Ingredients
-
8
-
2
-
4
-
2
-
2
-
-
1
-
3
-
1/8
-
-
-
-
-
-
Directions
Tea Smoked Eggs W/ Sesame Salt, Smokey and flavorful, these are centuries old in Asian culinary tradition Makes a very pretty presentation, I wish I could show you how beautiful they are, almost a batik look to them But it’s the taste that’ll knock your socks off!! I found this recipe a few years ago in an old (1984) Martha cookbook, and have made them many times , We really liked these a lot! They are really neat-looking (they have a tan, marbled design on the egg white), and the flavor is really nice, too We used Earl Gray tea, and used 5 spice powder instead of star anise (I realized at the last minute that we were out of star anise pods, and 5 spice powder has a lot of ground star anise in it) I could taste the anise a lot more strongly than the tea Also, the sesame salt was a really good addition Next time I would probably switch the amounts of salt and sesame, though, because the eggs already taste salty Thanks for sharing this unusual recipe I’m sure we’ll make it again , We really liked these a lot! They are really neat-looking (they have a tan, marbled design on the egg white), and the flavor is really nice, too We used Earl Gray tea, and used 5 spice powder instead of star anise (I realized at the last minute that we were out of star anise pods, and 5 spice powder has a lot of ground star anise in it) I could taste the anise a lot more strongly than the tea Also, the sesame salt was a really good addition Next time I would probably switch the amounts of salt and sesame, though, because the eggs already taste salty Thanks for sharing this unusual recipe I’m sure we’ll make it again
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Steps
|
1
Done
|
Boil Eggs 20 Minutes Over Low Flame. |
|
2
Done
|
Cool in Cooking Water. |
|
3
Done
|
Drain the Eggs, and Tap the Shells Gently All Over With the Back of a Spoon Until Each Shell Is Completely Cracked. |
|
4
Done
|
Return the Eggs to the Pan, Cover With Cold Water and Add Salt, Soy Sauce, Star Anise and Tea. |
|
5
Done
|
Bring to a Boil,Reduce Heat and Simmer Very Slowly For 2 to 3 Hours. |
|
6
Done
|
Turn Off Flame and Leave Eggs in the Liquid For 8 Hours. |
|
7
Done
|
(chill After They Are Cooled). |
|
8
Done
|
Drain the Eggs but Leave in Shells Until They Are Ready to Use. |
|
9
Done
|
They Will Keep Well Wrapped in the Refrigerator For Up to a Week. |
|
10
Done
|
to Make Sesame Salt, Lightly Toast Sesame Seeds in a Hot Frying Pan, Tossing Gently Over High Heat. |
|
11
Done
|
Combine Toasted Seeds, Salt and Pepper in a Small Mixing Bowl. |
|
12
Done
|
Set Aside. |
|
13
Done
|
to Serve, Carefully Peel the Eggs. |
|
14
Done
|
the Whites Will Be Marbled With Dark Lines. |
|
15
Done
|
Cut the Eggs Into Halves or Quarters, and Serve With Sesame Salt. |
