Tea Smoked Eggs W Sesame Salt Recipes

Steps:

• Hard cook 8 eggs in 1 qt water for 10-15 minutes and cool in the same water for 10 more minutes.
• Tap eggs until the whole shell is cracked. Return to pan and add the salt, soy sauce, star anise and tea leaves.
• Heat eggs on low and simmer for 30 minutes. Stand for 4 hours until cooled and ready to use. Peel eggs carefully. The white part should be marbled with dark cracked lines with a smokey taste.
• Serve quartered with toasted sesame seeds scattered over.

Steps:

• Toast the Szechuan peppercorns in a dry skillet until fragrant, about 4 minutes. Cool slightly, and then crush in a spice grinder or mortar and pestle with the salt and five-spice powder until very fine. Rub seasoned salt all over the chicken thighs. Place in a bowl, cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
• Bring the chicken to room temperature about 30 minutes before cooking.
• Line the bottom of a wok, skillet or heavy pot with a double layer of aluminum foil. Mix the rice, tea and brown sugar together and mound on the foil. Set a steamer on top, and evenly space the chicken on the rack. Cover and cook over high heat. Hot smoke the chicken until smokey-brown colored and cooked through, about 12 minutes.
• While the chicken cooks, whisk the Shao-sing wine or sherry, soy, ginger, and sesame together in a small saucepan. Bring to boil over high heat, remove from heat and steep for 5 minutes. Brush over cooked chicken.
• To serve: Dice the chicken into very small pieces. Toss with the scallions and peanuts in a medium bowl. Cut the lettuce leaves into 40 squares or triangular scoops. Place a drop of Sriracha on top of each lettuce cup, and top with about 2 teaspoons of the diced chicken. Squeeze lime juice over the top, and drizzle the remaining soy-ginger sauce over the chicken. Serve.

Steps:

• In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).
• In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.

Steps:

• Take the eggs out of the refrigerator to let them warm up a bit. (Very cold eggs can crack when they hit boiling water.)
• Combine the soy sauce, shaoxing wine, sugar, ginger, star anise, peppercorns and salt in a medium saucepan. Add 3 cups water and the tea bags, and bring to a boil over medium-high heat. Reduce the heat to maintain a bare simmer while the eggs cook and cool.
• Bring a few inches of water in a large saucepan to a boil over high heat. Using a spoon, carefully and quickly add the eggs one at a time. Cook for 6 minutes for jammy yolks, 7 minutes for just-set yolks and 8 to 10 minutes for hard-boiled yolks. Pour the boiling water out of the saucepan, keeping the eggs back with a lid or spatula, then fill the saucepan with cold water from the tap. Let stand until the eggs are cool enough to handle, then drain.
• To create a marbled look, tap the eggs with the back of a spoon to create hairline fractures all over with some bigger cracks but without breaking off the shells. For solid-colored eggs, peel the eggs completely. Transfer the eggs to the soy sauce mixture. Remove from the heat. Cover the saucepan or transfer everything to an airtight container and refrigerate for at least 12 hours and up to 7 days before peeling the eggs and eating. For the clearest design, be sure to peel the eggs without removing the fine membrane between the shells and eggs.

Steps:

• Boil eggs 20 minutes over low flame.
• Cool in cooking water.
• Drain the eggs, and tap the shells gently all over with the back of a spoon until each shell is completely cracked.
• Return the eggs to the pan, cover with cold water and add salt, soy sauce, star anise and tea.
• Bring to a boil,reduce heat and simmer very slowly for 2 to 3 hours.
• Turn off flame and leave eggs in the liquid for 8 hours.
• (Chill after they are cooled).
• Drain the eggs but leave in shells until they are ready to use.
• They will keep well wrapped in the refrigerator for up to a week.
• To make sesame salt, lightly toast sesame seeds in a hot frying pan, tossing gently over high heat.
• Combine toasted seeds, salt and pepper in a small mixing bowl.
• Set aside.
• To serve, carefully peel the eggs.
• The whites will be marbled with dark lines.
• Cut the eggs into halves or quarters, and serve with sesame salt.