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- #121
Well, seeing that my ladies are still laying, I am going to make some Chineese-tea Quail eggs for Xmas.
This reicpe is from http://www.coquinaria.nl/english/recipes/easteregg.htm
Chinese tea-eggs
As many eggs as you have eating them
2 Tbsp. soy sauce (Japanese, not the thick soy sauce)
1/4 tsp salt
2 whole star anise (Chinese Anise), broken in pieces
2 Tbsp. Black Chinese tea (p.e. Oolong)
1 stick of cinnamon, broken in two
1 small piece of dried mandarin peel (Chinese foodstores). I am going to use fresh.
Preparation in advance:
Do not use any new laid eggs, for these are very hard to peel. The eggs you want to use must have been turned regularly during storage, for the yolk to be in the centre of the egg. Boil the eggs for 6-8 minutes with some salt added to the water (I always start with the eggs in cold water, and start counting when the water boils)< her not me. Rinse them under cold water and let them cool. (I am going to just cook them like I normally do).
Preparation:
Take one egg in the palm of your hand, and carefully tap on it with the convex side of a spoon until the shell is covered with fine cracks. Put the eggs in a pan in which all the eggs fit snugly. Add spices, tea leaves and soy sauce. Add enough water to cover the eggs. Bring to a boil, stir occasionally until the tea leaves stop floating on the surface. Cover and let it simmer on a very low fire for about 2 HOURS. Then take the pan off the fire, and let it stand for at least TWELVE HOURS (up to 36 hours) at room temperature.
To serve:
Do not peel the eggs until just before serving. (Ha, let each peel their own-me). With each egg it will be a surprise how it has turned out. Some will be marbled all over, others have large brown spots with darker marbling (here the shell was cracked a bit to much). But, however they look, the taste will be great!
I am going to try this recipe later this week. Oh they smell wonderful, whole house does.
I didn't have the whole Star Anise so used a tsp. of ground and added a small handful of Cardamon pods. Excelent eggs, fun to make and eat and goes good with cinnamon toast.
This reicpe is from http://www.coquinaria.nl/english/recipes/easteregg.htm
Chinese tea-eggs
As many eggs as you have eating them
2 Tbsp. soy sauce (Japanese, not the thick soy sauce)
1/4 tsp salt
2 whole star anise (Chinese Anise), broken in pieces
2 Tbsp. Black Chinese tea (p.e. Oolong)
1 stick of cinnamon, broken in two
1 small piece of dried mandarin peel (Chinese foodstores). I am going to use fresh.
Preparation in advance:
Do not use any new laid eggs, for these are very hard to peel. The eggs you want to use must have been turned regularly during storage, for the yolk to be in the centre of the egg. Boil the eggs for 6-8 minutes with some salt added to the water (I always start with the eggs in cold water, and start counting when the water boils)< her not me. Rinse them under cold water and let them cool. (I am going to just cook them like I normally do).
Preparation:
Take one egg in the palm of your hand, and carefully tap on it with the convex side of a spoon until the shell is covered with fine cracks. Put the eggs in a pan in which all the eggs fit snugly. Add spices, tea leaves and soy sauce. Add enough water to cover the eggs. Bring to a boil, stir occasionally until the tea leaves stop floating on the surface. Cover and let it simmer on a very low fire for about 2 HOURS. Then take the pan off the fire, and let it stand for at least TWELVE HOURS (up to 36 hours) at room temperature.
To serve:
Do not peel the eggs until just before serving. (Ha, let each peel their own-me). With each egg it will be a surprise how it has turned out. Some will be marbled all over, others have large brown spots with darker marbling (here the shell was cracked a bit to much). But, however they look, the taste will be great!
I am going to try this recipe later this week. Oh they smell wonderful, whole house does.
I didn't have the whole Star Anise so used a tsp. of ground and added a small handful of Cardamon pods. Excelent eggs, fun to make and eat and goes good with cinnamon toast.
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