Imagine that ordinary eggs can be transformed into an exquisite dish that will surprise your guests and become a real decoration of the table.
Chinese tea eggs are not just a snack, but a true work of culinary art.
The combination of aromatic black tea, soy sauce and spices gives the eggs a unique taste and beautiful marbled texture.
The secret of this amazing recipe was shared by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class 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.
The recipe works best with strong loose Chinese black tea, but you can also use semi-fermented blue-green oolong tea. Avoid green tea, as it will make the eggs taste 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. Tap the back of a spoon over the entire surface of the shell so that the shell 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 marinated, the more pronounced the flavor and marbling. Once immersed 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.
Expert: Julia Arkhipova
