posted by admin on Jun 28
I had many years of work experience working for my parents when I left home for college. As an older kid in the family, I waited on tables and served tea and coffee to customers. Working in a restaurant, I noticed many customers automatically add salt and pepper to food without sampling. Sometimes I see customers add salt and pepper to their tea and drink it like soup. Now I think it’s a great idea to cook with tea.
Here is an old Chinese recipe you can make with tea. It is a delicious appetizer that is easy to make. Cook 6 eggs in water. After the water boiled, reduce heat and simmer eggs for 10 minutes. In a empty pot, use 4 servings of black tea, 3 cups of hot water. Prepare your tea as usual and discard the tea leaves. Add 2 tablespoons of soy sauce to the tea, maybe some salt and pepper if you’d like. After the eggs are cooked and cool enough to handle, roll it on the counter to crack the egg shell. Do not peel the egg shells. Continue to simmer the eggs in hot water for 10 minutes. Let the eggs cool off and refrigerated for 8 hours or overnight. Eggs can now be serve, hot or cold.
You can use a Deviled Egg recipe with the egg yolks or try this recipe using crab meat. It is another variation to adding flavors to egg yolk. Cut eggs in halves and remove the egg yolks. In an empty bowl, add the egg yolks, 6 ounces of crab meat and 6 tablespoons of mayonnaise. Add some diced pickled ginger, ½ teaspoon of rice wine vinegar, and salt and pepper to flavor it. Top each egg halves with a teaspoon of this crab meat mixer. Garnish with chives, parsley or cilantro.
This might be a good addition to the coloring of eggs for Easter. As a matter of fact, my daughter, Felicia, came up with the idea and we used the technique to color Easter eggs. Using this idea, we made many marbleized eggs during Easter Holiday.
Darjeeling Black tea and Earl Grey de la Crème are now available from our website at www.morninggloryteahouse.com.
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