black tea star anise eggs

Preparation time 10 minutes, plus cooling and standing Cooking time 21/4 hours 8eggs 750ml(11/4pints)water 1 tablespoon light soy sauce 1 tablespoon dark soy sauce 2 tablespoons black tea leaves 2 star anisse 1 cinnamon stick 1 tablespoon finely grated orange rind salt crisp lettuce leaves, to serve Place the eggs in a large saucepan with 1 teaspoon salt and cover with cold water. Bring to the boil, then reduce the heat and simmer for 12 minutes. Remove from the heat, drain and leave to cool. When cool, tap the eggs with the back of a spoon to crack the shells all over, but don’t remove the shells.

Combine the measurement water, soy sauces, 1/4 teaspoon salt, tea leaves, star anise, cinnamon stick and orange rind in a large saucepan. Bring to the boil, then reduce the heat, cover and simmer for 2 hours. Remove from the heat, add the eggs and leave to stand for at least 8-12 hours.

Shell the eggs and cut in half, then serve with crisp lettuce leaves.

For Chinese-style- open egg omelette, spray nonstick ovenproof frying pan with low-calorie- cook-ing spray and heat high heat. Add 6 sliced spring onions, 2 chopped garlic cloves and 1 finely chopped deseeded red chilli illi and stir-fry- for1-2 minutes. Add tablespoon each of oyster sauce, light soy sauce and sweet chilli sauce and cook, stirring for 1-2 minutes. Beat together 6 eggs in a bowl and stir in 4 tablespoons chopped coriander leaves. Season with salt and pepper and pour into the pan. Cook over a medium heat for about10-12 minutes, or until the underside is starting to set. Transfer the pan to a preheated medium-high grill and cook for 4-5 minutes, or until the top is set and golden. Remove from the grill and serve warm or at room temperature.

qingquang

See author's posts