Tea Infused Herbal Egg. Tea eggs are made through infusion, a process used to make tea where hot water is used to pull flavor from the substance being immersed. The flavor of the tea and spices are infused into the water, the eggs then steep in the water to gain flavor and color, which gives the eggs their cool marble design. Chinese Tea Leaf Eggs - Eggs steeped in a tea-infused liquid.
Remove from heat, drain, and cool. The cooking method is pretty ingenious, as these eggs turn out flavorful yet soft in the middle. I decided to borrow the technique and did a little daring revamp on traditional Chinese tea eggs. You can cook Tea Infused Herbal Egg using 15 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Tea Infused Herbal Egg
- You need 6 of Eggs.
- Prepare of Herbs.
- It's of Chinese Tea (红茶）.
- You need of Radix Angelica Sinesis (当归) / Female Ginseng.
- Prepare of Radix Glycyrrhizae (甘草) / Liquorice.
- It's of Rhizoma Chuanxiong (川芎）.
- It's of Cortex Cinnamomi (肉桂) / Cinnamon.
- Prepare of Fructus Anisi Stellati (大茴香) / Star Anise.
- You need of Radix Rehmanniae (熟地）.
- It's of Rock Sugar (冰糖）.
- You need of Pepper (胡椒粒）.
- You need of Seasoning.
- It's 1 tbsp of light soy sauce.
- You need 2 tbsp of dark soy sauce.
- Prepare 1 tbsp of salt.
While we already posted a Chinese tea egg recipe years ago, I think that this recipe actually yields a tastier tea egg when compared to that original. Scoop the desired quantity of tea leaves into the strainer. Close mesh strainer and place inside a teacup/teapot. Add recently boiled water over the leaves and steep to your liking.
Tea Infused Herbal Egg instructions
- Boil the eggs for 7 minutes. Remove skin. (You can leave the skin on but shells cracked if you like vein-like pattern on the egg. I prefer it smooth).
- Boil the seasoning. Add the tea leaves and herbs (optional). Turn off fire. Add the boiled eggs and let the flavours infuse for at least 2 hours or more. The longer true better. Serve warm with rice..
When the tea is ready, remove mesh strainer and keep aside. Clean out contents to reuse mesh strainer. The point is, tea eggs are ubiquitous in most parts of China just like hot dog can be found in most parts of the U. There are tons of regional variations on tea eggs but all of them are based on an important Chinese cooking technique called Lu 滷, aka braising food in a savory and fragrant spice-infused aromatic liquid aka lu shui 滷水. The Best Fruit Infused Tea Recipes on Yummly
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