TEA SMOKED EGGS
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
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 CHICKEN
Provided by Food Network Kitchen
Categories appetizer
Time 5h16m
Yield about 40 hors d'oeuvres servings
Number Of Ingredients 16
Steps:
- Toast the Szechuan peppercorns in a dry skillet until fragrant, about 4 minutes. Cool slightly, and then crush in a spice grinder or mortar and pestle with the salt and five-spice powder until very fine. Rub seasoned salt all over the chicken thighs. Place in a bowl, cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
- Bring the chicken to room temperature about 30 minutes before cooking.
- Line the bottom of a wok, skillet or heavy pot with a double layer of aluminum foil. Mix the rice, tea and brown sugar together and mound on the foil. Set a steamer on top, and evenly space the chicken on the rack. Cover and cook over high heat. Hot smoke the chicken until smokey-brown colored and cooked through, about 12 minutes.
- While the chicken cooks, whisk the Shao-sing wine or sherry, soy, ginger, and sesame together in a small saucepan. Bring to boil over high heat, remove from heat and steep for 5 minutes. Brush over cooked chicken.
- To serve: Dice the chicken into very small pieces. Toss with the scallions and peanuts in a medium bowl. Cut the lettuce leaves into 40 squares or triangular scoops. Place a drop of Sriracha on top of each lettuce cup, and top with about 2 teaspoons of the diced chicken. Squeeze lime juice over the top, and drizzle the remaining soy-ginger sauce over the chicken. Serve.
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
CHINESE TEA LEAF EGGS
One of my favorite dishes when I head back home; it combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive! I eat these sliced in quarters and chilled as a side dish, appetizer, or snack. Recipe courtesy of Mom.
Provided by SOYGIRL2
Categories Appetizers and Snacks
Time 11h20m
Yield 8
Number Of Ingredients 10
Steps:
- In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).
- In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.
Nutrition Facts : Calories 75.9 calories, Carbohydrate 1.2 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 659.1 mg, Sugar 0.4 g
TEA EGGS
In the 18th century, the Qing dynasty scholar Yuan Mei wrote about cooking eggs in a solution of tea leaves and salt in "The Way of Eating." Now, tea eggs are prepared throughout China, Hong Kong, Taiwan, Southeast Asia and in diaspora communities the world over. Known for their marbled design and savory soy flavor, the eggs are boiled, then cracked and soaked in tea blended with spices. The liquid seeps beneath the cracks to form fine lines all over the eggs while seasoning them. You can also simply marinate them without their shells and end up with a more robust taste. Adjust the seasonings below to your taste, if you like, and then enjoy the eggs on their own with a cup of tea or any way you would enjoy boiled eggs - in rice bowls, noodles, salads and other vegetable dishes.
Provided by Genevieve Ko
Categories dinner, lunch, snack, poultry, appetizer, side dish
Time P1DT30m
Yield 12 eggs
Number Of Ingredients 9
Steps:
- Take the eggs out of the refrigerator to let them warm up a bit. (Very cold eggs can crack when they hit boiling water.)
- Combine the soy sauce, shaoxing wine, sugar, ginger, star anise, peppercorns and salt in a medium saucepan. Add 3 cups water and the tea bags, and bring to a boil over medium-high heat. Reduce the heat to maintain a bare simmer while the eggs cook and cool.
- Bring a few inches of water in a large saucepan to a boil over high heat. Using a spoon, carefully and quickly add the eggs one at a time. Cook for 6 minutes for jammy yolks, 7 minutes for just-set yolks and 8 to 10 minutes for hard-boiled yolks. Pour the boiling water out of the saucepan, keeping the eggs back with a lid or spatula, then fill the saucepan with cold water from the tap. Let stand until the eggs are cool enough to handle, then drain.
- To create a marbled look, tap the eggs with the back of a spoon to create hairline fractures all over with some bigger cracks but without breaking off the shells. For solid-colored eggs, peel the eggs completely. Transfer the eggs to the soy sauce mixture. Remove from the heat. Cover the saucepan or transfer everything to an airtight container and refrigerate for at least 12 hours and up to 7 days before peeling the eggs and eating. For the clearest design, be sure to peel the eggs without removing the fine membrane between the shells and eggs.
TEA SMOKED EGGS W/ SESAME SALT
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
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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