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    You are at:Home»Dairy-Free Recipes»Breakfast»Tea Eggs

    Tea Eggs

    0
    By Alisa Fleming on February 13, 2008 Breakfast
    Tea Eggs
     
    Print
    Cook time
    1 hour
    Total time
    1 hour
     
    By Kristen Nweeia, Fit Fare and Tea Tour NY ~ On a recent trip to South Africa I picked up a copy of the February issue of Fair Lady, a South African Women’s magazine. My favorite feature of the magazine was a regular column by food editor Nikki Wener. Entitled Kitchen Secrets, the column focuses on a different South African home kitchen each month to tell the story of a family’s prized recipes.

    The February 2008 issue featured the story of a Taiwanese family living in South Africa and the ways they work to keep their heritage alive. Together they practice the Tawainese tea ceremony and cook up delicious accompanying fare. Within this article I found a very fun recipe for Tea Eggs. These Tea Eggs are delicious and unique. Best yet, they take little effort to make.

    While the recipe below is for a dozen eggs, I split the ingredients by about half to make just six. I’ve supplied approximate American conversions in parentheses for the metric quantities the recipe calls for.
    Author: Kristen Nweeia
    Serves: A dozen eggs
    Ingredients
    • 12 Eggs
    • 2 Liters Water (approx. 8 cups)
    • 10 Chinese Oolong Tea Leaves
    • 3 Star Anise
    • 35ml Soy Sauce (2 tablespoons & 1 teaspoon) (use wheat-free tamari for gluten-free)
    • 10gram Salt (approx 2 teaspoons)
    Instructions
    1. Mix all the ingredients together and bring to a boil for 15 minutes. Next use a teaspoon to crack the eggs, leaving the shell in place.
    2. Place eggs back to simmer for another 45 minutes. The flavor enters the eggs through the cracks. Serve hot or cold.
    3.2.2704
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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