Break into a Brand New Year with Tea Leaf Eggs
This entry was posted on January 30, 2009.
Lunar New Year has finally
arrived and it's time to celebrate! Break into the Year of the Ox with Chinese
tea leaf eggs. These beautiful eggs aren't only delicious... they're
auspicious. Eggs symbolize fertility and represent the golden nuggets of the Chinese
New Year feast. Not your ordinary baker's dozen, these eggs combine subtle flavors with deep brown hues from soy and tea leaves. Serve chilled as an appetizer on Easter morning, during New Year's feast-ivities, or all year long. They're almost too pretty to eat! (Photo from Slurp!)
Ingredients for Tea Leaf Eggs:
2 cups water
3 tbsp. Soy Sauce (2 tbsp reg. soy sauce; 1 tbsp dark soy sauce)
2 black tea bags
1 cinnamon stick
2 pods star anise (optional)
Place eggs gently into a large saucepan; cover with cold water. Bring water to
a boil, lower heat, and simmer for 20 minutes. Remove from heat and rinse with
cool water. When cool, tap eggs lightly with the back of a spoon and break the
shell. Don't remove the shell yet!
In a large sauce pan, combine 3 cups water, soy sauce, tea leaves, cinnamon
stick, and star anise. Bring water to a boil. Then reduce heat, simmer, and
cover for three hours. Remove the brew from heat and add eggs. Let eggs steep
for 8 hours in the mixture before serving. Note: steep in mixture for up to
1-1/2 days for rich flavor.