Asian Tea Eggs : Quick Meals & Snacks Forum : Active Low-Carber Forums

#1 ^

Tue, Jun-10-03, 15:59

Kayakker

Senior Member

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Plan: OFP
Stats: 150/128/125 Female 5'3 3/4"

BF:30%?/19.6%/20%
Progress: 88%

Location: Fredericksburg, VA USA

Asian Tea Eggs

I had these in a salad at a local Asian restautant Saturday night. I am not much of an egg eater, but I really enjoyed these.

The restaurant owner stated:

Soak boiled eggs in Jasmine tea for 3 hours.

I assume this needs to be done under refrigeration.

Mine aren't done yet...so I can't comment on results. But I just
couldn't wait to post

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#2 ^

Tue, Jun-10-03, 16:03

GrlyGrl

SanePsychoSuprGodess

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Plan: Atkins
Stats: 205/191/115 Female 5' 1"

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Location: Chicago suburbs, IL

Did you peel them first?

#3 ^

Tue, Jun-10-03, 16:06

Kayakker

Senior Member

Posts: 4,719

Plan: OFP
Stats: 150/128/125 Female 5'3 3/4"

BF:30%?/19.6%/20%
Progress: 88%

Location: Fredericksburg, VA USA

Peel them

The owner didn't say...and I didn't ask, because I assumed they would need to be peeled for the tea to get into the egg?

I peeled mine

#4 ^

Tue, Jun-10-03, 16:13

GrlyGrl

SanePsychoSuprGodess

Posts: 496

Plan: Atkins
Stats: 205/191/115 Female 5' 1"

BF:46%/41%/20%
Progress: 16%

Location: Chicago suburbs, IL

Yea -- that makes sense -- I am going to try them -- thanks! It'll be nice to add variety to boilded eggs.

#5 ^

Tue, Jun-10-03, 18:24

pink

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Posts: 13,737

Plan: SF, grain free, vegan
Stats: 230/208.2/199 Female 5'2"

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Hey, Kayakker...

I make Sephardic brown eggs...they are creamy and have a different taste. You line the bottom of a pot with the brown skins of onions...you put raw eggs in their shells on top and then cover them with more skins. Pour in water as if hard boiling them and a bit of oil. Bring to a boil. Simmer for about four hours or more...if you need to, add more water. This can be done with tea or coffee too. To serve: peel, cut into quarters with lemon wedge. They will look marbeled. You can also hard boil and crack them a bit and then begin onion skin routine...they will be more marbeled and have a very dramatic affect for visual appeal. They are not dry, as most hard-boiled eggs tend to be. Everytime I serve them, people always comment on how they look and their creamy texture. I believe 1000 year old eggs are prepared in the same manner.

Love & Light,
Pink

#6 ^

Wed, Jun-11-03, 10:50

triatrim

Registered Member

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Plan: Atkins/SBD
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Location: Northeast US

My roommate's mom (Chinese) makes these. You unpeel the eggs first, and I think you have to brew the tea really, really strong, because the colors come out really dark! Another idea is to boil/soak them in a mixture of beef broth and soy sauce. It's really, really good.

#7 ^

Sat, Jun-14-03, 22:30

beautiful

New Member

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Plan: Atkins
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Location: New York

sephardic eggs

Can you explain the brown onion skins please? Do you actually use the brown outer skin that I usually throw away? Do you cook them?

#8 ^

Sun, Jun-15-03, 02:12

pink

Senior Member

Posts: 13,737

Plan: SF, grain free, vegan
Stats: 230/208.2/199 Female 5'2"

BF:More than enough
Progress: 70%

Location: Los Angeles

Hey, Beautiful...

Yes, the brown skins from the onion that we all dispose of...that's correct. The instructions are clear. You will be amazed with their look and at their creamy texture.

Love & Light,
Pink

#9 ^

Mon, Jun-16-03, 12:55

rickblvnv

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Location: Las Vegas, Nv

onion skins

women used to dye there stockings with onion skins pre WW-II
in the same manner ,,
rick

#10 ^

Mon, Jun-16-03, 15:18

pink

Senior Member

Posts: 13,737

Plan: SF, grain free, vegan
Stats: 230/208.2/199 Female 5'2"

BF:More than enough
Progress: 70%

Location: Los Angeles

Hey, Rick...

That is quite

amazing, I didn't know. I have dyed tablecloths and napkins and curtains with tea to age them, but not onion skins...I will have to give it a try. Thanks for some great info.

Love & Light,
Pink

#11 ^

Fri, Jul-11-03, 14:06

Pai

New Member

Posts: 1

Plan: Atkin's
Stats: 160/152/120
BF:
Progress:

I saw the posting on June 10 talking about peeling off the eggshell or not when soaking eggs in tea. In fact, you just crack all over the shell, but leave it on still when you soak the egg. You can soak them under room temperature for several hours. When you are ready to eat, peel off the shell, you will get a beautiful spider-web like pattern on the egg, very pretty. You can also add some salt in the tea to make eggs more flavorful. You can use black tea as well. (I grew up with eating tea eggs in case you were wondering, it's my favorate snack)

Enjoy your tea eggs

Pai