Tea Infused Eggs - an Old-fashioned Way to Prepare for the Winter
September 13, 2013
In case you have not noticed, the temperature in London dropped by over 10 degrees Celsius in the space of one day! Our solution? Have a Tea-infused eggs! Tea-infused egg is one of those snacks we used to buy at corner shop in HK when we were small.
These days it is hard to find them as this old-fashioned snack is taken over by cheap meat / junks / etc. Cheap, nutritious and delicious, it's great as a snack or served alongside other dishes! Check out other old-fashioned dishes featured alongside this recipe on the Guardian today!
3 tablespoons Pu Erh Tea*
1 anise seed
1 cinnamon stick
1 tablespoons sugar
2 – 3 cloves garlic (optional)
5 slices of ginger (optional)
1. Boil the eggs in water for 10 minutes until they are hard-boiled. Rinse with cold water, and then crack the shells with a teaspoon but do not peel.
2. Immediately put the eggs back in to a po of cold water, add all marinade ingredients and bring the liquid to boil. Reduce heat to let it simmer for 3 hours, or if you prefer - set aside and leave it in the pot overnight for the taste to develop.
3. Serve hot in a noodle soup, or cold as a snack on its own.
*If you cannot find or do not like Pu Erh Tea, try other using other teas such as Jasmine Tea.