It's always fun to try new things...especially around the holidays. This year we decided to try our hand at Chinese Tea Eggs! Recipes can be found all over the web but here's the one we followed: http://asiansupper.com/recipe/tea-eggs-cha-yip-dan
The process was fairly simple but a little more time consuming than traditional egg coloring.
Here's what we did:
First the eggs (recipe calls for 6-8 but we did 12 -some were bantam) are boiled for 5-7 minutes.
Rinsed in cool water and allowed the sit for a few minutes in more cold water.
With the back of a spoon, gently tap the shell to create spider web like cracks all over the egg.
Cover with cool water.
To that add 1/3 cup soy sauce (no msg)
2 tsp salt
3-4 tsp black tea
Recipe calls for Chinese five-spice but we didn't have it so we used the alternative.
2 cinnamon sticks
2 star anise
Return the pan to the stove and simmer, covered, for one hour (two is better!)
Eat the eggs right away or continue to marinate in a jar in the fridge.
They are pretty and taste good but I'm thinking next time I'll try Teriyaki instead of or in addition to the soy sauce.
The process intrigued me so I thought I'd try the same thing with my pickled eggs w/ beets.
The result was a subtle tie-dyed effect that was pretty but not worth the time because I'd rather peel the eggs before they're marinated in beet juice!
Here's another post from http://m.blogher.com/natural-egg-dye-rainbow-options that intrigues me!
Natural food dyes for deep, rich, earthy colored Easter eggs!
Aren't they beautiful?!
Let's not forget the reason we celebrate Easter and what Good Friday means to those who claim the Cross!
Happy Easter, Everyone!
I'm sharing this post with the folks @ Wildcrafting Wednesday!
Be sure to check out my new Facebook Page
The process was fairly simple but a little more time consuming than traditional egg coloring.
Here's what we did:
First the eggs (recipe calls for 6-8 but we did 12 -some were bantam) are boiled for 5-7 minutes.
Rinsed in cool water and allowed the sit for a few minutes in more cold water.
With the back of a spoon, gently tap the shell to create spider web like cracks all over the egg.
Cover with cool water.
To that add 1/3 cup soy sauce (no msg)
2 tsp salt
3-4 tsp black tea
Recipe calls for Chinese five-spice but we didn't have it so we used the alternative.
2 cinnamon sticks
2 star anise
Return the pan to the stove and simmer, covered, for one hour (two is better!)
Eat the eggs right away or continue to marinate in a jar in the fridge.
The process intrigued me so I thought I'd try the same thing with my pickled eggs w/ beets.
The result was a subtle tie-dyed effect that was pretty but not worth the time because I'd rather peel the eggs before they're marinated in beet juice!
Here's another post from http://m.blogher.com/natural-egg-dye-rainbow-options that intrigues me!
Natural food dyes for deep, rich, earthy colored Easter eggs!
Aren't they beautiful?!
Let's not forget the reason we celebrate Easter and what Good Friday means to those who claim the Cross!
Happy Easter, Everyone!
I'm sharing this post with the folks @ Wildcrafting Wednesday!
Be sure to check out my new Facebook Page
@ http://www.facebook.com/Woodwife61!
Hope you "Like" it!
Much herbal love,
They are beautiful eggs. Your right we shouldn't forget why we really celebrate Easter. Have a healthy happy blessed Easter. Visiting from Wildcrafting Wednesday. Twitted & pinned.
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