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 

Little Thumbs Up August Theme - Eggs organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Baby Sumo of Eat Your Heart Out

I'm also sharing this post  with Cook Your Books #3 Event  hosted by Kitchen Flavours