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How's this recipe for tea eggs? I've been rocking hard boiled eggs as a snack for a minute, need to spice them up a bit(pun intended). Is there really a big difference between the light and dark soy sauces, also? I always just use Kikkoman's.
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Aug 22, 2018 15:01
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| # ¿ Apr 26, 2024 15:26 |
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Jhet posted:Should be fine. Dark soy is thicker and sweeter, but you can get away without it. Honestly, I just make eggs however I want them cooked, make the tea mixture and put them in a jar together and toss them in the fridge. I bet the higher effort version would taste even better. totalnewbie posted:Recommend going to the Chinese market for Chinese soy sauces. Taste different and the dark is what really gives it the nice color. Thanks for the advice! Any brand of Chinese soy sauce that y'all recommend, and possibly have a picture of because I can't read Chinese and usually just go by pictures or wing it? Haha.
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Aug 22, 2018 16:27
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Is Chinese cinnamon drastically different from cinnamon sticks I can buy at any grocery store? That was the one ingredient I couldn't snag from the tea eggs recipe.
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Aug 24, 2018 16:18
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Waci posted:If you're somewhere in the English-speaking world, odds are the cinnamon sticks you buy in a grocery store ARE Chinese cinnamon. Haha that's awesome, and I had no idea. Time to stink up my kitchen this Sunday. Thanks for the quick response!
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Aug 24, 2018 16:22
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Tea eggs are simmering right now  Forgot stick cinnamon so I just tossed in a pinch of ground, and I also forgot rice wine  Hopefully it still turns out good!EDIT: So I just tried one of the eggs and... I'm perplexed. It didn't really have the cool marbling effect that I saw in the pictures, and only very faintly tasted different from a regular hardboiled egg. The recipe I posted above doesn't specify where you're supposed to steep the eggs, I did it in the fridge but could that have affected the outcome? I steeped them for 12 hours pretty much on the dot, but I'm wondering if I possibly did too many eggs. I tried 12 eggs when the recipe only calls for 6-8, I guess I might've diluted the liquid too much? Johnny Truant fucked around with this message at 15:51 on Sep 4, 2018 |
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Sep 3, 2018 21:50
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| # ¿ Apr 26, 2024 15:26 |
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Taima posted:Kenji's pressure cooker pho ga is pretty good: Would the broth freeze well from this recipe? I just realized I have 90% of the ingredients for this! Also, does a star anise "pod" just mean the entire star anise, I'm assuming?
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Sep 11, 2018 15:31
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