Tea eggs - cha yip dahn
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Eggs |
| 4 | cups | Water |
| 3 | tablespoons | Tea leaves |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Five spice powder |
Directions
Put eggs in a saucepan, cover with cold water and bring slowly to the boil, stirring gently (this helps to centre the yolks). Simmer gently for 7 minutes. Cool eggs thoroughly under cold running water for 5 minutes.
Lightly crack each egg shell by rolling on a hard surface. Shell should be cracked all over, but do not remove.
Bring 4 cups water to the boil, add tea leaves, salt and five spice powder.
Add cracked eggs. Simmer, covered, for approximately 30 minutes or until shells turn brown. Let eggs stand in covered pan for 30 minutes longer (overnight if possible).
Drain, cool and shell. The whites of eggs will have a marbled pattern on them. Cut into quarters and serve with a dipping sauce.
From: =The Complete Asian Cookbook= by Charmaine Solomon.
ISBN 0-07-059636-0
MM & typos by Kurt Faria
Related recipes
- Basic deep-fried egg foo yung
- Basic pan-fried egg foo yung
- Cantonese egg foo yung
- Chi tan t'ang (chinese egg-drop soup)
- Chicken egg foo yung
- Chinese eggs
- Chinese thousand year eggs
- Chinese vendor tea eggs
- Egg foo yung
- Egg foo yung # 2
- Egg foo yung (foo yung don)
- Egg fu yung
- Eggs foo yung
- Eggs fu-yung
- Foo yung don (egg foo yung)
- Ham egg foo yung
- Scotch eggs chinese style
- Special egg foo yung
- Steamed egg
- Tea eggs