The Chicken or the Tea Egg?
Tea eggs seem to be getting a lot of cockle-doodle-do, in the Nice Cuppa comments!
Here, in China Town on cold days, like the ones enroute, shiny food carts on Elizabeth/near Canal with warmth steaming amidst chilly 8 am crowds, some sell yummy, yet mysterious snacks. Hand-made steamed noodle crepes with bits of scallions, pork and spices slapped onto a metal cookie sheet then slammed into a steamy steam drawer.
In just a few minutes, the wizard cart short order chef, scrapes the soft crepe off and covers it with nuts and more scallions. I have not had the heart to wait in the long line, so I go to the next cart and occaisonally buy 6 tea eggs for $1.00. They taste nice and warm with a bit of spice. I am sure the recipe can become more layered in flavor profile at home.
The Food Network artistry, is a bit more fancy and Zen sci-fi, when Yoda is comming for tea! The link here provides an intricate recipe for a Peking chicken soup, side with tea eggs. I have never tried to make the soup, I stick to old-fashioned chicken and dumplings. I may not be able to live with alabaster, marble, or an ivory tower, but hey, I can live with magical marbled eggs. Cholesterol conscience? I remind myself is that I don’t have to eat the yolks! One more for the gipper, another tea egg still life recipe here for the tea egg lovers.
Food Network Recipe courtesy of “Made to Order” Hosts: Guy and Michael Rubino
Marbled Eggs:
10 eggs
Mixture
* 3 tbsp light soy
* 3 tbsp shoa xing, rice wine
* 1 x star anise
* 1 tbsp sugar
* 1 tbsp Szechuan pepper corn
* 1 x cinnamon stick
* 3 x slices ginger, smashed
* 3 tbsp Chinese black tea leaves
Place raw eggs in pot enough to cover, bring to boil reduce to low heat simmer for 10 minutes remove and let it cool for 10 minutes. Crack all eggs on a flat surface thoroughly without removing the shells. Place the cracked eggs in a pot and add tea cooking mixture with 5 cups of cold water. Bring to a boil and then simmer for 25 minutes. Remove from heat and let it rest for another hour. Remove eggs and peel shells serve warm or cold. Serve on the side with tea mixture as a dipping sauce.
Photo credit: Food Network & Teacuppa
