Tea Brown Egg
Tea Brown Egg
By Jim Bailey |
March 29, 2018 8:00 am
Not only are these eggs great for your Easter get together, but equally enjoyed during the summer, whenever cookouts are on your menu. Use this umami-style egg recipe in lieu of regular hard boiled eggs for a multitude of stuffed egg recipes on Easter!
For more New England-style recipes from The Yankee Chef, click here!
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6
eggs
3 cups
water
6
orange pekoe tea bags
1/2 cup
soy sauce
1 tablespoon
molasses
1/2 teaspoon
minced garlic in oil
1/2 teaspoon
sesame oil, optional
1
Boil eggs until hard boiled. Immediately submerse in cold water until completely cooled.
2
Meanwhile, bring to boiling, over high heat, water, tea bags, soy sauce, molasses, garlic and sesame oil. Whisk well; set aside.
3
Peel eggs. Place eggs and tea mixture in a large bowl with a lid,or simply cover with film wrap. Refrigerate 24 hours, dunking eggs a couple times to marinate evenly.
4
Drain, discarding marinade and tea bags and enjoy
Jim Bailey
The Yankee chef, Jim Bailey, is a third generation chef, food columnist, cookbook author, food judge and New England’s foremost food historian. His motto, It's Just That Simple!™ expounds on the concept that anyone can create and prepare recipes made by celebrity chefs on television, but without all the expense, expertise and special equipment. Chef Jim also dons his signature pink chefs coat as a tribute to all breast cancer sufferers, both in the past and present.
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