Eggs have always been my go to source for a quick and inexpensive protein. They’re versatile and easy to cook. My go to breakfast is usually a fried or hard boiled egg. I do get bored eating the same thing everyday though. So, in preparation for a busy week at work, The Hubby and I made a batch of Chinese Tea Leaf Eggs for a change to my instant breakfasts. This recipe adds a new level to the plain hard boiled egg.

Tea Leaf Eggs

2015-08-02 03:38:12

Leveling up hard boiled eggs

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Prep Time

5 min

Cook Time

2 hr

Total Time

2 hr 5 min

Prep Time

5 min

Cook Time

2 hr

Total Time

2 hr 5 min

Ingredients

1. 6-8 large eggs
2. 1 1/2 tbsp of black Pu'erh tea or 2 black tea bags
3. 2 whole star anise
4. 1 tbsp of rock sugar
5. 1 tbsp of light soy sauce
6. 1 tbsp of dark sauce

Instructions

1. Rinse the eggs and place in a small pot, cover with water and bring to a boil, remove the pot from heat and let sit for 10 minutes
2. Drain the hot water and rinse. Using the back of a spoon, lightly tap on the boiled eggs to crack the shell, this creates the marbling effect, place eggs back in pot
3. Cover the eggs with water and add in the tea, star anise, soy sauce and rock sugar
4. Bring to a boil and then turn heat to low, simmer for 2-3 hours

Notes

1. Pu'erh tea can be found for low price at Chinese grocery stores
2. Eggs can be eaten right away or left to marinate in the sauce, the flavour will get stronger over time
3. Like all hard boiled eggs, Tea Leaf Eggs do need to be refrigerated

xiaoEats | Toronto Food Blog http://xiaoeats.com/

Step by Step Photos

Assemble Ingredients

Boil Eggs

Gently crack shell

Put eggs back in pot, cover with water and add in remaining ingredients

Bring to a boil and let simmer for 2-3 hours

Yorkshire Pudding is incredibly easy to make and an excellent vessel for gravy. The fiance and I made a batch to eat with our Prime Rib Roast dinner. The Yorkies from this recipe puff up like balloons and deflate to create a perfect well. I’ve also been eating the extras for breakfast this week and the egg flavour and fluffy texture is perfect. 

Yorkshire Pudding

2014-12-18 00:09:17

Yields 12

A perfect side for roast beef dinner, well for gravy

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Prep Time

5 min

Cook Time

30 min

Total Time

35 min

Prep Time

5 min

Cook Time

30 min

Total Time

35 min

Ingredients

1. 4 eggs
2. 2 cups all purpose flour
3. 2 cups milk
4. 6 tsp roast drippings

Instructions

1. Preheat the oven to 425 degrees
2. In a large mixing bowl, whisk together the flour, eggs and milk until smooth
3. In a muffin tray, spoon 1/2 tsp of roast drippings into each tin
4. Place the muffin tray into the oven until the oil begins to smoke, ~3-4 minutes
5. Carefully take out the tray and ladle the batter into each tin, filling up to 3/4
6. Bake for 30 minutes

Notes

1. The puddings will collapse once out of the oven, they are best served hot

xiaoEats | Toronto Food Blog http://xiaoeats.com/

Step by Step Photos

Assemble Ingredients

In a large mixing bow combine eggs, flour and milk

Whisk until smooth

Spoon 1/2 tsp roast drippings into each muffin tin, put tray in over until the drippings just begin to smoke

Ladle the batter into each tin and bake for 30 minutes at 425 degrees