Best 2 Tea Leaf Eggs Recipes
Tea Leaf Eggs, a beloved Chinese delicacy, have been captivating taste buds for centuries. These distinctive dark brown eggs possess a complex flavor profile, thanks to the intricate blend of tea, spices, and soy sauce used during their preparation. Whether served as an appetizer, a side dish, or even the centerpiece of a meal, Tea Leaf Eggs have earned their place as a cherished culinary tradition. If you're curious about embarking on your own Tea Leaf Egg-making adventure, this comprehensive guide will equip you with everything you need to know to create this delightful treat in the comfort of your own kitchen.
Let's cook with our recipes!
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 LEAF EGGS
Make and share this Tea Leaf Eggs recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 2h5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan cover eggs with cold water to a depth of at least 1 inch above eggs.
- Rapidly bring to a boil; cover pan tightly; reduce heat, and simmer for 15 minutes.
- Rinse quickly in cold water till eggs are cool enough to handle; drain.
- Tap eggs lightly all over till eggs are a network of fine cracks, but DO NOT PEEL.
- Return eggs, gently to the saucepan, add soy sauce, aniseed (or star anise), cinnamon, tea (in a tea ball), sugar, salt, and 2 cups of the cold water.
- Bring to a boil; then reduce heat, and simmer, covered, for 1 1/2 hours, adding water to keep eggs covered, if needed.
- Drain eggs, and chill.
- To serve, roll eggs between the palms of your hands to loosen shell; peel, starting from the large end of egg.
Tips:
- Choose the right eggs: Use older eggs (at least a week old) for best results, as they have a thinner shell that allows the marinade to penetrate more easily.
- Prepare the eggs properly: Make sure to wash the eggs thoroughly and prick a small hole in the bottom of each egg with a needle or toothpick to prevent cracking during boiling.
- Use a flavorful marinade: Experiment with different combinations of soy sauce, black tea, spices, and herbs to create a marinade that suits your taste. Some popular additions include star anise, cinnamon, cloves, cardamom, and bay leaves.
- Simmer, don't boil: Bring the marinade to a boil, then reduce heat and simmer for at least 30 minutes. This will allow the flavors to infuse into the eggs without overcooking them.
- Chill the eggs before serving: After simmering, transfer the eggs to a bowl of cold water to stop the cooking process. Once they have cooled, peel and serve the eggs immediately or store them in the refrigerator for later use.
Conclusion:
Tea leaf eggs are a delicious and versatile dish that can be enjoyed as a snack, appetizer, or side dish. With their rich flavor and unique appearance, they are sure to impress your family and friends. So next time you're looking for something different to do with eggs, give this recipe a try!
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