Serving
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Tea Eggs
China   -   cha ye dan

Serves
Effort:
Sched:
DoAhead:  
4 app  
**
2 hr+  
Yes
A common appetizer and street vendor snack in China, these are easy to make and pretty enough to impress your guests. They are also more flavorful than plain hard boiled eggs. Of course there are many variations of this recipe so don't take the exact proportions too seriously.



8
ar
-----
1
3
2
1
1
3
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---
T
T
t

T
T
---
Eggs
Water
-- Flavorings
Salt
Black Tea Leaves
Five Spice Powder
Star Anise
Sugar
Soy Sauce
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  1. Pierce EGGS and place in saucepan with enough water so they float very freely. Bring the pot to a boil and as soon as it boils turn off the heat and let it cool down until you can wiggle a finger in it.
  2. Chill Eggs well, then roll them around on your cutting board until the shells are moderately crackled - but do not peel.
  3. Place Eggs back in the sauce pan with all Flavoring items. Add water to cover and bring to a boil. Turn the heat down and simmer slowly for at least an hour - two will make darker patterns. Check the water early on because the tea expands and may raise the eggs above water level.
  4. Chill Eggs thoroughly, then peel. They may be served warm or cold.
NOTES:
  1. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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