Ingredients
3 water
6 eggs
2 tbsp black tea leaves, (4 tea bag
2 tsp 5-fragrance spice powder
1 tbsp coarse salt
Directions
Recipe by: The Tea Book by Sara Perry and Judith Ann Rose
1. In a pot, cover the eggs with cold water and bring to a boil.
Simmer for 12 minutes. Remove from heat and reserve the water.
2. Place the eggs in cold water until they can be easily handled.
With the back of a spoon, lightly tap each shell all over
until it
is covered with a cobweb of cracks.
3. In the same pot, bring the reserved water (which should be 3
to 4
cups) to a boil. Add the tea leaves, 5-fragrance spice, salt
and
eggs. Simmer covered for an hour. Remove the pot from the heat
and
continue to let the eggs soak covered for 30 minutes. Remove
the
eggs from the water and halve them lengthwise or quarter them.
Their flavor is best enjoyed within 24 hours.
Makes 6 to 10 eggs.
NOTES:
In the Orient, tea eggs are often sold by street vendors as a tasty
snack. Their unusual appearance makes them a clever addition to any
picnic. Dusted with a combination of toasted sesame seeds and
coarse
salt, they make an excellent hors d'oeuvre.
Servings: 1 servings
Chinese Vendor Tea Eggs Recipe brought to you by Recipe Ideas
Categories: Asian; Beverages; Chinese; Drink
The History of Recipes
It is possible to follow the history of meal recipes way back into history, at least as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, in the main part, these early cookbooks were just very basic hieroglyphic recipes for meal preparation.
In fact, the oldest recipe discovered so far, according to experts in ancient history is a series of tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Later on, in The time of the romans around 25BC a roman called Apicius compiled a collection of documents describing recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into appetizers, main course and afters, something that is very familiar to us today. He also informs us how the cooks of his times made use of a wide range of spices, including some that we all recognise like bay, fennel and parsley. Later, there were some recipe books published in the 14th Century - a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the spicy food that appears on menues today, but instead accounts of the types of food served to the rich and powerful of that time. Later on in the 1400s, knights returning from the crusades brought back many foods and spices from Arab cuisine, such as coriander, parsley, and basil. These new foods and tastes led to an increase in manuscripts on cookery, some of which are now in private cookery archives. By the time we get to the 20th century, cookery publications were in great demand, as a result of higher levels of literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Chinese Vendor Tea Eggs recipe.
