I love hardboiled eggs, but I’ve never tried anything like this. While dark soy sauce does provide a deep caramel colour and rich flavour, it's actually less salty and a little more subtle than it's lighter, brasher cousin. They can be found in virtually any convenience store there. Aim for a relatively even distribution of cracks, without overdoing it in any one spot. Some people quite like green or jasmine teas with these eggs, though I personally find that they don't stand out against the powerful spices quite as much. Sichuan Pepper - Despite the annoyingly confusing name, this is not related to black pepper in any way, but is in fact the husk surrounding the small seed from a tree native to Asia. Cassia sold in Asian grocery stores is sometimes quite sheet-like, and not rolled into the familiar quills (see the photo above for example). Oh, and thanks for showing the technique on how to crack the egg in order to get that marbled effect. A balut has a partially or fully formed chick or duckling inside. I normally see these eggs served with Pai Guo Fan. The flavor is intense as a result of direct contact. Do not substitute dried ginger, stem ginger, or candied ginger. To each their own, and feel free to experiment. Awesome recipe and fantastic pictures as always Sean! Cooks preserve duck, chicken or quail eggs in a mixture of clay, salt, lime, ash, and rice straw for several weeks to … It’s right, when they cook, this is like “7 Eleven” ! No ingredient pages have been written yet for any of the ingredients in this recipe. This isn't the typical method of preparation used to tea eggs, but I personally think it yields a tastier boiled egg in general (plus it avoids that chalky, greenish-yellow yolk that you get in over-boiled eggs). Bring a large pot of lightly salted water to a boil, then reduce heat to a very low simmer. I love oolong tea as the base for my tea eggs, but you can take this recipe in different directions too. They are so fun and pretty! I’ve been perusing their site a lot for the next part of my East series, which is actually China! I eat these sliced in quarters and chilled as a side dish, appetizer, or snack. a cutting board). In order to get that kind of texture and taste, I turned my attention north of Taiwan, towards Japan. Don't be concerned if a few small bits of shell fall off while you're cracking. In addition to eggs (of course), there are three key components to this recipe - tea, soy sauces, and spices. My husband just walked by and saw your photos and asked if Id be making these eggs. This item: Taiwan Flavor, Vacuum Fresh Boiled Salt Duck Eggs 330g (6 Eggs in the box) (Pack of 1) $13.25 ($13.25 / 1 Count) In Stock. My method for hard-boiled is to bring the pot with eggs and water to a full boil and let it cook for one minute before removing it from the heat and letting it sit for 10 minutes. I love tea eggs! The idea is to crack the shell of the cooked egg evenly so that the tea and spice marinade can get through to the white beneath. I was gentle at first, but after seeing that the eggshell stayed intact, I cracked the next egg a bit harder…and what a difference that made! Sean, your detailed descriptions of everything from cooking the eggs, to the varieties of tea and individual spices and soy sauces is publisher-worthy — and like Amanda said before, your photography is gorgeous. It remenber me my vacation in Taïwan, a so beautyful country ! I have always loved these when I’ve gotten them in restaurants and have wanted to try making them at home. Thanks a lot for this recipe ! 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). You can walk into any Seven-Eleven and find a big pot full of spiced, aromatic tea, loaded with these marbled and delicious eggs. What a neat recipe! Tea eggs, soy sauce eggs, marbled eggs: Whatever you choose to call them, they are a delicious twist on ordinary hard-boiled eggs. Black cardamom is intense, camphoric, and smoky. They are just beautiful!! I’ve never tried these, probably because I didn’t know what they were, but it does sound delicious now that I know! Black Cardamom - NOT the same as green cardamom, and definitely not interchangeable with it. Oolong is a semi-fermented tea, which gives it a distinctive and delightful flavour somewhere between green tea (which is unfermented) and black tea (which is fully fermented). The egg is prepared in the same way as traditional hard boiled eggs and eaten while still warm. Make and set aside an ice bath for the eggs. I was looking to emulate the method that the Japanese use to boil eggs for ramen. You can certainly use plain white sugar or a pale golden brown sugar, but rock sugar has a great flavour that lands somewhere between the two, and it really lends itself to Chinese cooking. Oolong tea - Oolong tea is a wonderful semi-fermented tea that's extremely popular in Taiwan. Really cool. I haven’t made them for years – definitely need to fix that soon! Basically, it’s a hard boiled egg, that has been simmered or steeped in a savory broth (flavored with the spices that make up Chinese 5 spice powder, soy sauce, and sometimes tea). I also love that you got some learnin’ done via The Woks of Life. 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. And they are commonly served with noodles, breakfast or steamed rice. While those hard-boiled eggs still soak up the wonderful tea-and-spice flavour of the sauce, I've always preferred a more golden and creamy/silky kind of yolk. 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). 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. Kindly Eggs is well known for its duck egg product quality and safety. If you remove the eggshell, the egg will contact the braising liquid fully, turning the egg to medium brown. There are quite a few techniques out there, ranging from steaming the eggs to cooking them in hot (but not boiling) still water, but we went with a simple method here. Yes, some of those ingredients are already in the recipe but that’s how to make this spice bag! — Though to get those lush creamy insides you mentioned, I think I’d remove them after 8-9 minutes. I will definitely show this to my hubby, as he is our tea egg maker in the house In the bottle, this colour difference is subtle, but a small amount poured out in a spoon (for example) is noticeably lighter than dark soy sauce. A lot of detailed and useful tips. It's an optional ingredient in this recipe, but I think it adds a fantastic character to the recipe. They are also sold in stores, restaurants, and from street vendors. Taiwan Loves Food. That being said, cassia has a somewhat bolder, more medicinal flavour, with a slight anise-like edge. The flavors look great. not a green tea) works best. And while I didn't grow up with these recipes or ingredients, they've come to represent a familiar, approachable, and homey sort of cuisine for me too. If they didn’t make such a great afternoon snack — with their subtle savory flavor and satisfyingly firm texture — I might be tempted to just admire them from afar. It doesn't even need to be peeled - just sliced into relatively thin sections. Check out our duck egg tea cup selection for the very best in unique or custom, handmade pieces from our shops. One of my favorite dishes when I head back home; it combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. You have completely inspired me to follow along with your post and do so. Do you like the taste of the ‘tea eggs’ 五香茶葉蛋 they sell in 7-11 convenience stores in Taiwan? My wife's family is from Taiwan, and dishes like this evoke distinct sense of comfort. Probably the best way to enjoy hard boiled eggs! Duck eggs are used frequently in East Asia, and are commonplace in the cuisines of countries such as the Philippines, Vietnam, China and Malaysia. Joanne was so happy with these eggs and the taste – she also said that our kitchen had that smell of 7-11 around the steamed and boiled food area! Rock sugar is crystallized sugar cane juice, often sold in large, clear, light yellow pieces. Using dark soy sauce alongside light soy sauce not only gives beautiful colour to Chinese dishes, it keeps them from ending up harsh-tasting and overly salty. I like to batch-cook tea eggs … From onsen eggs to shoyu eggs in ramen, Japan has a pretty clear love for eggs that straddle that silky-smooth, just-cooked line. haha. If you're unsure about packaging, cassia quills will always be tight coils, like a single rolled up sheets, while true cinnamon quills appear feathery and split into many smaller leaf-like layers when viewed end-on. I have always wondered how these eggs were made, and now I am in awe. 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