Monday, January 7, 2013

Tea Eggs

These should really be called dinosaur eggs! These are a beautiful and simple accompaniment to a meal. They can be stored for several days. Make them with Congee to add some protein if you are feeling under the weather.
Looks beautiful after 1.5 hrs simmering! They would have been darker if I let them steep overnight.

Eggs with delicious congee. Perfect when you need something comforting and easy to digest.

This is a simple recipe but it takes time. Scale up as needed for more eggs.

6 eggs
2 Tbsp. of black tea leaves(I used pu-erh)
1/4 c. light soy sauce
2 pieces star anise
1 small stick Vietnamese cinnamon
2 Tbsp. brown sugar
Plenty of water

First pre-cook the eggs: Place eggs in saucepan and cover with cold water. Bring to a boil, then put the lid on turn the heat off. Let sit, covered, for 11 minutes if eggs were room temperature or 13 minutes if they were cold. This will make PERFECT hard boiled eggs with pure yellow yolks (no green!)

Cool the eggs in cold water. Remove from saucepan and use the back of a knife to crack them evenly on all sides. Do not crack so much that the peels come off. Return the cracked hard boiled eggs to the empty saucepan.

Fill saucepan with remaining ingredients, and top off with water. Bring to a boil then reduce to a simmer. Simmer for 1-2 hours. Eat now or leave eggs in dark water overnight for more color. Store peeled eggs in a tupperware to eat all week.

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