Sunday, 24 June 2012

Herbal Tea Eggs

I guess many of you have seen this herbal egg at local chinese drug shop...especialy they normally cook it in slow cooker, the longer it brew in the tea and herbal the more tastier!! if in Johor normally our malay traditions will do using all the young fresh herbal leaves from cloves, and so on...

preparation  time :15 minute  Cooking time : 3-3hrs 30 minute  Makes 12
Eggs                                                 12, at room temperature
Chinese tea leaves                           4 tbsp
Dark Soy Sauce                               3 tbsp
Salt                                                  1 tbsp
Sugar                                               1/2 tsp
Chinese angelica root (tong kwai)  15 g
Codonopsis pilosula (dong sum)     10 g
Astragalus (pak kei)                        10g
Polyconattum ( yok chok)               10g
Medlar seed/wolfberries (kei chi)      5g

1) Put eggs in a large pot and add water to cover. Bring to the boil then reduce heat and simmer for    15 minutes.
2)Drain egg and allow to cool. gently tap eggs with the back of a spoon to crack shells, but do not remove shells.
3) Return eggs to pot and add water to cover egg completely.
4) Stir in remaining ingredients and bring to the boil. Either reduce heat to very low and simmer for 3 hours or place in a crock pot for 31/2 hours.
5) Drain and leave to cool. Shell eggs and serve whole or cut in wedges.

After 2nd attempt of making this herbal egg...I was fully amazed on how it look and the taste not quite I assumed it should be...but anyway my husband is the one who can judge wheather or not I 'PASS' my  herbal tea this time...but as he said, the best result is I keep further up to 5 hrs slow cook...well there you go...

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