I have been so so busy lately and strongly believe I will get more busy as time goes by now that I am no longer a student. I will still post but it will be more about the recipe, short and crisp.
Perhaps some of you might like that better too in fact. I made these some time back. Aaron likes it. It was very flavourful and the picture you see there, I did not even allow it to soak overnight in the tea brine solution. Couldn't wait to eat.
Here's the recipe that I have used. It's given to me by my aunt, roughly. Feel free to add or reduce the soya sauce to your liking. Some are salty and some are not so. I use a sweet based dark soya sauce.
Chinese Tea Eggs
(makes 6 to a dozen)
Bring at least 6 eggs to as much eggs as your pot can fit in a single layer. Pour water in until it just covers the eggs. Bring it to boil. When it starts boiling, let it boil for a minute or 2 and turn heat off. Remove the eggs from the pot and throw them in ice water bath to cool them down. Retain the hot water.
When the eggs are cooled to handle, do not peel them. Crack them on the table. In fact, the more you crack, the better marbling effect you get and the better the eggs will be infused with the tea flavour.
Add the following to th pot of hot water:
6 tbsp light soya sauce
2 tbsp dark sweet soya sauce
1 tbsp salt
1 tbsp sugar
2 tbsp loose black tea leaves
3 pieces of whole star anise
1 long cinnamon stick, broken into two
8 blackpeppercorns, left whole
a long strip of dried mandarin orange peel from one mandarin orange
Bring to boil again and when boiling, return all the cracked eggs to the pot, cover with a heavy lid. Turn heat down to low and simmer for 2 hours, making sure the simmering liquid covers the eggs, else add water to top it up as soon as it's not completely covering the eggs.
Turn off heat, cool it down completely and let it sit overnight for best result in terms of pattern and taste. Eat it the next day.
This is so yummy. If you can find mandarin orange in your place, retain the skin and dry them. Use them for this. They are so flavourful and the dried peels also taste very good in red bean soup. Not sure if any of you have tried it before though, I grew up with sweet red bean soup boiled with dried mandarin orange peel.
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