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TEA EGGS

Category:    Appetizers
Yield:8 servings
 
      1    Piece tangerine peel                     By 2 tablespoons)
           Water                               1    Whole star anise
      4    Eggs                                1 tb Salt
      3 tb Tea, preferably black (or         1/4 c  Soy sauce
           If using another tea, such          1    Stick cinnamon  *
           As jasmine or lychee,                    Plum sauce, for dipping
           Increase soy sauce quantity    
 
  *  or you may substitute 1/4 teaspoon ground cinnamon.
  
  In a bowl, soak the tangerine peel in water for 20 minutes. Meanwhile, in a
  pan place the eggs and cover them with cold water.  Bring to a boil and
  simmer for 15 minutes.  Turn off the heat and remove the eggs from the pan
  with a slotted spoon and cool them under running water.  Tap each egg all
  over with the back of a spoon to crack the shell thoroughly, but carefully
  keeping the shell on and intact. Bring the water in the pan back to a boil
  again, add the tea, star anise, salt, soy sauce, cinnamon, and soaked
  tangerine peel.  Stir, then add the cracked eggs to the pan. Simmer for an
  hour, turning the eggs often to ensure even coloring. Remove the pan from
  the heat and let stand for an hour.  Remove the eggs, cool them, and then
  remove the shells.  Serve the eggs cut into halves or quarters, with plum
  sauce.  Makes 6 to 8 appetizer servings. NOTE: These are best when made the
  day before.
  
  Recipe:  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981
 

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