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 actually possible to trace the history of written recipes far back into antiquity, certainly as far as early Egypt, and possibly even further than that. However, mostly, these ancient records were just basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. As we move into Roman times around 25BC a roman called Apicius wrote a number of scripts detailing recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into appetizers, main course and dessert, a style of dining still practiced today. He also informs us how the Romans were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern chefs for example bay, rue and parsley. During the following few centuries, the powerful and rich houses competed to lay on the most extravagent meals, and because of this cooks and their recipes were greatly in demand. Even so, it was during the nineteenth century that fine cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, testing, and publishing recipes common in their social group. By the advent of the 1900s, cook books are highly popular mostly as a result of higher levels of literacy, people having more free time and being a little richer. |
We hope you enjoy this Chinese Vendor Tea Eggs recipe.
