Sqwertz > wrote:

>On Sat, 08 Jan 2011 17:17:40 -0500, Jim Elbrecht wrote:
>
>> On Sat, 8 Jan 2011 14:14:31 -0600, Sqwertz >
>> wrote:
>>
>>>Baked, seasoned wedge fries, a can of beet juice, and a marbled tea
>>>egg.
>>>
>>>Marbled Tea Eggs: (I still need to get them darker)
>>>http://img402.imageshack.us/i/marbledteaeggs.jpg/
>>
>> Beautiful. Never heard of them before. They are the first order
>> of business tomorrow.
>
>Thank you. I left these sit in the "marinade" for 5 days and will let
>the rest go another 5 days to see if they darken up a bit. The only
>authentic one I had was much browner and has darker lines in it. It
>was much more striking than what I turned out. But I didn't use any
>black tea - just soy sauce and a pouch/tea-bag of "imperial spice"
>(similar to 5-spice or pho seasoning).
>

I was wondering how many variations I might run across. The first
version I found had black tea, soy sauce, star anise, Sichuan [I would
have spelled that Szechuan] peppercorn and some dried orange peel. My
mouth is watering just thinking about them.

It is the perfect recipe. I've been looking for an excuse to boil
some eggs; have some black tea that I'm not real fond of on its own;
have been wanting to try star anise; have a couple tangerines that are
drying out; and am about to buy some peppercorns-- might as well be
Sichuan.<g>

Anyone comment on how traditional this recipe looks-
http://steamykitchen.com/2147-chines...gs-recipe.html
[just wondering for historical purposes-- I'm making it anyway.]

Jim