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HOW TO MAKE CHINESE TEA EGGS

RECIPE BY TALLYRAND

Chinese Tea EggsA treat for the kids for Easter . . . or anytime!

These are great idea for the kids for Easter, for them to make themselves or to be served on Easter morning. They are great fun and something a little different.

They are certainly not something new however, as they are something the Chinese have been making for hundreds of years. The essence or the trick with these eggs is that one should only crack the shell and not the thin membrane underneath . . . a few attempts may be needed to achieve this. If the membrane / skin is broken the eggs will change colour totally and not have the nice marbling effect as can be seen here.

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Ingredients for Tea Eggs

eggs
12
pc
salt
2
tbs
soy sauce
4
tbs
star anise
2
pc
peppercorns
10
pc
tea
2
tbs

How to make Tea Eggs

  • To 2 lt of water add the salt, soy sauce, star anise, peppercorns and the tea (a good dark, strong tea is best)
  • Bring to a boil and simmer for 30 minutes
  • Remove from the heat and set aside
  • Place the eggs in a saucepan, cover with fresh cold water and a tbs of vinegar
  • Gently bring to a boil and simmer for 20 minutes (the egg shells must not be allowed to crack)
  • Drain the eggs carefully and place under gently running cold water until the eggs are really cold
  • Carefully drain the eggs and gently tap the eggs on the counter to crack the shell all over, until the eggs are covered by a network of fine cracks
  • Place the eggs in the tea mixture and allow the eggs to steep in the liquid for at least 8 hours
  • To serve, peel the eggs and leave whole or cut in half or quarters. The whites of the eggs should be marbled with dark lines from the cooking liquid

Chef's Tip for Tea Eggs:

An alternative to the tea mixture is simply soaking the cooked, cracked eggs over night in a variety of water to which you have added food colouring. Using different containers of red, yellow, etc will result in a multi-coloured assortment of eggs that can be served.

Enjoy and bon appetit . . . . .

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Tallyrand
Recipe from professional
Chef Tallyrand

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