It all started out innocently enough…
Yut: Too bad reheating them is a pain.
Me: Well we can eat ’em cold or just stick ’em in the mike!
Yut: I don’t think we can reheat eggs in the microwave.
Me: Really? Seems like it’d be ok to me.
Oops. I WUZ WRONG!!! So yeah, don’t try and reheat hard boiled eggs in the microwave. Although maybe it’s cos he didn’t peel the shells off the eggs before sticking them in. I don’t know, and I don’t think we’re gonna try it again!
But! When they’re not exploding, marbled tea eggs are delicious — they’re really good as a part of dinner (appetizer? side dish?) or snack — and easy peasy to make, which is a great combination! Maybe someone can make it and test my microwaving-is-ok-if-the-eggs-are-peeled theory, how about it? :)
Marbled Tea Eggs 茶葉蛋
Adapted from Chinese Home Cooking Made Easy by Shyh-Pwu Tien.
12 medium or large eggs
5 black tea bags or 3-5 tablespoons of black tea or oolong tea, or a mixture of both
5 star anise
1/3-1/2 cup soy sauce
1 teaspoon five spice powder (optional)
1 teaspoon salt (optional)
Actually to be perfectly honest, all the amounts are random, I increased everything the cookbook said, except the eggs and salt, ’cause I like flavors, but it worked out fine. It’s a very forgiving recipe.
1. Place eggs in a pot, cover with cold water, add a little salt (optional), bring to a boil over medium high heat, boil for maybe a minute, then turn off stove and let sit for 10-12 minutes or so. I like to use older eggs for this because it makes the eggs easier to peel when eating — so buy the carton of eggs about a week before you are going to make this.
2. Drain the hot water, rinse under cold water to cool. Gently tap or roll the eggs to make cracks, but leave the shell on.
3. Place the eggs in a crock pot, slow cooker, or regular pot on the stove (whatever you like), cover with water, then add in the tea, star anise, soy sauce, five spice power if you have some, and salt if you feel like it. Bring to a boil over medium high heat and then simmer for 30 minutes minimum. (I think longer is better, personally, like 3-5 hours wouldn’t be amiss.)
4. Take off the stove, serve hot or cold. Or maybe serve hot the first day, then cold thereafter so you don’t have microwave mishaps! We reheat on the stove now. :p
Actually, this reminds me: if you go to any 7-11 in Taiwan, they’ll have a rice cooker/steamer keeping tea eggs warm for sale. Delish!