*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Saturday, May 04, 2024 1:00 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Appetizers » Chinese Vendor Tea Eggs
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Chinese Vendor Tea Eggs recipe to your favorite Save to favorite   Discuss Chinese Vendor Tea Eggs recipe Write a comment   Print Chinese Vendor Tea Eggs recipe Print this recipe   Email Chinese Vendor Tea Eggs recipe to friend Email this recipe
  Chinese Vendor Tea Eggs
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 155
Ingredients:
3 Water
6 Eggs
2 tbsp Black tea leaves, (4 tea bag
2 tsp 5-fragrance spice powder
1 tbsp Coarse salt
Instructions:
Recipe by: The Tea Book by Sara Perry and Judith Ann Rose
1. In a pot, cover the eggs with cold water and bring to a boil.
Simmer for 12 minutes. Remove from heat and reserve the water.

2. Place the eggs in cold water until they can be easily handled.
With the back of a spoon, lightly tap each shell all over
until it
is covered with a cobweb of cracks.

3. In the same pot, bring the reserved water (which should be 3
to 4
cups) to a boil. Add the tea leaves, 5-fragrance spice, salt
and
eggs. Simmer covered for an hour. Remove the pot from the heat
and
continue to let the eggs soak covered for 30 minutes. Remove
the
eggs from the water and halve them lengthwise or quarter them.
Their flavor is best enjoyed within 24 hours.

Makes 6 to 10 eggs.

NOTES:

In the Orient, tea eggs are often sold by street vendors as a tasty
snack. Their unusual appearance makes them a clever addition to any
picnic. Dusted with a combination of toasted sesame seeds and
coarse
salt, they make an excellent hors d'oeuvre.
Rate this recipe:  
Featured Recipe
» LOW FAT LEMON CHEESECAKE
Category: Diabetic
Hits: 204
Rating:rating: (4)(4)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com