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!
Ingredients
6eggs
3 cupswater
6orange pekoe tea bags
1/2 cupsoy sauce
1 tablespoonmolasses
1/2 teaspoonminced garlic in oil
1/2 teaspoonsesame oil, optional
Preparation
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
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