Homeshuling

Homeshuling


Tea-soaked eggs for Passover

posted by Homeshuling

I spent a sleepless night surfing the internet for creative and beautiful ways to prepare eggs. While nothing tops these beautiful huevos haminados prepared by Ima on the Bima, I didn’t have it in me to track down piles of onion skins. instead, I started exploring a Chinese tradition, tea-soaked eggs. Most of the recipes call for soy sauce, which is not Kosher for Passover. I decided to experiment with just using tea.

I hard boiled the eggs and cooled them, then reheated the egg water with a few black tea bags. While the water came to boil, I gently cracked the eggs all over, without removing any peel. Then I returned the eggs to the pot and cooked them for about an hour. I left them in the tea water for another few hours. Here’s how they look:

The peel is a little more dramatic than the egg itself. Next time (tomorrow?) I will experiment with more tea bags and see if it makes a difference.

Chag Sameyach v’chasher to you all! Good luck to all the kids out there asking the mah nishtana for the first time. Zoe’s joining the club tonight. How did she get so impossibly grown up?



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Phyllis

posted April 18, 2011 at 2:12 pm


These are gorgeous! I tried tea eggs too – try it with different flavors of tea and you’ll get different colored eggs. I haven’t noticed that it has much impact on the flavor of the eggs either.

Chag sameach!



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Michelle

posted April 18, 2011 at 4:00 pm


They look so cool. Much prettier than the plain white ones I will be serving. Froggy will be joining the club tonight. She is nervous and excited at the same time.



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Jeannine Baedeker

posted April 25, 2011 at 7:56 pm


SURELY THESE EGGS ARE NOT EATEN AFTER BEING BOILED FOR ALL THAT TIME! Can you explain? Thanks



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Trisha Margulies

posted May 2, 2011 at 7:29 pm


The first time I ate long-cooked eggs was in Nice, served by a Moroccan Jewish family. I was thrilled by the taste of the egg-mello and creamy, and the color, brown through and through. I found out that these were traditional separdic eggs, to be served at Pesach and other Jewish festivals. Although it is true that onion skins are called for (and I do collect them to use) the color comes from coffee or tea. I add a few dates as well. They are to be cooked for 24 hours or as few as 6 hours. They are delicious through and through and I make them every year. If any are left over they make great egg salad with matza.



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