FurryMaisy

I know I’m a bit silly sometimes, but I never realize stores sell ingredient packs for making tea eggs at home. So imagine my surprise when the other half brought a pack of tea egg spices and excitedly showed it to me. It happens to be one of his favourite snacks, and never fails to buy some when he chances upon stores selling them, usually 3 for RM2.20. He gives me one and and will devour the other two, almost within the time it takes me to finish one.

Tea eggs are a good and (relatively) cheap snack. The only downside is of course the cholesterol content in an egg. The infusion of spices like star anise, fennel and cinnamon, and of course, tea into the eggs makes a lip-smacking snack for your afternoon tea. I hear pu-er tea is good for making tea eggs. But I’m just a newbie, so pre-packed ingredients are the way to go for me.

The pack I got includes the necessary tea leaves and Chinese herbs to make 15-20 tea eggs. You just need to add dark soy sauce, salt, and rock sugar to taste.

The steps I took:

1) Boil eggs. My technique is to place eggs and water in the pot, bring to boil, let eggs boil for 10 minutes, switch off the heat, continue to let eggs sit in hot water for another 10 minutes, then remove them.

2) Add all ingredients into another pot of water. Add dark soy sauce, salt & sugar. Bring to boil.

3) Crack each egg evenly, then place into pot of boiling herbs. Cook in medium heat for 30 minutes, then let simmer in low heat for another 3 hours.

4) Lovely tea eggs for your consumption.

The only problem now is, how do you find enough people to polish off 15-20 eggs, hehe.

Tags: tea eggs

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This entry was posted on Monday, November 21st, 2011 at 8:12 am and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.