Chinese tea eggs are packed with flavour and have a beautiful marble look. If you're short on time, you can peel the eggs and then add them to the marinade, then take them out after about 4 hours. Best Peking Duck in Taipei, Taiwan: Find 2,010 Tripadvisor traveller reviews of THE BEST Peking Duck and search by price, location, and more. In Recipes by SeanJune 10, 201715 Comments. We love tea eggs, I have to admit (embarrassingly) that I used store-bought spice in satchet :(. What a neat recipe! Save my name, email, and website in this browser for the next time I comment. It’s right, when they cook, this is like “7 Eleven” ! From gua bao to bubble tea, here are 40 of the best dishes and beverages. I’ve been perusing their site a lot for the next part of my East series, which is actually China! Bring to a boil, stirring to dissolve the sugar. They make a perfect breakfast, noodle topping, and between-meal snack! They'll be uniformly dark brown instead of marbled, but they'll soak up the flavour a lot faster. This looks so cool! Thanks for recommending them! The eggs are boiled in water, drained, then the shells are cracked. I will freely admit that these tea eggs start out with a departure from the more standard style of preparation that you'd find in Taiwan and mainland China. Traditional tea eggs are usually heating on a stove and has been boiled for quite a long time, possibly server hours. A balut has a partially or fully formed chick or duckling inside. Black cardamom is intense, camphoric, and smoky. Oh, and thanks for showing the technique on how to crack the egg in order to get that marbled effect. Hold the spoon by the end of the handle. In China, tea eggs are a household treat. Add the cracked eggs to the liquid and marinate for at least 24 hours (or even longer for a particularly strong flavour - I personally like them after about 48 hours). I might be making “dragon eggs” for a Game of Thrones kick off our friends are hosting, so this will come in handy I might have to use this recipe for the brown eggs I’m doing! Note that if you've made the softer boiled eggs described in the steps above that you'll need to take extra care not to hit or squeeze the eggs too hard, as they'll break more easily than a truly hard-boiled egg. It's pretty straightforward, but there are a couple of tricks to keep in mind to get the best results here: As is so often the case with these things, after I'd started planning I discovered that another great blogger has also tackled the idea of making 'medium-boiled' tea eggs. They have a fab thing going on over on that site. Wow, these are amazing!! The tea egg marinating liquid, if stored properly, can be used more than once. I love tea eggs! Fennel Seeds - A fairly familiar ingredient, fennel is sometimes forgotten next to the bold and edgy flavour of star anise (which is completely unrelated, despite the name). It's a perfect snack or potluck dish to make ahead of time. Beautiful post. Not only is it a wonderfully simple and amazingly delicious recipe, it's also the first of a series of egg-based recipes that I'm going to be developing this year. All have different characters and will affect the character of the final dish, so choose something you like. They even sell it in 7-11 convenient stores. On top of that, whole spices will almost always yield you a better and fresher flavour that pre-ground ones, so it's worth it not to rely on a blend that may-or-may-not have been sitting in your cupboard for a few months too long. I can’t wait to make them! Simply hold the spoon and gently whack the shell all over, rotating it in your hand in order to cover the shell. Thanks ! Stay tuned for more Taiwanese gardening, shopping, advice and cooking! Dark soy sauce is, as the name suggests, darker and more intensely coloured. Wow, looks so good. This has to do with my family of course, but it also has a lot to do with the fact that tea eggs have reached a point of total cultural ubiquity in Taiwan. As I mentioned in this Chinese pork recipe, not all soy sauces are created equal. They're a delicious, inexpensive, and easy snack. Recipe in two versions provided. In addition to the essential five-spice ingredients listed above, this recipe also uses several other wonderful ingredients that are worth learning a little more about. Chinese marbled tea eggs are almost too pretty to eat. And tasty, too! So interesting–I love how they look! Taiwanese oolong is fairly popular, and can be found at many tea shops. The spice blend and tea choice varies quite a bit, but the general flavour profile is built around the classic Chinese five-spice mixture (anise, cassia, cloves, Sichuan peppercorn, and star anise). haha. Cloves - While this ingredient is quite familiar to most Western cooks, many people rely on pre-ground cloves. However, if you’re a first time or novice traveler to Taiwan, their food culture can be a bit overwhelming. It took me a long time to give those a try….somehow I don’t think it will take that long to try these. I wanted to take a moment to explain how to crack the cooked eggs, because while it's pretty easy to do, it's also quite important to get right. Oolong tea from China can also be wonderful (and in a few cases, wildly expensive). It is not a preserved thousand year old egg. Please join us on Facebook and you will hear about our new recipes and videos first! I LOVE hard boiled eggs, and have them in my fridge all the time. Be sure to check it out too - there are tons of wonderful Chinese recipes on their site. Chinese dark and light soy sauces have different functions, flavours, production methods, and appearances. The shells are intentionally cracked all over, allowing the marinade to seep in slowly and leaving an attractive network of dark lines on the egg white. If you're relatively new to Chinese cooking, some of these ingredients might be less familiar to you. 1. This ultimate Taiwan food guide will be the only thing you need to keep you and your stomach covered in Taipei, Taichung, Tainan, and Kaohsiung. Top Tips For This Marbled Tea Egg Recipe. I've also included some tips and tricks for better eggs, better flavour, and an optional but highly recommended sauce to finish things off. Given that the spices are fairly strong and bold, I personally think that a bolder tea (i.e. For another 12-36 hours could use a clean spoon to remove the eggs are too. 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