When searching for a recipe I found many, but none seemed to be exactly what I was looking for. I finally decided to mesh several of these recipes to make my own. I thought it would come in handy now that we're on South Beach since we have to eat so much protein. The tea eggs will be a good way to mix up our diet.
They can be eaten by themselves or I like them diced and added to a salad with mixed greens and bell peppers with my Asian Salad Dressing (recipe follows).
Ingredients:
6-12 Large Eggs
Water, enough to just cover the eggs in the pot
1/4 C Soy Sauce (I use wheat free)
1/4 C Rice Wine Vinegar.
3 T Loose Leaf Black Tea
3 T Chinese 5 Spice (This can be expensive. I find it's cheapest if you can go to a store like Henry's that offers spices in bulk and just purchase the amount you need. Also you can use less if you think the aroma will be too strong since this is what will cause the aroma while simmering, however keep in mind that even with this much spice the eggs will be lightly flavored)
Place the eggs in a large pot in a single layer. Add enough water to cover eggs. Add all other ingredients and bring to a boil over high heat. Reduce heat to simmer and cover the pot. Allow to simmer for 10 min. Many recipes say to remove the eggs from the liquid and allow to cool so they may be easily handled. I'm not that patient. I remove the eggs one at a time with a slotted spoon (Do Not toss out the liquid...we still need this). I then wrap the egg in a paper towel and crack it on two sides on a flat counter to (careful not to crush the eggs).
Place the eggs gently back into the liquid. Bring the pot to a boil once again and then reduce to simmer. Simmer the eggs covered for at least 40 min. Many recipes will say up to several hours but for me the eggs become too tough if cooked this long and 40 min seems to provide the eggs with sufficient flavor. Remove the eggs from the liquid when finished, place in a bowl in the fridge to chill. When cool to the touch remove skins and rinse excess shell and spices off of eggs.
Asian Salad Dressing
Servings 1
1T Peanut Oil
1T Rice Wine Vinegar
1T Soy Sauce
1T Thinly Sliced Green Onion
1/2 Tsp Fine Chopped or Grated Fresh Ginger
Combine all ingredients and shake or whisk.
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