Cha Ye Dan - Tea Leaf Eggs
Cha Ye Dan
Tea Leaf Eggs
Tea leaf eggs are a savory snack commonly sold by street vendors or in night markets in most Chinese communities throughout the world. Eggs are a Chinese New Year dish symbolic of fertility.
Chinese Vendor Tea Eggs
3-4 cups water
4-8 eggs
2 tbsp black tea leaves (4 tea bags)
2 tsp orange peel
1 tbsp salt
Put eggs in pot with water and bring to a boil. Simmer for 12 minutes. Remove from heat and put the eggs in cold water until they're easily handled. With the back of a spoon, tap the shells of each egg to make a cobweb of cracks. Return water to heat and add tea, orange peel (you can use fresh by stripping the peel like you would an apple, or buy dried in the spice section of your grocery store), salt and eggs. Bring back to a boil. Lower heat, cover, and simmer for 1 hour. Remove from heat and let the eggs soak in covered pan for 30 minutes.
Remove the eggs from the water and allow to cool. Remove the shells and cut in halves or quarters (lengthwise) to serve.
Source: Tea Egg - a Cut Above Hard Boiled
see also Tea Egg - Wikipedia
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Posted Feb 18, 2007 - 05:39 , Last Edited: Feb 18, 2007 - 06:00
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