How To Make Chinese Tea Eggs From Ehowcom Recipes

CHINESE TEA EGGS (W/ SOFT AND HARD BOILED EGGS, 茶叶蛋)

Steps:

• Mix all the marinade ingredients in a small pot. Cook over medium heat until bringing to a boil. Turn to medium-low heat. Simmer for 10 minutes. Remove the pot from your stove and let cool completely. Once done, remove and discard the tea bags.
• To boil the eggs, heat a pot of water (enough to cover all the eggs) over high heat until boiling. Turn to low heat. Carefully place the eggs in the pot using a ladle, to prevent the eggs from cracking.
• Boil 5 minutes for soft-boiled eggs, 7 minutes for medium eggs, or 10 minutes for hard-boiled eggs.
• While cooking the eggs, prepare an ice bath by combining ice and tap water in a big bowl.
• Once the eggs are cooked, immediately transfer them to the ice bath to cool for 2 to 3 minutes. If you don't have ice on hand, simply run cool tap water over the eggs for a couple minutes until they cool down.
• Gently crack the eggs using the back of a spoon. You want to make sure the egg shells are cracked enough so the marinade will reach the interior, without cracking the eggs apart (especially if you made soft boiled eggs). If you're in a hurry, you can also peel the eggs and marinate them peeled. The eggs will be ready in 12 hours this way.
• Transfer the eggs to a quart-size ziplock bag, then carefully pour in the marinade along with the dry ingredients. Marinate overnight for peeled eggs, or 24 hours for cracked "marble" eggs.
• Peel the eggs and enjoy them cold or at room temperature!
• You can store the leftover eggs in the marinade for 4 to 5 days in the fridge. The marinade will help with preserving the eggs. Note, the eggs will become more flavorful and saltier over time.

CHINESE TEA LEAF EGGS

Steps:

• In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).
• In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.

HOW TO MAKE CHINESE TEA EGGS (FROM EHOW.COM)

Steps:

• Steps 1Step OneFill a large saucepan with water and place the eggs in the water. Bring the water to low boil over medium heat, and boil the eggs for 3 to 5 minutes. 2Step TwoDrain the boiled eggs and allow them to cool. 3Step ThreePlace each boiled egg on the counter and roll it with the palm of your hand so that the shell cracks all over. Don't remove the shell from the egg. 4Step FourFill the saucepan with fresh water and add the soy sauce, the Chinese five spice seasoning, the star anise, the salt and the tea bag. Bring the mixture to a boil and place the cracked eggs in the boiling water. 5Step FiveReduce the heat to low and let the eggs simmer for about an hour. 6Step SixRemove the saucepan from the heat and let the eggs sit in the seasoned water until you're ready to peel and eat them, either hot or cold.