The Poultry Keeper

Sparklepeeps · Joined: 17 Jan 2007 Posts: 1875 Location: Cheshire

Im not sure I fancy these, what do you think?

I like to eat these eggs straight up, with just a bit of salt. I think this complements the admittedly subtle flavors that are imparted by the boiling liquid. You'll miss out if you dose each egg with a tablespoon of mayonnaise and a hit of paprika. Just keep it simple.

Chinese Tea Eggs
4 eggs, previously hard-boiled
3 bags black tea (I just used PG Tips; loose tea is fine too)
2 T. soy sauce
4 star anise
1 cinnamon stick
1/2 t. Sichuan peppercorns (optional)
A little orange peel (optional)
Approx. 3 cups of water

Use the back of a spoon to lightly crack the shells of the hard-boiled eggs. This creates the marbling effect that will emerge later. Place eggs in pot and add all ingredients except water. (If you are using tea in bags, open bags and empty tea leaves directly into pot). Add water to cover. Bring to boil, then reduce heat and simmer gently, 1.5 to 2 hours. Remove from heat and let stand in liquid one more hour. Remove eggs from liquid, allow to cool, and peel. Rinse them if they are covered with tea leaves, and serve.

Sparklepeeps · Joined: 17 Jan 2007 Posts: 1875 Location: Cheshire

Look Gross, but I bet these are yummy!

2 tablespoons Capellino Pesto Sauce with Pine Nuts, defrosted
2 tablespoons mayonnaise
6 eggs, hard boiled and cooled
Peel eggs, cut in half lengthwise, and remove yolks. Mash yolks with Pesto Sauce and mayonnaise (adding more if needed) until smooth. Salt to taste. Fill egg whites with the yolk mixture. Garnish with fresh basil leaf or parsley sprig.