Quick & Easy Chinese (7 page)
Read Quick & Easy Chinese Online
Authors: Nancie McDermott
Eggs mean breakfast in Western cuisines, but in Asia they mean hearty, pleasing fare at almost any meal. Rich and satisfying with their smooth texture and sweet hints of star anise and soy flavors, they shine as snacks, starters, or picnic fare, as well as a handsome component of any rice-centered meal. We love them with thick-sliced ripe tomatoes with fresh basil,
Bok Choy Stir-Fried with Garlic
(page 120), and
Cold Sesame Noodles
(page 31) for a tasty vegetarian supper.
8 eggs
4 cups water
2 teabags of any black tea, such as orange pekoe
1 tablespoon dark soy sauce or molasses, or 3 tablespoons soy sauce
1½ teaspoons salt
1 piece star anise, or 1 tablespoon five-spice powder (see page 14)
SERVES
4
NOTE
Tea eggs taste great and look wonderful to me, no matter how the tea and dark soy sauce infusion displays itself. Wherever the eggshell cracks completely, lots of color seeps in, and it’s likely that you’ll have some larger cracks in the process of rolling the eggs to make tiny cracks. Enjoy the surprise of peeling your tea eggs, and make them often so you develop your skills.
Place the eggs in a medium saucepan and add enough cold water to cover them. Bring to a gentle boil over medium heat and cook 5 minutes. Drain, rinse well with cold water, and let stand in cold water for 5 minutes.
Drain eggs well and set them out on a plate. Holding one egg in your hand, tap it gently but firmly with the back of a spoon to create tiny cracks all over its shell. Turn it in your hand as you work. You can also place it on the countertop and roll it gently to crack the shell. Repeat with remaining eggs, and then set them aside while you prepare their tea infusion.
Bring the 4 cups water to a rolling boil over high heat in the same saucepan. Add the teabags, dark soy sauce, salt, and star anise, and stir well. When the tea infusion comes to a rolling boil, reduce the heat to medium and use a large spoon to carefully lower the cracked eggs into the pot. Add water if needed so that the infusion covers the eggs completely. Adjust the heat to maintain a gentle but lively simmer, visible on the surface, and let the eggs cook for 30 minutes.
Remove from the heat and let stand for 1 hour. (You could also refrigerate overnight for deeper color and flavor.) Remove from the broth and carefully peel each egg to remove the cracked shell. Serve whole or halved and placed cut side down, warm or at room temperature.
MEATBALL SOUP WITH SPINACH