I used this http://steamykitchen.com/2147-chinese-tea-eggs-recipe.html as a starting point.
I used less soy sauce, not sure how much less. I used orange pekoe tea because I didn't have just plain black tea, and English Breakfast didn't seem right. :) I didn't have any sichuan peppercorns -- gotta find those before I next make this recipe. I used a few slivers of fresh lemon peel instead of the dried orange peel. I added a few whole cloves. And I steeped it overnight.
Orange Pekoe is about the definition of 'plain black tea'... See http://en.wikipedia.org/wiki/Orange_pekoe for a discussion that matches my understanding... though I hadn't consciously realized that it wasn't actually much used for Chinese teas.
Oh, okay. I assumed because it had "orange" in the name that something orange-related must be added to plain black tea. So I'll get more of the same for my next batch.
I wonder if I can approximate the recipe with some tea that contains no caffeine at all... but Kyle thought it smelled awful, so maybe he wouldn't appreciate that.
no subject
Date: 2010-10-17 01:42 pm (UTC)no subject
Date: 2010-10-17 02:50 pm (UTC)http://steamykitchen.com/2147-chinese-tea-eggs-recipe.html
as a starting point.
I used less soy sauce, not sure how much less. I used orange pekoe tea because I didn't have just plain black tea, and English Breakfast didn't seem right. :) I didn't have any sichuan peppercorns -- gotta find those before I next make this recipe. I used a few slivers of fresh lemon peel instead of the dried orange peel. I added a few whole cloves. And I steeped it overnight.
no subject
Date: 2010-10-17 03:13 pm (UTC)no subject
Date: 2010-10-17 03:19 pm (UTC)no subject
Date: 2010-10-17 11:42 pm (UTC)I wonder if I can approximate the recipe with some tea that contains no caffeine at all... but Kyle thought it smelled awful, so maybe he wouldn't appreciate that.
no subject
Date: 2010-10-17 02:03 pm (UTC)no subject
Date: 2010-10-17 02:47 pm (UTC)no subject
Date: 2010-10-17 02:52 pm (UTC)