Lapsang souchong tea eggs

Happy Wednesday!

Yesterday I was drinking a cup of lapsang souchong tea, and I remember that I saw a recipe where I could use it to marinate eggs.

Last month I tried these eggs in Hong Kong and I loved them!

This is one of the most famous Chinese black teas. Large souchong leaves undergo a complex process of double smoking, where the leaves are first withered over a pine or cypress wood fire, fried, rolled and resmoked. The result is a unique aroma filled with woody pine smoke and tobacco notes.

The simmering, staining and careful cracking process creates a beautiful marble-like effect on the hard-boiled surface. In this recipe I loved the strong smokey flavour from the lapsang souchong tea with the spicy flavours of star anise and cinnamon. This combination of flavours infuses into the plain boiled eggs to make them very unique and special.

Lapsang souchong tea eggs 4

Lapsang souchong tea eggs

Now I want to introduce you this beautiful tea, lapsang souchong tea, and why you should drink it or eat it (like in this case).

It helps strengthen your immunity, reduce the risk of developing cardiovascular diseases and it lowers the cholesterol in your blood. It also helps you fight against various types of inflammations and it can reduce your chances of getting cancer. All good stuff right? So let’s start to introduce it in our daily life!

Lapsang souchong tea eggs 3

These eggs have a surprisingly light body, an initial spicy kick from the cinnamon and star anise that will develop into a savoury end from the tea. Long, lingering smokiness defines this memorable recipe. Yum!

Enjoy it

Dan 🙂

Lapsang souchong tea eggs 2

 

INGREDIENTS:

  • 8 eggs
  • 3 cups water
  • ½ cup soy sauce
  • ½ cup brown sugar
  • 5 star anise
  • 5 cloves
  • 2 tsp cinnamon powder
  • 4 long strips mandarin peel
  • 1 ½ tbsp lapsang souchong tea

 

INSTRUCTIONS:

  1. Place water, soy, brown sugar, star anise, cloves, cinnamon and mandarin peel in a large saucepan and bring it to the boil. Remove pan from heat, stir in tea leaves and stand for 15-20 minutes to sit.
  2. Boil the eggs for 4 minutes. Drain eggs and place in icy water until cool enough to handle.
  3. Using the back of a spoon, crack egg shells; the deeper the cracks, the darker the marbling effect. Place the cracked eggs in tea mixture, then return pan to heat and bring to the boil. Cook slowly, stirring occasionally, for 10-15 minutes. Remove from heat, cover, and cool in marinade for minimum 5 hours or overnight. (I prefer overnight)
  4. Peal the eggs and add them to your noodles or savoury breakfast.

Yummy!

 

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