{"id":240,"date":"2017-05-05T19:35:15","date_gmt":"2017-05-05T19:35:15","guid":{"rendered":"http:\/\/www.theworkinglunchproject.com\/?post_type=recipe&p=240"},"modified":"2017-08-18T23:15:04","modified_gmt":"2017-08-18T23:15:04","slug":"chinese-tea-eggs-slightly-non-traditional","status":"publish","type":"recipe","link":"https:\/\/www.theworkinglunchproject.com\/?recipe=chinese-tea-eggs-slightly-non-traditional","title":{"rendered":"Chinese Tea Eggs (Slightly Non-Traditional)"},"content":{"rendered":"

Chinese Tea Eggs turn hard-boiled eggs into beautifully marbled jewels, perfumed with a tea and herbal infusion featuring star anise, green cardamom pods, cinnamon, fennel seed, and Chinese five spice powder.<\/p>\n

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Photo: Cynthia Dalton<\/figcaption><\/figure>\n

Bored with the usual boiled egg for lunch? These Chinese Tea Eggs are anything but boring. These are fun to prepare and eat and although it is a three-step process, it’s easy to do, and the results are well worth the effort.<\/p>\n

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Photo: Cynthia Dalton<\/figcaption><\/figure>\n

Step 1.\u00a0<\/strong>Hard-boil 6 eggs (I actually boil up 7, in case one of the eggs ‘misfires’). Next, cool the eggs in an ice water bath until they can be held in your hands comfortably. Roll and gently tap the eggs until the shells are evenly and thoroughly cracked. Note: be careful to avoid breaking away large chunks of shell from the egg white underneath the shell.<\/p>\n

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Photo: Cynthia Dalton<\/figcaption><\/figure>\n

Step 2.\u00a0<\/strong>Create a fragrant broth with which to flavor the cracked eggs by simmering together: water, black tea, herbal tea, soy sauce, a touch of honey, star anise, cinnamon, green cardamom, fennel seed, Chinese five spice powder, and Szechuan peppercorns.<\/p>\n

A word of warning though, if you taste this stuff straight out of the pot, it doesn’t taste very good. That’s part of the magic of these Chinese Tea Eggs \u2014 the flavor doesn’t develop until the whole thing sits together and marries. So, with this recipe, go by how it smells as it is\u00a0simmering, and skip tasting it (ok, I would too, but you’ve been forwarned).<\/p>\n

Step 3.\u00a0<\/strong>Flavor the eggs by combining them with the hot tea mixture.<\/p>\n

Here’s where I depart from tradition. In most recipes for tea eggs, the boiled eggs are usually re-boiled in the tea mixture. This results in a firmer texture to the eggs that I don’t personally enjoy. \u00a0My solution to this is to skip the additional boiling. Instead, I create the tea\/soy\/spice infusion, combine it with the cracked eggs, and steep the eggs overnight in the refrigerator. As a result, my version is a little more subtle in flavor \u2014 but not too subtle \u2014 because I make up for the shorter time on the stove by using\u00a0a bit more flavorings than you might find in a typical recipe for tea eggs.<\/p>\n

For a more traditional recipe, here’s an article you might like from Food 52 for\u00a0tea eggs<\/a>.<\/p>\n

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Photo: Cynthia Dalton<\/figcaption><\/figure>\n

To be well-flavored, the eggs need to be completely submerged in the tea\/soy\/spice infusion. So, weigh-down the eggs with a small plate or bowl to make sure all the eggs stay submerged (they love to float) and properly infused with flavor.<\/p>\n

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Photo: Cynthia Dalton<\/figcaption><\/figure>\n

Twenty-four hours later, the Chinese Tea Eggs are ready to be peeled and their uncommon flavor enjoyed. But it’s not just the flavor that’s so pleasing. Once the cracked shells are peeled away, each egg sports its own unique, beautiful, marbled effect.<\/p>\n

These are delicious as is, but delicately dipped in\u00a0Toasted Szechuan Peppercorn Salt<\/a>\u00a0they’re over-the-top.<\/p>\n

Speaking of boiled eggs, here’s something fun from Food 52, The Mesmerizing Way Danny DeVito Peels a Hard-Boiled Egg<\/a>.<\/p>\n

I hope you have fun with these naturally high-protein, low-carb treats, that are perfect for a light breakfast, lunch, or snack.<\/p>\n

Please share your thoughts about this recipe for Chinese Tea Eggs in the Comments section below.<\/p>\n

 
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