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Lilly’s Table

 
 
Winter Fruit Salad with a Hint of Lime
© Lillys-Table.com Photo of Tea Eggs
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Tea Eggs

from Chinese Tea Eggs & Fruit Salad, the Week of January 26, 2014.
View the previous recipe for this meal.

Eggs with shattered shells become flavorful through a long soothing spa treatment of black tea and a medley of spices. These traditional Chinese hard-boiled eggs are delightfully savory and lightly spiced. While I love to eat them, peeling the stain-glass shells is incredibly satisfying as they reveal a beautifully marked treasure. We use the Lapsang Souchong Black Tea because of the added smoky flavor, but a regular black tea will do as well.

Ingredients

  • 4 eggs, more or less
  • 2 tablespoons lapsang souchong black tea, or other black tea
  • 3 star anises, whole
  • 4 cloves
  • 1 teaspoon whole peppercorns
  • 1 teaspoon fennel seed
  • 2 cinnamons, sticks
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 2 tablespoons soy sauce

Serving Size: 4 People

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Preparation Instructions

Place the eggs in a pot full of water. Bring up to a rapid boil. Reduce to a simmer for about 3-4 minutes. Remove the eggs from the water. Increase the heat and add the remaining ingredients.

Cool the eggs just until you can hold them. With the back of a spoon lightly tap the shells to shatter them slightly. Not enough to break into the egg, but the more cracks the more they will be marinated and marbled.

Place the cracked eggs in the marinade and simmer on low for about 30 minutes. Turn off the heat, cover and steep for as long as possible preferably overnight in the fridge. The longer you steep them, the darker the design will become.

When you are ready to dive in just peel off the shells and enjoy.