Shopping list for 12 people
30 ml Xiaoxing rice wine (2 tablespoons)
4 star anise
4 bay leaves
2 shallots
piece of fresh ginger
1 tablespoon of Szechuan peppercorns
1 teaspoon whole black peppercorns
1 tablespoon of salt + a pince
80 ml dark soy sauce
40 ml l light soy sauce
35 grams of rock sugar
1 tablespoon tea leaves + 12 eggs
Tea eggs are traditonal a popular side dish during the New Year's celebrations in China, they are considered a delicacy. With this recipe from Chinese Supermarket Amazing Oriëntal (to be found all over the Netherlands) we will be busy the next 2 days to make these eggs - which look amazing - and taste them ;) Do mind, this recipe needs 2 days.
How to make Chinese Tea Eggs
Boil the eggs 8 minutes in water with a pinch of salt.
Drain the ggs then let them cool in ice water.
Tap gently with the convex side of a spoon small cracks in the eggs.
Put the eggs aside
Cut the shallots coarsely and slice the ginger thinly.
Pour the water into a pan, add the rice wine, shallots, ginger and salt.
Add peppercorns, star anise and bay leaves, cook for 30 minutes.
Add the tea leaves and cook for another 30 minutes.
Remove the tea leaves from the mixture
Add the soy sauces, stir in the rock sugar until dissolved.
Place the eggs back in the pan and boil all for 10 minutes.
Remove the pan from the heat and let the eggs soak overnight.
Day 2
Peel the eggs just before eating them.
The eggs look beautiful and have a peculiar flavour!