Tea eggs
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Tea eggs
  Tea    Eggs    Appetizers  
Last updated 6/12/2012 12:51:23 AM. Recipe ID 12954. Report a problem with this recipe.
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      Title: Tea eggs
 Categories: Appetizers
      Yield: 8 servings
      1    Piece tangerine peel
      4    Eggs
      3 tb Tea, preferably black (or
           If using another tea, such
           As jasmine or lychee,
           Increase soy sauce quantity
           By 2 tablespoons)
      1    Whole star anise
      1 tb Salt
    1/4 c  Soy sauce
      1    Stick cinnamon  *
           Plum sauce, for dipping
  *  or you may substitute 1/4 teaspoon ground cinnamon.
  In a bowl, soak the tangerine peel in water for 20 minutes.
  Meanwhile, in a pan place the eggs and cover them with cold water.
  Bring to a boil and simmer for 15 minutes.  Turn off the heat and
  remove the eggs from the pan with a slotted spoon and cool them under
  running water.  Tap each egg all over with the back of a spoon to
  crack the shell thoroughly, but carefully keeping the shell on and
  intact. Bring the water in the pan back to a boil again, add the tea,
  star anise, salt, soy sauce, cinnamon, and soaked tangerine peel.
  Stir, then add the cracked eggs to the pan. Simmer for an hour,
  turning the eggs often to ensure even coloring. Remove the pan from
  the heat and let stand for an hour.  Remove the eggs, cool them, and
  then remove the shells.  Serve the eggs cut into halves or quarters,
  with plum sauce.  Makes 6 to 8 appetizer servings. NOTE: These are
  best when made the day before.
  Recipe:  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981

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Recipe ID 12954 (Apr 03, 2005)

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