Join for FREE | Take the Tour Lost Password?
[x]

deviantART

 
©2006-2010 ~yamibaku
:iconyamibaku:

Artist's Comments

Ever since I discovered tea eggs, I've thought they were very pretty. These tea eggs are a bit like "all-natural Easter eggs" in their coloration, but nothing can match their marbled hue. As for the taste, well, if you like hardboiled eggs, you're bound to like these. They're not far off from the original; the only difference is they have a subtle tea flavor in addition to the typical egg flavor. I think the melange of flavors (haha, I just needed to use a French word) works very nicely with the palate, but some may be disappointed in its strength. In that case, one would just marinate the eggs longer in the tea solution.

Recipe, s'il vous plait? :D

8 eggs*
3 black tea bags or 3 t black tea
2 T soy sauce
1 T salt
1 whole star anise

Simmer the eggs in a pan for 20 minutes (exactly how you would cook hardboiled eggs).
Drain and let the eggs cool.
Crack the shells of the eggs with a fork, but do not remove them.
Put the eggs back in the pan with 4C water and the tea, soy sauce, salt, and star anise.
Simmer on low heat for 1 hour.
Cool and chill the eggs in the tea liquid for at least 8 hours.
Shell eggs when serving.

*I used 6 eggs in my recipe, because - well, who's going to eat 8 eggs? 0_o You can increase/decrease the egg number to suit your fancy, but if it gets to double the amount the recipe called for (8), double the other recipe ingredients. Likewise, if it's half the number the recipe called for, half the other recipe ingredients.

Comments


love 1 1 joy 1 1 wow 0 0 mad 0 0 sad 0 0 fear 0 0 neutral 0 0
:iconnadirah3:
I've made these before. very good
:iconcameracrazy16:
Those are some pretty awesome eggs :)

--
*Oh the world is just so wonderful*
:iconnormlifebaby:
oh my gosh ! thanks for the education ! ive never seen these before ! :)

--
:strip::strip::strip:
:strip::fear::strip:
:strip::strip::strip:
:iconbunnyfetish:
Those look beautiful, and oddly delicious. Thank you for sharing, I'll definitely HAVE to make some next Easter...
:iconyamibaku:
Thanks! I hope you'll tell me how they come out! :D

Oh yes, and I'm supposing you're going to make them on Easter because I made the reference to Easter eggs...? XD These are actually quite non-seasonal (Chinese recipe). Haha, just a bit of information if you're curious. XD
:iconichigo3lemon:
I want to try these! They look very pretty and tasty:aww:

--
(..) \(^0^)/ (*^)(*^_^*) m(._.)m

:lemon: :kitty: :tea: :boing:

Ebay >> [link]
livejournal >> [link]
:iconyamibaku:
Yay! :hug: Just make sure to tell me how they come out! :D (I'm always curious about those things, since I think I'm bad at writing directions XD)
:iconbunnyfetish:
I'm going to make them on Easter, because any other time of the year, I'm just too lazy to hard-boil eggs LOL (all that simmering... phew!)

That's cool though, I'm gonna remember that :)
:iconyamibaku:
Haha, when you cook international, there's a lot of "new and exciting" things...:D

If you have any "odd" or "unique" recipes, I'd be glad to take them and try them out. XD :hug:
:iconyamibaku:
LOL! Yeah, it did take a long time. XP But I multitasked and checked emails and made a swiss almond ice cream (will post tomorrow because apparently eggs are very popular) while it was simmering. XD But normally they only take 20 minutes or so (the whole hour is just to get the tea flavor in the eggs).

Haha, seems Easter is a long time away...

Details

July 24, 2006
58.1 KB
533×384

Statistics

82
75 [who?]
1,524 (0 today)

Camera Data

NIKON
E2500
27027027/100000000 second
F/3.5
10 mm
368
Jul 24, 2005, 3:04:15 AM

Share

Link
Embed
Thumb

Site Map