July 9th, 2012

tea eggs

Photo via globetrotterdiaries.

I just discovered the aggregatator/blog Tasteologie, home to some intriguing and experimental recipes. I have spent and will spend quite a while fishing for ideas here.

I will share two egg dishes that impressed me. One is the Chinese ‘tea egg’. Wiki:

Fragrant and flavorful tea eggs are a traditional Chinese food. The original recipe uses various spices, soy sauce, and black tea leaves. A commonly used spice for flavoring tea eggs is Chinese five-spice powder, which contains ground cinnamon, star anise, fennel seeds, cloves and Szechuan peppercorns. Some recipes [1] do not use tea leaves, but they are still called “tea eggs”. In the traditional method of preparation, eggs are boiled until they reach a hardened, cooked state. The boiled eggs are removed from the water, and the entire shell of each egg is gently cracked all around. Smaller cracks produce more marbling when the egg is peeled for eating. The extra water from the boiling should be allowed to seep out of the eggs on its own. After about ten minutes, the cracked eggs are ready to be put into the prepared spiced-tea liquid and simmered at medium heat. The simmering allows the spiced fluid to seep into the cracks and marinate the eggs inside their shells. After about 20 minutes, the eggs and the spiced-tea liquid should be transferred to a glass or ceramic container for further steeping in a refrigerator. For best results, the eggs should be allowed to steep for two days. The dark color of the spiced tea gives the egg a marbled effect when it is peeled to be eaten.

The other recipe is simply an egg cooked inside a small courgette.


I would like to try the same but inside a small, white eggplant, like this one.


Eightball-Zuchinni Egg recipe
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