Marble Tea Eggs

[not2late]

I borrowed Martin Yan's newest cookbook from the library over the weekend and I tried out 2 recipes, fried shallots and marble tea eggs.

Martin Yan's Marble Tea Eggs

8 eggs
1/4 cup dark soy sauce
1/4 cup soy sauce
2 spring onions, sliced
1 tablespoon minced ginger root
1/2 teaspoon Chinese five spice powder
3 star anise
4 bags black tea

Simmer eggs in water for 10 minutes. Remove and cool. Then tap gently all over to crack the shells. Return to pot and add the remaining ingredients. Add enough water to cover the eggs and simmer for 30 minutes or longer. Cool in the liquid, then refrigerate overnight in the liquid. Peel and eat.

If you don't have dark soy sauce, you can use regular soy sauce without any problem.

I used a dozen eggs instead of 8 (if I was going to the trouble of making these....) They turned out very well! I made a couple into devilled eggs, adding a touch of dark sesame oil and sambal to the mayonnaise---delicious.

Now, here is my question....What will happen if I substitute the Chinese Five Spice, star anise and ginger for curry powder or garam masala?

[not2late]

Re: Marble Tea Eggs

Oh yeah, the fried shallots were terrific (and too easy).

Martin Yan's Fried Shallots
1 cup peanut oil
8 shallots

Peel and thinly slice the shallots (as thin as you can get them). Separate them into rings.

Heat the oil in a small saucepan to about 375 degrees F. Add the shallots in batches, fry until golden brown. Remove from the oil, drain and immediately place on paper toweling. Salt them if you like. May be stored in an air tight container.

Yan says that garlic can be fried in a similar way. I tried it. They do get crispy, but be sure to remove them when they are just golden. The ones I cooked alittle longer were a bitter.

These fried shallots beat those fried onions in a can any day! I used them as a topping for my chicken salad. The frying oil was well seasoned with the shallots, so I used a tablespoon of that for my salad dressing--very nice!

Also, I think the next time I'll try frying the garlic chips, I'll use elephant garlic.

[Heidi3]

Re: Marble Tea Eggs

I have made these as well Megs and loved them ...I imagine if you added the other spices it would be wonderful as well I add soy sauce so some of my curries so I think you could just come up with a wonderful new way of doing it!!! ...

I found a trick with shallots and onions and I pretty much boil them in oil until all the water is evaporated it is differant than deep frying much less oil...it is kind of a Malay style of doing them put an inch of neutral oil in a sauce pan then jsut add your diced onions or shallots..pinch of salt to release the moisture in them ....cook them off stirring frequently until all the water is out they are caramel and crispy ...it is a LONG process but if you do not mind it it is worth the time it takes!!!! I usually put a good CD on and just have at it...now getting the smell out of my hair after is another story!!!

[not2late]

Re: Marble Tea Eggs

Hmmm....looks like I'll do some experimenting with curry or garam masala.

(Off to read more recipes in the book)

[Heidi3]

Re: Marble Tea Eggs

can you save me a taste please or maybe I have to just make some more myself huh?.....