China (Hong Kong) – Tea Egg

by Shehroz Gill

Tea Egg is also called MARBLE EGG. This is a very unique savory dish of China and serves at different times of the day. Eggs are boiled in TEA, first, you have to boil the eggs half and then boil them in TEA. This really gives a very unique texture and color to eggs.

The good aroma and delicious tea egg is traditional Chinese dish. The original recipe uses different flavors, yogurt, and black tea leaves. Fragrant powders commonly used to flavor egg tea are ground cinnamon, starfish, beer seeds, quinces, and sesame seeds for a good and refreshing aroma. Some recipes do not use tea leaves and call them tea eggs. Eggs are usually boiled until they are strong and the oil starts to boil.

Eggs are taken out of the water and the shells of each egg are gradually broken. The official feature of this traditional version of the egg is the method of harvesting. Smaller crabs produce more marble, which resides in the feed shell. Too much boiling water is allowed for fertilized eggs. After about ten minutes, the boiled egg is put in the prepared tea and brought to a boil.

This fermentation breaks down the fragrant liquid and the eggs go inside the shell. The eggs and liquid are transferred to a glass or porcelain container and refrigerated for a longer period of time. For best results, the eggs are left to sit for at least a few hours. The dark color of bitter tea has a marble effect on the eggshell.

STREET VENDORS

In the 1980s, Chinese street vendors were seen as a symbol of the country’s economic growth and they repeatedly declared their opposition to unemployment, In the 1990s in general. But in the process, government institutions were privatized. Experts say they play a key role in cities where they provide jobs for the educated as well as cheap food for the poor, most of whom are migrant workers.

NIGHT MARKETS

Nigth markets are also called STREET FOOD. The top street foods of China are

• Wangfujing Food Market
• Qianmen Food Street
• Shichahai Food Street (Houhai Food Street)
• Guijie Night Market
• Niujie Muslim Food Market
• Longfusi Food Street

CHINESE COMMUNITIES

Chinese immigrants began to form independent communities, which were named Chinese cities for the Chinese and Chinese. With the completion of the railway line and the completion of the Golden Wave, the number of Chinese immigrants in the cities has increased. There, they began to gather only in Chinese communities, which were separate, semi-independent cities on the outskirts of the city.

ASIAN RESTAURANTS

• Asia Town
• Ambassador Restaurant and Lounge, Portland, Oregon, U.S.
• Bianyifang
• Café de Coral
• Celeste Imperio
• China Coast
• CNHLS
• Chinese Gourmet Express
• The Chinese Restaurant
• Crystal Jade Culinary Concept Holdings

CHINESE CUISINE

Chinese food is one of the oldest and most diverse products in the world. Two thousand years before our time, the people there used to eat. Each province now has a total of 23 ingredients and its own food based on regional needs. These range from wild mountain vegetables to northeast beaches to fresh salty seafood and soft, sweet canton flavors. In Central China, where Chile is very popular, people prefer fragrant food, and lamb is a favorite in Beijing.

SAVORY DISHES OF CHINA

• Crispy Sweet Potato Wedges with Avocado Aioli
• Beef and Mushroom Stroganoff
• Sweet Potato and Kale Cannelloni
• Chicken, Green Bean and Butternut Squash Curry
• Pumpkin and Bacon Stuffed Portobellos with Browned Butter Sage

ZHEJIANG

Zhejiang, Roman coding Wei-Jilis Q Qian, Sheng Southeast China is a traditional Zhejiang. It is one of the smallest political institutions in the province of China, but the richest. Borders in the coastal province, the East China Sea in the east, Fujian Province in the south, Angels in the southwest, Anhuis in the west, and Angiansu in the north and northeast. The Shanghai Municipal Government is the capital of the region, Hangzhou.

APPEARANCE AND FLAVOR

The egg yolk is always yellow in color but the outer layer is changed. The outer layer is light and dark brown when the shell is off. The outer layer of the yolk is light grey. The flavor of the egg depends upon the tea’s flavor.

REGIONAL

CHINA

Tea eggs are very famous in CHINA and are almost served in every house of CHINA. This is not only made in homes but also sold at different stores and especially in restaurants of China to serve this with tea in hi-tea. This is one of the most sold savory food in China.

TAIWAN

In TAIWAN, tea eggs are also famous in different flavors. They include fruit flavors of eggs like raspberry, blueberry, etc. Tea eggs are the start of flavored eggs and then they spread with different varieties of flavors. Almost 40 million tea eggs are sold per year in Taiwan.

INDONESIA

Tea eggs are also related to the INDONESIAN CUISINE. Telur pindang is also a kind of tea eggs that is famous in INDONESIA CUISINE. Pindang seeds are more common in Indonesia, but more common in Java and South Sumatra. Landscaping is often presented as part of a blanket, nasal camphor, or nasal camphor. Cooked eggs are often cooked with gourd rice or boiled rice.

MALAYSIA

Tabak Pandang originated in Johar, where the taste is very common, but it is also found elsewhere in the Malay Peninsula. In many other southern regions, there is a slight difference in the taste of the common atomic mixture. Talwar Pandang is a common food that requires time and money and is only offered on special occasions like weddings. There are many commercial manufacturers in the world today.

RECIPE

INGREDIENTS

• Eggs
• salt
• soy sauce
• black tea leaves
• water
• star anise
• cinnamon

METHOD

• Boiled eggs in the water.
• when it is half boiled then remove it from the water.
• in the other saucepan, add all the spices and water in it.
• add the half boiled eggs in it and leave it for 3 hours.
• now cooled it abut 8 hours