Monday, March 29, 2010
Easter Tea Eggs
Marbled Easter Eggs are beautiful and easy to make. After they are finished you can cut them in 1/2, take out the yoke, and use them as little cups for chicken, seafood or tuna salad. Wonderful for Easter!
1 dozen extra large eggs
3 tablespoons of Assam tea leaves
8 cups of water
2 teaspoons of salt
1. Put the eggs in a large soup pot and cover them with cold water.
2. Bring water to a gentle boil and cook for 15 minutes.
3. After the eggs are cooked lift the eggs out of the pot and place them under cold running water for approximately 3-4 minutes or until they are no longer too hot to hold.
4. Place the cooked eggs on the counter on a paper towel to cool.
5. After eggs are cold, gently crack the eggshells all over by rolling them on a paper towel or using the back of a spoon the tap the shells of each egg. Be careful and don't let the eggshell detach from the egg.
5. In a large saucepan add the Assam leaves, water, and salt.
6. Gently place the cooked eggs into the pan. Make sure the water covers the eggs,add extra water if you need.
7. Bring the water slowly to to a boil and as soon as the water boils turn the heat to medium-low and cover the pan.
8. The eggs must simmer in the liquid for 1-hour.
9. Remove the saucepan from the heat and let the eggs cool while sitting in the liquid.
10. After the eggs are cool, drain and place the eggs in a sealed plastic bag.
11. Store in the eggs in the refrigerator for up to 4 days.
12. Remove the shells right before serving.
PS- Add a drop of food color to step #5 if you want colored eggs.