If you like the idea of surprising your guests by serving slightly untraditional, yet beautiful, eggs for Easter this year, here’s a suggestion…
I wrote this one down about a year ago, before I even started the blog…
It was in a mail conversation with the always great Russ from The Domestic Man about his Huevos Haminados post (a really
weird unique way to make awesome eggs! If you don’t know about it already, I think your next stop on the interweb should be to check it out.)
Actually…that very conversation is what led to me starting this blog.
Now, since Easter is coming up, I thought it serves a better purpose posted here on the blog than hidden in my sent mails folder so…here we go!:
(Makes 4 eggs)
• 4 Eggs.
• 1 small Pu-Erh Tea cake, or other black tea with a lot of flavor (enough to brew a few strong cups).
• 4 tbsp Chinese Five Spice.
Place the eggs in a pot, cover with water and bring to a boil with the lid off.
As soon as it starts to boil, remove the pot from the heat and put the lid on.
Let stand like that for 10 minutes, then lift them out of the hot water using a spoon.
Place them under running cold water until you can hold them without burning your fingers.
(Note: this method gives you perfecly hard boiled eggs every time!)
Crack the shells all around with the back of a heavy spoon.
Put them back into the hot water in the pot, and add the tea and spices.
Let it simmer for about 1 1/2 – 2 hours.
When done, take them out of the brew and let them cool on a plate.
There you go…beautiful eggs with a discrete hint of tea and spices!
Note: I’m guessing that a little bit of coconut aminos or tamari added to the brew probably will intensify the coloring and add yet another layer of flavor…
Finally, I want to wish you all a great, great, Easter!
Take care and have a good one :)