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TasteBud: Chinese Tea Eggs
Gather Round the TableWords and photos Theodora HurustiatiIn Chinese culture food is importantâitâs a celebration as well as a prayer
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Gather Round the Table
Words and photos Theodora Hurustiati
In Chinese culture food is important'it's a celebration as well as a prayer. My mother is of Chinese descent. When with her family, we'd find ourselves gathering around a table rich with culinary delicacies for festive and religious occasions. Many of the dishes served had special meaning, either because their colors evoked a certain emotion (such as red, for happiness) or their shapes reminded one of particular objects (usually we're talking money or gold bars). In some cases, by eating a specific food, we'd also be wishfully thinking of something, such as dining on noodles on our birthday for longevity or munching on eggs for Chinese New Year for fertility (and also for prosperity), life and new beginnings.
We could just make simple scrambled eggs, but hey, after all, the Lunar New Year is the most important Chinese celebration! So why not make a little bit more effort? These tea eggs are usually served as a snack or at breakfast along with the rice congee. I made them using smoked Chinese tea for depth of flavor, but you can simply use black tea that you might have at hand.
Makes 6
6 eggs
3 tablespoons of Lapsang Souchong black tea
3 star anises
1 (10g) stick of cinnamon
30g fresh ginger
Zest of ½ an orange
6 tablespoons of Chinese Soy sauce
1 l water
* Tuck eggs delicately in a pot of cold water. Bring to boil and turn heat off seven minutes after water boils.
* Cool eggs slightly and crack shells delicately with back of a pairing knife, without breaking them completely.
* Meanwhile, in another small pot, boil about 1 liter of water with the tea, soy sauce, orange peel and the spices for 15 to 20 minutes until the flavor intensifies.
* Take off from heat and add eggs. They should be completely covered by the spiced 'tea'. Traditionally they would reboiled for 30 to 45 minutes, but I find this step unnecessary, since the albumen will become really tough and chewy.
* Let the eggs infuse overnight, or at least for eight to 12 hours, in the refrigerator before peeling the shells.
* Longer soaking time creates a more evident marbled pattern and allows the flavor to penetrate into the eggs.
* Serve at room temperature. It's as simple as that!
