Making some now – first try.
I am using as a “soup” a mini puerh toucha sticky rice flavor.
Sugar in the Raw (just a pinch)
Will post pics when they are done.
Boiling eggs in pure water now.
nice! if you want eggs that don’t have the green marks around the yolk, turn it off when it boils and let stand for 10mins ^^
made these and they were good but my family thinks it is too exotic, lol.
Neat yes please post pics! Also link to recipe :)
I didn’t use one – I just looked them up online and saw how others do it then used stuff I had here at home that sounded good! I would have added ginger but my daughter is allergic to it.
Thank you Yssah! The “soup” was actually quite delicious! Next time I will use these excellent tips and make it work :)
The egg is a lie! Photo montage coming!
LOL I stole the saying from the video game Portal
here is the info – http://knowyourmeme.com/memes/the-cake-is-a-lie
I just changed it to Egg.
So the link to the Egg Story is below.
My issue with this process is if you want them PRETTY you have to leave the nasty membrane on! The layer between the shell and the egg. THAT is what is pretty! BUT if you remove the membrane – which by the way is so easy to do when peeling, you lose the pretty! Plus that membrane is NASTY if you ask me!
So you lose color and what about the flavor?
I know this is my first try at this but I need to figure out how to get the flavor and color PAST the membrane!
Here is the link:
How long did you cook it in the colorful liquid? It’s supposed to cook for a few hours do the color gets on the egg itself. Some people cook it and then let sit in liquid over night for more color and flavor absorption.
Thank you! I will try that next time! I wondered if that may be the issue. Still do you think it will get through the membrane that way? That membrane is like elastic!
I use this recipe from Martin Yan http://www.yancancook.com/menus/12/recipes_save.htm
and it works really well!
Makes: 8 servings
1 green onion, roots removed and cut into quarters
3 slices ginger, lightly crushed
1/4 cup light soy sauce
1/4 cup dark soy sauce
4 bags black tea
2 tablespoons (packed) dark brown sugar
1/2 teaspoon Chinese five-spice powder
3 whole star anise
1 cinnamon stick
Place the eggs in a medium saucepan; cover with cold water. Bring to a boil, reduce the heat and simmer for 10 minutes. Cool eggs under cold running water and drain. Gently tap each egg all over with the back of a metal teaspoon until hairline cracks form over the entire shell.
While the eggs are cooking, bring the remaining ingredients to a boil in a medium saucepan. Reduce the heat to a gentle boil, cover, and cook for 15 minutes.
Place the cooked eggs into the soy mixture, adding extra water if necessary to cover the eggs. Simmer, covered, over low heat for 15 minutes or up to 1 hour. Remove the pan from the heat; let the eggs cool in the liquid, then refrigerate (still in the liquid) overnight or for up to 1 week. Peel the eggs just before serving and place in a serving bowl.
Adapted from Martin Yan’s Quick & Easy (Chronicle Books).
Copyright © 2005 Yan Can Cook Group.
I have never made these with the flavors and everything but I just had great luck last weekend making food coloring colored eggs (and have done it with strongly steeped tea before). Cracked them after boiling, by rolling on the counter while still hot. Dropped them in super concentrated colored water and refrigerated 2 days. When I peeled them, the membrane came off and the color stayed.
Sounds like the same thing Awkward Soul’s recipe is talking about – letting the eggs sit for a really long time in the liquid in the fridge.