« Homebew Supplies Are More Affordable Today | Home | Chicken Salad Anyone? »
Marvelous Marbleized Eggs
By myarticlenetwork | June 11, 2009
I had many years of restaurant work experience by the time I go to college. Working in the family business, I waited on tables and served tea and coffee to customers. Most of them don’t even sample the food before adding salt and pepper. I thought it was unusual to see customers add salt and pepper to their tea. Now I know it’s a great idea to cook with tea.
Are you looking for a simple recipe? Here is an old Chinese recipe with an update ingredients. Boil 6 eggs in water. After the water boiled, reduce heat and simmer eggs for 10 minutes. In a teapot or pan, prepare tea with 4 servings of black tea and 3 cups of hot water. Brew the tea as usual and discard the tea leaves. Add 2 tablespoons of soy sauce to the tea, maybe some salt and pepper if you’d like. After the eggs are cooked and cooled off, roll them on the counter to crack the egg shells. Do not remove the egg shells yet. Continue to simmer the eggs for 10 minutes. Let it cool and refrigerate for 8 hours or overnight. Eggs can now be serve, hot or cold.
You can spice the egg yolks with Deviled Egg recipe or try this new one using crab meat.This is another way to add flavors to the egg yolks. Cut eggs in halves with a wet knife and remove the egg yolks. With the egg yolks, add 6 ounces of crab meat and 6 tablespoons of mayonnaise. Add some diced pickled ginger, ½ teaspoon of rice wine vinegar, and salt and pepper to flavor it. Top each egg halves with a teaspoon of the egg/crab mixer. Garnish with chives, parsley or cilantro.
This gave us an idea to color Easter eggs. As a matter of fact, my daughter used this same technique to color Easter Eggs. By using food die, we made many marvelous marbleized eggs during Easter.
Darjeeling Black tea and Earl Grey de la Crème are now available from our website at www.morninggloryteahouse.com.
Topics: Cookbooks, Food Rescue, Fund Raising, Raise Money for Your Non-Profit, Recipes | No Comments »