Recipe Corner: Chinese Tea Leaf Eggs

We picked this up from our friends over at the Columbia Center for Urban Agriculture. It’s a quirky and new way to make some really tasty eggs.

Chinese tea leaf eggs

Directions

  1. In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).
  2. In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.

Want to learn more from the Center for Urban Agriculture? Visit their website at http://columbiaurbanag.org/ or stop by their urban farm and production site and do some farming all your own. Volunteer hours are from 3:30 p.m. till dusk on Monday, Wednesday and Friday at 1209 E. Smith Street.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s