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Tea Eggs

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by kristen
I go back and forth with eggs.  Sometimes I love ’em and sometimes I could care less about them.  With trying to do the gluten free thing as much as I can, I have decided eggs are my new best friend.  They are quick (well most of the time),  great for protein  AND you can have them at any time of day.  I recently went to one of my favorite restaurants in Seattle, Joule.  If you must go anywhere in Seattle, this is definitely one of my top picks.  It’s so hard to choose there but a tea egg in one of the dishes sealed the deal for my friend.  I was new to this tea egg thing however after that experience, I was sold.  Since then I have been making my own and it requires some time at home but man, it’s worth it!

I have tried a few recipes and find this one to be the best.

Tea Eggs

6 eggs
3 to 4 tablespoons soy sauce
1 teaspoon salt
1 tablespoon (1 tea bag) black tea leaves 
3 to 4 pieces star anise
1 small stick cinnamon or 1/2 teaspoon ground cinnamon
2 to 3 strips dried orange, mandarin, or tangerine peel
1 teaspoon cracked peppercorns or 1/4 teaspoon coarsely ground black pepper
1 teaspoon sugar (optional)

Place eggs in a pot and cover with about an inch of cold water. Bring to a boil, then simmer for 1 to 2 minutes.

Rinse the eggs with cold water. One by one, take each egg and tap it gently with the blunt end of a knife or the back of a spoon until the entire surface is lightly cracked.

Return the eggs to the pot and refill with water. I add just enough water to barely cover the eggs, but for the sake of precision, it should be about 1 1/2 to 2 cups. Add the rest of the ingredients — soy sauce, salt, tea, star anise, cinnamon, orange peel, pepper, and sugar, if you’re using it — and give it a good stir.

Bring the mixture back to a boil, then reduce the heat to low and let simmer for 2 to 3 hours. If you like softer eggs, cover the pot as it simmers.

I have been simmering mine for 3 hours and one time I even left them in the “broth” overnight.  I can happily eat these as a snack and one night made an easy rice bowl with veggies and added a tea egg for some added protein.

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