I have a question about the recipe "Street-Style Chinese Tea Eggs" from Two Red Bowls. At what point can you let the eggs sit in the broth overnight?
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3/4 cup soy sauce
2 star anise
2 tablespoons black tea (or 2 tea bags)
1 cinnamon stick
1 teaspoon sugar
1 tablespoon Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)
Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water. Using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact. To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight. The longer you steep, the more flavorful and deeply marbled the tea eggs will be. In the photos above, I steeped for 5 hours. Mom likes to steep overnight."
I typically steep mine until cool and keep them in the liquid in the fridge until they are gone...which is usually a few days.
Hi Sarah! Sorry I wasn't clear! I steep them overnight after I'm all done with the instructions in the recipe -- so I simmer them for 2-3 hours as per the last step, then put them away in the fridge overnight at that point. But as some have noted above, you can cook for less time if you like -- if you're going to wait to eat them the next day, but you like eggs that are a bit less cooked, then you could just simmer for 40 minutes and steep overnight at that point instead. It's up to you. I experimented with cooking times a lot when I made these, it's hard to go wrong!
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