TEA EGGS!
So, I’ve made more tea eggs before – with soy sauce and oolong tea, for my Sommelier courses (the cooking with tea module) but that’s not so much what I did today, and that’s for a variety of reasons. The main one is that half of my tea/teaware has already been packed into boxes so I didn’t have the full range of tea to select for the recipe that I’d have liked. Another factor was that I didn’t realize until after I’d started boiling the eggs that we were out of soy sauce…
So my make shift/unconventional tea egg recipe was basically this:
- Six hard boiled eggs
- Six tbsp of cooking wine (marbling should still occur but with a different tasting profile)
- Three tbsp of loose leaf (of this blend… duh)
- A whole cinnamon stick
- 2 tsp of cloves
- A splash of maple syrup
- And then enough water to fill the rest of the pot so it was just over the top of the eggs
After the eggs were boiled and I’d cracked the shell with a wooden spoon I just mixed everything together and left it to simmer for around two hours. Some recipes recommend leaving the eggs to sit in the mix overnight but I’m impatient and wanted my eggs now. They turned out nice, too!
The marbling is really pretty, though a little lighter than it would have been with soy sauce. I wish I’d taken pictures; by the time I’d thought of it there weren’t any eggs left. And no, I didn’t eat six hard boiled eggs in one sitting: I ate two and the rest of the fam ate the rest. They’re a little sweet/fruity from the wine and cherry in the tea with a light smoky finish from the Lapsang in this blend! Sadly, you can’t taste the spices so much. Very interesting, and all in all tasty!
I don’t know that I’d make them this way again though: both flavours that come through are a little, I guess, half assed? I’d either try the wine in place of soy sauce again but with a different tea (Keemun?) OR soy sauce with a straight up Lapsang Souchong instead of this, which is a blend that incorporates LS as one of many ingredients.
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Wow, that is crazy interesting. I’ve cooked with tea before but not like this at all. Instead of pickled eggs, this kind of sounds like Glühwein eggs.
How long did they soak in the liquid? Maybe try for a longer infusion?
Two hours; I’ll definitely be experimenting in the future though.
Wow, that is crazy interesting. I’ve cooked with tea before but not like this at all. Instead of pickled eggs, this kind of sounds like Glühwein eggs.
How long did they soak in the liquid? Maybe try for a longer infusion?
Two hours; I’ll definitely be experimenting in the future though.