Monday, April 13, 2009

Tea Eggs (Cha Ye Dan)

Happy belated Easter! (Although I suppose today is Easter Monday...)

Here is a quick way to get a tasty egg snack. This is a popular food in China and is an easy way to prep eggs - a food that I will probably never grow tired of, so I appreciate any variation I can find.

First, boil a few eggs for a couple of minutes. Then, carefully remove them from the water (but keep the water in the pot!) and crack them lightly with a spoon.

Then, put a couple of tea bags into the pot of hot water that you haven't thrown out yet. I also add a dash of cinnamon, some dark soy sauce, a couple of teaspoons of sugar, and a piece of ginger. (Technically, I think you only need the tea bags.) Put the lightly cracked eggs back into the water and let it simmer for about.... 3 hours? Keep adding water as necessary to keep the eggs covered.

I only had time to do a 1 hour simmer, but the color and flavor still came through enough to make a great egg.

The white eggs turned brown!

And here's the fun part: open up the eggs and you see a pretty cracked-porcelain kind of pattern has soaked into the egg.

Eat plain (hot or cold) or with rice. :)

1 comment:

katty said...

I Like to cook some recipes where i can add some eggs, because they are very nutritive and delicous.I like to cook eggs specially for the breakfast combine it with bacon. Simply delectable.

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