2 Tasty Spicy Egg Recipes – Loose Leaf Tea Market

2 Tasty Spicy Egg Recipes

Kita Centella

 

Although I haven’t eaten red meat or poultry since 1986, I do eat eggs, as long as they are organic and come from ethically raised chickens. These two recipes will give you new ways to enjoy the traditional Easter favorite.

The first recipe, Chinese tea eggs, is popular in China, and served by street vendors as a savory snack. Boiled eggs are simmered in a blend of tea and spices for a unique and savory treat. The eggshells are cracked before simmering in the sauce, giving the eggs a marbled look.

The second recipe, curried deviled eggs, is my own invention, and is one of our long-standing family favorites.

 

Chinese Tea Eggs

Makes 6 eggs

You will need:

6 eggs, boiled for 7 minutes, then cooled, shells intact

1 tablespoon organic black tea (bold Assam, earthy China Black, or, my favorite, smoky Russian Caravan)

3 cinnamon sticks

3 whole star anise pods

4 – 6 whole cloves

3 slices of fresh ginger

1 teaspoon Sichuan pepper (or regular peppercorns)

2 bay leaves

2 tablespoons dark soy sauce

1 tablespoon light soy sauce

1 teaspoon sugar

2 teaspoons salt

4 to 6 cups water

Your first step is to crack the shells of the the boiled, cooled eggs. You can do this by tapping the shells with the back of a spoon. The tea and spice sauce seeps into the egg through the cracks, creating an interesting marbled look, and infusing the eggs with flavor.

After the eggshells are cracked, place all of the ingredients, including the cracked eggs, in a large pot, and simmer, covered, for an hour. Remove from heat, and let the eggs soak in the tea and spice mixture for at least an hour, or overnight. Before serving, peel off the shells, to enjoy the marbled appearance (and, of course, to post on Instagram.)

 

 

Curried Deviled Eggs

Makes 1 dozen eggs

You will need:

12 eggs

1/4 teaspoon salt (or more, to taste)

1/8 teaspoon pepper

1 1/2 teaspoons (or more, to taste) curry powder

2 teaspoons balsamic vinegar

10 tablespoons mayonnaise

Dark sweet chili powder, or chipotle powder

Boil the eggs. Cool, and peel them, then cut in half lengthwise. Remove the yolks, and put them in a mixing bowl.

Mash up the yolks as good as you can with a potato masher. Add the salt, pepper, and curry powder. Mix well.

Next, add the balsamic vinegar, and mayonnaise, and mix well.

Taste to correct the seasonings.

Pipe the yolk mixture into the egg halves.

Sprinkle with dark sweet chili powder or chipotle.

 

Enjoy!

~Kita

 

 


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  • Gail on

    I just made some yesterday. Golden mustard and mayo sprinkled with paprika ♥️


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