Teasmokedeggswsesamesalt Recipes

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TEA SMOKED EGGS



Tea Smoked Eggs image

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

8 eggs
4 tablespoons salt
4 tablespoons soy sauce
4 whole star anise
2 tablespoons loose tea, Hu-Kwa or 2 tablespoons earl gray tea

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

TEA SMOKED EGGS W/ SESAME SALT



Tea Smoked Eggs W/ Sesame Salt image

Smokey and flavorful, these are centuries old in Asian culinary tradition. Makes a very pretty presentation, I wish I could show you how beautiful they are, almost a batik look to them. But it's the taste that'll knock your socks off!! I found this recipe a few years ago in an old (1984) Martha cookbook, and have made them many times.

Provided by bayou-mimi

Categories     Asian

Time 11h5m

Yield 16-32 pieces

Number Of Ingredients 8

8 eggs
2 tablespoons coarse salt
4 tablespoons dark soy sauce
2 whole star anise
2 tablespoons smoky tea (Earl Gray or Hu-Kwa, I opened tea bags and measured the tea)
1 tablespoon sesame seeds
3 tablespoons coarse salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Boil eggs 20 minutes over low flame.
  • Cool in cooking water.
  • Drain the eggs, and tap the shells gently all over with the back of a spoon until each shell is completely cracked.
  • Return the eggs to the pan, cover with cold water and add salt, soy sauce, star anise and tea.
  • Bring to a boil,reduce heat and simmer very slowly for 2 to 3 hours.
  • Turn off flame and leave eggs in the liquid for 8 hours.
  • (Chill after they are cooled).
  • Drain the eggs but leave in shells until they are ready to use.
  • They will keep well wrapped in the refrigerator for up to a week.
  • To make sesame salt, lightly toast sesame seeds in a hot frying pan, tossing gently over high heat.
  • Combine toasted seeds, salt and pepper in a small mixing bowl.
  • Set aside.
  • To serve, carefully peel the eggs.
  • The whites will be marbled with dark lines.
  • Cut the eggs into halves or quarters, and serve with sesame salt.

Nutrition Facts : Calories 42.7, Fat 2.8, SaturatedFat 0.8, Cholesterol 105.8, Sodium 2466.6, Carbohydrate 0.6, Fiber 0.1, Sugar 0.3, Protein 3.7

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