Ingredients
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8
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-
3
-
2
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Chinese Tea Eggs, This is one of my favourite streetside snacks in Taiwan. It is extremely easy to make and tastes great on its own as a snack or in a lunch box. Could also be sliced and presented with cold meats as a starter. I usually make it without measuring anything, so these measures are estimates., I had them when I first visited Hong Kong on my birthday with my (now) Chinese wife during my first visit to mainland China – for my birthday we went to visit Hong Kong with a friend and I tasted tea eggs (and tofu – fa ?) there for the first time near the big Buddha on Lantau Island.I’ve made them a few times though use dark soy sauce and I add lime leaves. I make up to 30 eggs in one go and I let them simmer for up to 8 hours (If I’m home). Or I’ll leave them in the juice over night and bring it to a boil again in the morning and let it simmer until I go to work.great stuff 🙂
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Steps
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1
Done
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Bring the Eggs to the Boil and Simmer For 3-5 Minutes. |
|
2
Done
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Drain and Cool. When Cool Enough to Handle, Gently Crack the Egg's Shell All Over Without Removing the Shell. |
|
3
Done
|
Place Back in the Pan, Cover the Eggs With Water, Add the Remaining Ingredients and Bring Back to Boil, Turn Down and Simmer on Low Heat For an Hour or More, This Helps the Flavours Infuse the Egg. |
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4
Done
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Drain Once More. Eggs Can Be Eaten Hot or Cold and Should Have an Attractive Marble Effect. |
