Crackled, crazed shells of marbled tea eggs.Sadly, much prettier than the eggs themselves.
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- Lucy
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12 comments:
I KNOW isn't it so disappointing? The ones I've made have been upsettingly unmarbled and murky brown.
kathryn
Not to mention the chopping board...
So you totally understand my disappointment Kathryn. They taste good, very good. But like yours, are a nice shade of glossy brown. All over.
Ah, yes, that chopping board's become quite a good prop, Shula.
Oh, the most fragile spider's web of stained glass! What are the chances of purchasing a print for my kitchen? In a kaleidescope of rave photos, this may well be my favorite to date...
So, so lovely. They'd make an incredible painting.
Gorgeous photo -- I love the way the dark cracks in the eggs are echoed in the scarred cutting board. You have a very good eye.
Purtiness, my friend.
Those are just beautiful! Nice photo, Lucy :)
lovely photo - I like how the cracks in the eggs mirror the cracks on the chopping board! What are brown tea eggs?
Susan, I think the chances are actually pretty good - printed on some nice, thick watercolour paper. Will experiment and get back to you. Thanks, love. I liked it too.
Now, Amanda, that's a very good idea...
Thanks Laurie. That board is an old one, a prop bought a looong time ago. It has aged very nicely.
Ta, Christina. Very much.
Hi Maryann, and thank you!
Hi Johanna, well, it's a Chinese recipe whereby you simmer boiled eggs (whose shells you very, very gently crack with a spoon) for a few hours in a dark mixture of soy sauce, star anise and black tea. They are incredibly fudgy and the yolks are something very, very special, but they are supposed to be pretty all over. Mine, ahem, weren't. And I've tried the recipe a few times now...
You must simmer the eggs in water first, until hard boiled. This will allow you to get the contrast between egg white and cracks. Refresh hot boiled eggs in cold water. Drain, tap shells lightly to crack.
Then, in a claypot place light soy sauce, Shoaxing wine, sugar, a piece of star anise, a piece of cassia bark, grated ginger, a couple of tablespoons of Chinese Yunnan black tea leaves and some water.
Bring to the boil, then add eggs. Reduce heat and simmer for up to an hour. Remove pot from heat and allow eggs to rest in the cooking solution until cool enough to peel.
Serve warm or cold, drizzled with a little of the strained cooking solution, which can be thickened a little with corn flour if you prefer.
WOW Stickyfingers. Thank you.
Will report back on the next attempt. Such gorgeous little morsels.
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