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Wednesday, August 14, 2013

Marbled 5 Spice Tea Eggs

This article about E-g-g [EGG] was written by Lim Hong Meng and shared with readers of Home Cooking magazine dated back to 1999.  I have almost a complete series of these magazines since then until it cessation around 2004.  I have kept this collection with the aim to know more about food preparation, kitchen tips and restaurant outlets. However, the main purpose is to try some of the wonderful recipes shared in these magazines when I retire from work...hehehe!  it's a long wait.


I have summarised the article and just sharing some main points about this simple word 'EGG'.  It is probably the most loved food in the world.  Found in every kitchen of every cuisine and ranks one of the most nutritional food known to mankind.
The Healthy Egg
- rich in high quality proteins [9 essential amino acids];
- has significant number of vitamins [A,D,E and B12] and minerals[riboflavin, iron, zinc, folic acid and phosphorus].  These nutrients are important in promoting good vision, maintaining healthy skin, improving resistance to infection, building healthy red blood cells and maintaining the central nervous systems, etc.
- has a very small amount of fat that helps the body to absorb fat soluble vitamins [ADEK], makes hormones and bile acids.
Eggs are essential helpers in the preparation of food.  They are use to:
- thicken custards and sauces;
- leaven souffles and cakes;
- binds meat;
- stabilise emulsions such as mayonnaise.
Beyond the Dining Table [Uses of eggs]
- for hair and skin care [excellent toner for oily skin];
- eggshells can be used to clean the insides of glass bottles and jars, remove smell or odour from them;
- water from boiling of eggs can be used to water houseplants when cooled.  The minerals in the water is great growth booster for plants.
From a simple EGG, great dishes have been born irrespective of the cooking methods - boiled, steamed, deep fried, pan fried, stir fried or baked.
Anyway, this post is also about Tea Eggs, the recipe shared with this article which I prepared to share with LTU - Eggs theme.  This dish makes an excellent cold  or warm appetiser.
Ingredients
[recipe adapted from Home Cooking Magazine April 1999 with some modifications]
1 dozen eggs - cleaned
  • Place eggs in a saucepan.  Cover with cold water and add some salt.  Bring the water to boil slowly.  Stir the eggs with a pair of chopsticks in a circular motion continuously while the water comes to a boil [this is done so that the egg yolks with be in the centre of the egg white when cooked].
  • When the water boils [stop the stirring], reduce the heat and simmer for 15 minutes.  Drain and leave the eggs to cool.
  • Using the back of a spoon, crack eggs all over but do not remove the shells.
  • Place cracked eggs in a saucepan again.  Add in the tea leaves and all  the ingredients below.  Pour in enough water to cover the eggs.
  • Boil for 1 hour on medium low heat.  Drain and serve either warm or cold.
1 piece cinnamon stick
2 star anise
3 cloves
3 pieces dong quai [optional]
1 tsp 5 spice powder
1 tbsp salt
1 tbsp sugar
3 tbsp light soy sauce
2 tbsp dark soy sauce
a few slice ginger [optional]

I'm linking this post to 

I'm also sharing this post  with Cook Your Books #3 Event  hosted by Kitchen Flavours
  photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

20 comments:

Jasline @ Foodie Baker said...

I love marbled tea eggs but am always too lazy to make them haha! I didn't know stirring it constantly until the water boils will keep the yolk in the center. Now I learn something!

Kimmy said...

Hi Jasline, I learnt the trick from TV cook shows. It works.

Mich PieceofCake said...

Hi Kimmy, your eggs look delicious! And the dang gui makes it more flavourful.

ivy sew http://simplybeautifulhealthyliving.blogspot.com said...

Good article on eggs and yummy tea eggs :)

kitchen flavours said...

Hi Kimmy,
Yummy, I love the fragrant smell of the tea eggs! Have not made this in a while and I use the slow cooker to cook this.
Thanks for linking!

Phong Hong said...

Kimmy, I always love the smell of tea eggs whenever I pass by the Chinese medicine shop. It is so fragrant. I have eaten the eggs once when my uncle bought some. I really want to cook them myself!

Kimmy said...

Hi Mich, yes, the dang gui gives the herbal flavour and aroma.

Kimmy said...

Hi Ivy, eggs are not only egg-cellent but wonderful too.

Kimmy said...

Hi Joyce, was at the shopping mall and smelt the fragrant aroma of tea eggs boiling in a pot during the Raya holidays. This prompted me to get down to it right away. Sometimes ppl needs a little push, hehehe! Yes can do it in a slow cooker.

Kimmy said...

Hi Phong Hong, that was exactly what I experienced.

Vivian Pang said...

sounds easy to prepare. Thanks for the trick of getting yolks stay in center. Must be very flavourful with those herbal.

Zoe said...

Hi Kimmy,

Being a common ingredient for all cooking and baking, I think I have taken eggs pretty for granted. Seeing so many beautiful dishes and bakes created by eggs make me wonder if can I survive in this world being a vegan without cooking and eating eggs! :P

Love all your great tips on making your beautiful marbled tea eggs! Thumbs up, Kimmy!

Zoe

Kimmy said...

Hi Vivian, it is really easy and a good dish to prepare for busy times.

Kimmy said...

Hi Zoe, eggs are extra-ordinary. Some ppl says they can survive just on eggs. Some vegans do take eggs. But for now, my family is asking why so eggs are served so often these days, hehehe!

Baby Sumo said...

Hi Kimmy, I also like your tip about stirring the eggs until they boil to keep the yolks in the centre. Great tip, learnt something new today :)

Kimmy said...

Hi Baby Sumo, with the yolk in the centre, I think it looks nicer. Didn't get to take more photos of the halved eggs cos' most of them were eaten without my presence. Next time I'll update with more photos.

Nasifriet said...

Hi Kimmy, Thanks for sharing with us the treasure of Eggy goodness :-D . I love the marbled effect of the eggs and I'm sure your kitchen smelled wonderful with all the spices. I'm definitely bookmarking this recipe ;-)

Kimmy said...

Hi Nasifriet, yes the smell was wonderful and I had some family members wondering what is cooking in the kitchen. The thought it is Bak Kut Teh [herbal meat soup].

Victoria Bakes said...

thanks for the recipe and wonderful tips! i enjoyed this post a lot

Kimmy said...

Hi Victoria, you're welcome. Glad you like this post.

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