Tea Eggs( 茶叶蛋 ) Recipe Below
A delicious snack found in every 7-11 in Taiwan. With this recipe, we're going to be combining elements of the Tea Egg also with the Soy Braised Taiwanese Egg to give it an extra depth of flavor and spice. This is very similar tasting to the Lu Dan 卤蛋 which taste much better than just your regular Tea Egg.
Ingredients
- Eggs ( 12 or however many you can fit in pot)
- Water (7cups)
- Soy Sauce(1/3 cup)
- Dark Soy Sauce (1/4 cup)
- Shaoxing Wine (less than 1/4 cup)
- Salt (1 tbl)
- Five Spice (1/2 tsp)
- Rock Candy (25 grams)
- Oolong or Black Tea (12 grams)
Fragrances
- Black Cardamom (2)
- Star Anise (3)
- Bay Leaves (5)
- Cloves (5)
- Cinnamon (1 stick)
1. Prepare all the Fragrances and Tea. If you have herbal bags, put them inside as it will make it much cleaner and easier to handle. If not you can just throw the spices in when the time comes
2. Boil Eggs for 8 minutes, then put into an ice bath. When they are cold enough to handle, use the back of a butter knife and make even cracks around the whole egg but do not puncture all the way through. Repeat for all the Eggs.
3. Prepare braise mixture with all ingredients and drop the herbal bags in. If you don't have the bags just throw in all the spices. Stir, then bring the mixture up to a boil and drop in the eggs. Simmer on a low heat for 30 minutes then turn the heat off and let them soak overnight.
4. Take out the eggs and carefully peel until the shell is taken off.
Bonus tip for Soft-boiled Eggs- Boil Eggs for 6 minutes then follow directions as usual. Bring the braise mixture up to a boil but do not let the eggs simmer inside. Wait until it cools back down and then drop the eggs in to soak overnight.
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23 июл 2024
