Tea Eggs

 

Home Articles Recipes Gourmet Garden Books Product Reviews Forum Links About Me

 

Technique & Information

The Pantry

Recipes by Course

Recipes by Major Ingredient

International Recipes

Baking

Pasta & Dumplings

Pizza, Wraps Sandwiches

Beverages

Holidays & Entertaining

Food in History

Food in Literature

Low Fat
High Fiber

Vegan & Vegetarian

Cooking by the Seasons

Herbs and Spices

Makes 12 eggs

 

12 eggs hard boiled eggs

 

½ teaspoon salt

½ teaspoon freshly ground black pepper

¼ cup soy sauce

1 tablespoon sugar

2 tablespoons black tea leaves

2 to 3 Star Anise Pods

1, 2 inch piece of Tastewells of Sonoma Cinnamon Stick

2 or 3 cloves of garlic, crushed

About 1 tablespoon orange or tangerine zest

3 cups of water

 

Boil the eggs and place in cold water.  As soon as they are cool enough to handle, crack the shells but to not remove.  Set aside.  Place remaining ingredients in a saucepan and bring to the boil.  Reduce the heat and simmer for about twenty minutes.  Remove from the heat and cool.  Place the cracked but unpeeled eggs in a bowl and pour the cooled liquid over them.  Refrigerate overnight.  The next day remove the shells.  These delicious pickled eggs with their crackle design are a traditional Chinese New Year Food.

 

 

 

This space available for advertising.

 

Tastewells of Sonoma

is an online store offering you fine teas and herbs.  We have also collected an excellent selection of gourmet pepper, including Long Peppers from Bali.  You will be amazed by our selection of unique salts including Fleur de Sel, Pyramid Salt, Kosher Salt, Flake Salt and Hawaiian Red and Black salts.

        Copyright © 2008 - Geraldine Duncann