combining ice and tap water in a big bowl.
- Once the eggs are cooked, immediately transfer them to the ice bath to cool for 2 to 3 minutes. If you don't have ice on hand, simply run cool tap water over the eggs for a couple minutes until they cool down.
- Gently crack the eggs using the back of a spoon. You want to make sure the egg shells are cracked enough so the marinade will reach the interior, without cracking the eggs apart (especially if you made soft boiled eggs). If you're in a hurry, you can also peel the eggs and marinate them peeled. The eggs will be ready in 12 hours this way.
- Transfer the eggs to a quart-size ziplock bag, then carefully pour in the marinade along with the dry ingredients. Marinate overnight for peeled eggs, or 24 hours for cracked "marble" eggs.
- Peel the eggs and enjoy them cold or at room temperature!
- You can store the leftover eggs in the marinade for 4 to 5 days in the fridge. The marinade will help with preserving the eggs. Note, the eggs will become more flavorful and saltier over time.
Nutrition Facts : ServingSize 1 serving, Calories 72 kcal, Carbohydrate 0.4 g, Protein 6.3 g, Fat 5 g, SaturatedFat 1.6 g, Cholesterol 186 mg, Sodium 70 mg, Sugar 0.4 g
TEA MARBLED EGGS
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
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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CHINESE TEA EGGS - THE WOKS OF LIFE
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- In the meantime, prepare the sauce base by adding the rest of the ingredients to a medium pot. Bring the mixture to a boil, and the turn the heat down to a simmer. Cover and simmer for 10 minutes. Then turn off the heat, open the lid, set it aside, and let it cool completely.
- Bring another pot of water to a boil for the eggs. Once boiling, gently and quickly lower the eggs into the boiling water using a large spoon. You want to avoid dropping them and cracking them on the bottom of the pot. Let the eggs cook in the boiling water for 7 minutes (it’s a good idea to set a timer). Once the timer goes off, turn off the heat, quickly scoop out the eggs, and transfer to an ice bath. Allow them to sit in the ice bath until they are completely cool to the touch. The purpose here is to stop cooking the eggs any further.
- Once the eggs are cooled, lightly crack the egg shells. The goal here is to make enough cracks to allow the flavor of the sauce base to seep into the egg. I like to use a small spoon to tap the eggs, but be careful! It you tap or crack too hard, you might crack open the egg since the egg yolk is still very soft.
CHINESE TEA EGGS (CHA YE DAN) RECIPE 茶葉蛋 - THE …
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- Take a large pot or pan and combine the whole spice mix, the soy sauces, and the ginger with water. Don’t add the tea at this stage.
- Take another pan, large enough to hold 12 eggs, fill with lightly salted water, and bring to a boil.Reduce to a simmer and gently place the eggs into the water, making sure they are fully immersed. Simmer for a further eight minutes.
- Remove one egg at a time from the ice bath and, using the back of a large spoon, gently whack the shell all around.If you cooked your eggs to be softer, you would need to handle them carefully, or you could squash them and render them unusable.
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