Time is already playing tricks on my mind.  Even though it’s only been a few days, it feels like ages since we got back from our trip, but maybe that’s because once we did get back, I immediately went down to pick up our bunny and had to stay at my mom’s house longer than expected to overcome jetlag. Luke goes back to work today-I hope he’s ready!  I get to stay home, tackle our mountain of laundry and try to figure out what to do with all our souvenirs.  I also get to start replenishing our barren fridge and filling in our weekly menu whiteboard.

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Some of those things are going to be a little difficult though, as we currently do not have a kitchen table.  Of any kind.  Right before we went on our trip, a dear friend of mine moved in very close by and had no table either.  We’ve been expecting a table from my in-laws thanks to a recent renovation at their house, but when they went to get the table to bring it over, they found it had warped so badly they couldn’t get the legs on.  So now we’re waiting for the de-warping process to complete itself before we can get the new table. Oh well.  Lucky for me I took pictures of some recipes I made prior to the trip, just in case.  This one seemed the best to use as my first recipe back.

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I had forgotten how much I like hard-boiled eggs (mostly the whites, but I’ll eat a little of the yolk too.) They’re a quick, refreshing, protein-rich snack and I’m quite pleased I discovered them again.

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In this recipe, we take the eggs a step further, and after they’re been hard-boiled and cooled, we steep them again in a fragrant tea and soy sauce mixture that gets absorbed into the white.  I love the subtle, earthy taste of the tea in the whites, plus the patterns are so pretty!

One Year Ago: Chocolate Cherry Crisp

Chinese Tea Eggs

Prep Time: 20 minutes

Cook Time: 1 hour

Yield: Makes 8 eggs

Ingredients

  • 8 large eggs
  • 8 cups cold water
  • 3 Tbsp loose black tea or 3 tea bags (I used a dark, citrusy Earl Grey)
  • 3 Tbsp soy sauce
  • 2 whole star anise
  • 1 whole scallion stalk
  • 1 thumb-size slice of ginger, peeled

Instructions

  1. First, we have to hard-boil the eggs. Place in a medium saucepan and cover with cold water. Bring the water to a boil over high heat, and then once the water is boiling rapidly, cover the pot and remove it from heat. Let sit for 15 minutes, then drain off the hot water and rinse the eggs in cold water. When the eggs have fully cooled, crack the shells all around on a hard surface (I kind of rolled them on the counter), but leave the shells on the eggs. Place the eggs back in the medium saucepan with the 8 cups of cold water, black tea, soy sauce, star anise, scallion, and ginger. Bring the contents to a boil then reduce to barely a simmer. Let the eggs simmer for an hour. Remove the pan from the heat and let the eggs cool completely in the liquid. Peel the shells from the eggs and serve, and discard the steeping liquid.
http://www.bashfulbao.com/2013/07/chinese-tea-eggs/

Adapted from Use Real Butter

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