Imagine that regular eggs can turn into an exquisite dish that will surprise your guests and become a real table decoration..
Chinese tea eggs are not just an appetizer, but a real work of culinary art..
The combination of aromatic black tea, soy sauce and spices gives the eggs a unique taste and a beautiful marbled texture.
The secret of this amazing recipe was shared by the expert of the online publication ‘Belnovosti’ in the field of cooking, cook, fourth-category baker Yulia Arkhipova.
Ingredients
• egg — 8;
• water — 1200 ml;
• black tea — 2 tablespoons;
• soy sauce — 80 ml;
• anise;
• bay leaf — 2;
• garlic — 2 cloves;
• cinnamon;
• chili pepper;
• salt — 1 teaspoon.
Cooking process
First, prepare the marinade: pour water into a saucepan, add tea, soy sauce, garlic, all the spices and salt, stir and bring to a boil.
Reduce the heat, cover the saucepan with a lid and simmer for 15 minutes. Let it cool.
Strong loose Chinese black tea is best suited for the recipe, and you can also use semi-fermented blue-green oolong. Avoid green tea, then the eggs will have an astringent taste.
Boil the eggs. Put them in boiling water and cook for 6-10 minutes, depending on how you like it.
Imagine that regular eggs can turn into an exquisite dish that will surprise your guests and become a real table decoration..
Chinese tea eggs are not just an appetizer, but a real work of culinary art..
The combination of aromatic black tea, soy sauce and spices gives the eggs a unique taste and a beautiful marbled texture.
The secret of this amazing recipe was shared by the expert of the online publication ‘Belnovosti’ in the field of cooking, cook, fourth-category baker Yulia Arkhipova.
Ingredients
• egg — 8;
• water — 1200 ml;
• black tea — 2 tablespoons;
• soy sauce — 80 ml;
• anise;
• bay leaf — 2;
• garlic — 2 cloves;
• cinnamon;
• chili pepper;
• salt — 1 teaspoon.
Cooking process
First, prepare the marinade: pour water into a saucepan, add tea, soy sauce, garlic, all the spices and salt, stir and bring to a boil.
Reduce the heat, cover the saucepan with a lid and simmer for 15 minutes. Let it cool.
Strong loose Chinese black tea is best suited for the recipe, and you can also use semi-fermented blue-green oolong. Avoid green tea, then the eggs will have an astringent taste.
Boil the eggs. Put them in boiling water and cook for 6-10 minutes, depending on how you like it.
Imagine that regular eggs can turn into an exquisite dish that will surprise your guests and become a real table decoration..
Chinese tea eggs are not just an appetizer, but a real work of culinary art..
The combination of aromatic black tea, soy sauce and spices gives the eggs a unique taste and a beautiful marbled texture.
The secret of this amazing recipe was shared by the expert of the online publication ‘Belnovosti’ in the field of cooking, cook, fourth-category baker Yulia Arkhipova.
Ingredients
• egg — 8;
• water — 1200 ml;
• black tea — 2 tablespoons;
• soy sauce — 80 ml;
• anise;
• bay leaf — 2;
• garlic — 2 cloves;
• cinnamon;
• chili pepper;
• salt — 1 teaspoon.
Cooking process
First, prepare the marinade: pour water into a saucepan, add tea, soy sauce, garlic, all the spices and salt, stir and bring to a boil.
Reduce the heat, cover the saucepan with a lid and simmer for 15 minutes. Let it cool.
Strong loose Chinese black tea is best suited for the recipe, and you can also use semi-fermented blue-green oolong. Avoid green tea, then the eggs will have an astringent taste.
Boil the eggs
Imagine that regular eggs can turn into an exquisite dish that will surprise your guests and become a real table decoration..
Chinese tea eggs are not just an appetizer, but a real work of culinary art..
The combination of aromatic black tea, soy sauce and spices gives the eggs a unique taste and a beautiful marbled texture.
The secret of this amazing recipe was shared by the expert of the online publication ‘Belnovosti’ in the field of cooking, cook, fourth-category baker Yulia Arkhipova.
Ingredients
• egg — 8;
• water — 1200 ml;
• black tea — 2 tablespoons;
• soy sauce — 80 ml;
• anise;
• bay leaf — 2;
• garlic — 2 cloves;
• cinnamon;
• chili pepper;
• salt — 1 teaspoon.
Cooking process
First, prepare the marinade: pour water into a saucepan, add tea, soy sauce, garlic, all the spices and salt, stir and bring to a boil.
Reduce heat, cover and simmer for 15 minutes. Let cool.
Strong loose Chinese black tea works best for this recipe, but semi-fermented blue-green oolong tea can also be used. Avoid green tea, as it will make the eggs astringent.
Boil the eggs. Place them in boiling water and cook for 6-10 minutes, depending on how you like it.
Remove the eggs from the refrigerator at least half an hour before cooking to prevent them from cracking during cooking.
Cool the boiled eggs immediately in cold water. Using the back of a spoon, tap the entire surface of the shell until it cracks but does not peel off.
Then place the eggs in the wet marinade so that they are completely submerged, let cool, refrigerate and leave to marinate until the next day.
The longer the eggs are in the marinade, the more pronounced the flavor and marbling will be. Submerged in brine, they can be stored in the refrigerator for several days.
Reduce heat, cover and simmer for 15 minutes. Let cool.
Strong loose Chinese black tea works best for this recipe, but semi-fermented blue-green oolong tea can also be used. Avoid green tea, as it will make the eggs astringent.
Boil the eggs. Place them in boiling water and cook for 6-10 minutes, depending on how you like it.
Remove the eggs from the refrigerator at least half an hour before cooking to prevent them from cracking during cooking.
Cool the boiled eggs immediately in cold water. Use the back of a spoon to tap the entire surface of the shell so that it cracks but does not peel off.
Reduce heat, cover and simmer for 15 minutes. Let cool.
Strong loose Chinese black tea works best for this recipe, but semi-fermented blue-green oolong tea can also be used. Avoid green tea, as it will make the eggs astringent.
Boil the eggs. Place them in boiling water and cook for 6-10 minutes, depending on how you like it.
Take the eggs out of the refrigerator at least half an hour before cooking to prevent them from cracking during cooking.
Immediately cool the boiled eggs in cold water. With the back of a spoon, tap the entire surface of the shell so that it cracks but does not peel off.
Then place the eggs in the wet marinade so that they are completely submerged, let cool, put in the refrigerator and leave to marinate until the next day.
The longer the eggs are in the marinade, the more pronounced the flavor and marbling. Submerged in brine, they can be stored in the refrigerator for several days.
Peel them before serving and offer them with bread or pastries as an appetizer. They are suitable for soups, as well as spring salads.
