Tea egg is a typical Chinese savory snack commonly sold by street vendors or in night markets in most Chinese communities throughout the world.
Tea eggs are simply hard-boiled eggs that have been further stewed in a salted tea liquid. Other flavourings such as soy sauce and Chinese five-spice powder are often added as well. The eggs are actually boiled twice. After the first boiling, when the insides are hardened, the shell of each egg is lightly cracked. The eggs are then boiled for much longer duration in the black tea mixture for a second time, which allows the flavour of the tea to penetrate deep into the egg. The dark colour of the tea also stains through the cracks of the eggs creating a pattern on the peeled eggs that resembles the crazing of some ceramic glaze surfaces.
Another method used to make tea eggs is to, instead of keeping the eggs shell on (but cracked) is to simply take off the eggs shell and boil it into the tea mixture. This method, however, is not as beautiful but does consume less time. Most people would only use this method in a informal setting, when they don't have much time. Some people simply just leave the egg (with its shell on) floating in the tea mixture several hours before planned so the tea can be absorbed and warm it up by boiling the water on high heat when ready to eat.
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Tea eggs are simply hard-boiled eggs that have been further stewed in a salted tea liquid. Other flavourings such as soy sauce and Chinese five-spice powder are often added as well. The eggs are actually boiled twice. After the first boiling, when the insides are hardened, the shell of each egg is lightly cracked. The eggs are then boiled for much longer duration in the black tea mixture for a second time, which allows the flavour of the tea to penetrate deep into the egg. The dark colour of the tea also stains through the cracks of the eggs creating a pattern on the peeled eggs that resembles the crazing of some ceramic glaze surfaces.
Another method used to make tea eggs is to, instead of keeping the eggs shell on (but cracked) is to simply take off the eggs shell and boil it into the tea mixture. This method, however, is not as beautiful but does consume less time. Most people would only use this method in a informal setting, when they don't have much time. Some people simply just leave the egg (with its shell on) floating in the tea mixture several hours before planned so the tea can be absorbed and warm it up by boiling the water on high heat when ready to eat.
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Já nos estamos a repetir... é o sinal do fim....
ReplyDeletePois... é que este já estava agendado loooong time ago...
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