Shanghai Tea Eggs
Prep Time: 15 minutes
Cook Time: 4- 5 hours or more
Ready in : 5 hours or more
Experience: Beginner
Step By Step Gallery:
My husband is a huge fan of eggs . He loves eggs , especially Chinese hard boiled black tea( Pu-er) leaf eggs – a little salty ,a little sweet with very strong tea aroma , he can eat 10 of them at once !
Ingredients ：
- 24 eggs
- 2 tablespoons soy sauce
- 1 tablespoons Chinese black tea
- 1 cinnamon stick
- 5 star anise
- 10 cloves
- 4 tablespoons rock sugar( or just pure cane sugar )
- 10 bay leaves
- 1 teaspoons salt
Directions :
1.Place unshelled eggs in saucepan with enough cold water to cover. Bring to a boil, then simmer for 5 minutes.
2.Transfer the hard-boiled eggs out of the hot boiling water and rinse them with cold water.To ensure rich coloring, tap two eggs each other to slightly crack the shells in three or four places, The more cracks,the more designs will appear on the egg’s surface .If the cracks aren’t deep enough ,then the color will not be as coffee-dark and deep .Do not peel the shell .Return eggs to saucepan and cover them with water.
3.Add 2 tablespoons soy sauce , 3 tablespoons Chinese black tea (leaves type), 1 cinnamon stick, 5 star anise, 10 cloves, 4 tablespoons rock sugar. 10 bay leaves ,stir well.
4.Add 1 tablespoon salt and 2 tablespoons soy sauce .
5.Bring the tea mixture to a boil and immediately turn the heat to low .Cover and simmer for 4 hours or more , adding water as necessary.Make sure the liquid is always over the eggs .The longer the simmering, the better the taste.
6.Leave the tea eggs in the mixture overnight ( I will let eggs sit there for 1-2 days ) to further develop the color and flavor.
7.Drain, serve hot or cold.
Short URL: http://bingcookingsecrets.com/?p=1548
Posted by Bingqing
on Jul 29 2010. Filed under Chinese Recipes, Dim Sum, Vegeterian.
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