Chinese boiled eggs
Posted: Sun May 26, 2019 2:07 pm
When you produce as many eggs as we do, it's good to diversify.
These are a popular snack in China and there are innumerable recipes online for them.
This is my own simplified and easy recipe. They are delicious if you like eggs and Chinese flavours.
Boil 6 small or medium eggs for 10 minutes, then plunge into cold water.
Peel the eggs.
In a pan which will just fit the eggs mix one cup of dark soy sauce, two cups of water, a teaspoon of sugar, two teaspoons of loose tea (or equivalent in teabags) and one whole star anise. Bring to the boil.
Place the peeled eggs in the pan with the mixture and simmer gently for twenty to twenty-five minutes, turning to make sure they are coloured evenly.
Can be eaten hot or kept in the fridge for a day or two to enjoy cold.
The picture is the ones we have just eaten for Sunday lunch.
These are a popular snack in China and there are innumerable recipes online for them.
This is my own simplified and easy recipe. They are delicious if you like eggs and Chinese flavours.
Boil 6 small or medium eggs for 10 minutes, then plunge into cold water.
Peel the eggs.
In a pan which will just fit the eggs mix one cup of dark soy sauce, two cups of water, a teaspoon of sugar, two teaspoons of loose tea (or equivalent in teabags) and one whole star anise. Bring to the boil.
Place the peeled eggs in the pan with the mixture and simmer gently for twenty to twenty-five minutes, turning to make sure they are coloured evenly.
Can be eaten hot or kept in the fridge for a day or two to enjoy cold.
The picture is the ones we have just eaten for Sunday lunch.
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