Tea Smoked Eggs W/ Sesame Salt

Total Time
11hrs 5mins
Prep 5 mins
Cook 11 hrs

Smokey and flavorful, these are centuries old in Asian culinary tradition. Makes a very pretty presentation, I wish I could show you how beautiful they are, almost a batik look to them. But it's the taste that'll knock your socks off!! I found this recipe a few years ago in an old (1984) Martha cookbook, and have made them many times.

Ingredients Nutrition

Directions

  1. Boil eggs 20 minutes over low flame.
  2. Cool in cooking water.
  3. Drain the eggs, and tap the shells gently all over with the back of a spoon until each shell is completely cracked.
  4. Return the eggs to the pan, cover with cold water and add salt, soy sauce, star anise and tea.
  5. Bring to a boil,reduce heat and simmer very slowly for 2 to 3 hours.
  6. Turn off flame and leave eggs in the liquid for 8 hours.
  7. (Chill after they are cooled).
  8. Drain the eggs but leave in shells until they are ready to use.
  9. They will keep well wrapped in the refrigerator for up to a week.
  10. To make sesame salt, lightly toast sesame seeds in a hot frying pan, tossing gently over high heat.
  11. Combine toasted seeds, salt and pepper in a small mixing bowl.
  12. Set aside.
  13. To serve, carefully peel the eggs.
  14. The whites will be marbled with dark lines.
  15. Cut the eggs into halves or quarters, and serve with sesame salt.

Reviews

(1)
Most Helpful

We really liked these a lot! They are really neat-looking (they have a tan, marbled design on the egg white), and the flavor is really nice, too. We used Earl Gray tea, and used 5 spice powder instead of star anise (I realized at the last minute that we were out of star anise pods, and 5 spice powder has a lot of ground star anise in it). I could taste the anise a lot more strongly than the tea. Also, the sesame salt was a really good addition. Next time I would probably switch the amounts of salt and sesame, though, because the eggs already taste salty. Thanks for sharing this unusual recipe...I'm sure we'll make it again.

Aunt Cookie March 24, 2009

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