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Tea eggs
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| Artist: |
_ |
| Categories: |
Appetizers, Asian, Chinese, Eggs, Ethnic |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 8
| | Tea bags OR | | 3
| tbsp | Loose black tea leaves | | 3
| cup | Water | | 1/2
| cup | Terkyaki Sauce | | 8
| | Eggs, room temperature |
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Procedures:
| 1 | Combine tea bags, water and teriyaki sauce in medium saucepan, add eggs. | | 2 | Bring to full boil over high heat. | | 3 | Remove from heat; cover tightly and let stand 20 minutes. | | 4 | Remove eggs, reserving liquid. | | 5 | Place eggs under cold running water until cool enough to handle. | | 6 | Gently tap each eggshell with back of metal spoon until eggs are covered with fine crakes. | | 7 | (do not peel eggs) return eggs to reserved liquid. | | 8 | Bring to boil; reduce heat, cover and simmer 25 minutes. | | 9 | Drain off liquid and refrigerate eggs until chilled. | | 10 | About one hour. | | 11 | Peel carefully before serving. | | 12 | == courtesy of dale & gail shipp, columbia md. == |
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