Hello dear readers! Long time haven’t talked. I’ve been busy slacking off updating this blog for whatever reasons. Anyway can you believe it’s already JUNE?!

Time flies! We are already halfway through the year of 2014. I thought we just celebrated New Year not too long ago.

My fitness progress has been super awesome, thanks to Debby’s nutritional and training guidance. And we’ve done all of these online, through emails. You could check my ongoing testimonial post here.

Flipping tire is flipping awesome!
Flipping tire is flipping awesome!

Speaking of which, I’ve been her recipe taste tester for her various yummy Ultra Low Carb treats which she will post soon on her blog. Don’t worry, I’ll let you know once it’s up. Trust me, those treats are the BOMB! The best part is? You could eat them everyday if you really want and still be on track on your nutrition!

Anyway while you’re waiting for her treat recipe, why don’t you try out this simple recipe below instead?

IMG_9102

I had an older post with this recipe but I wanted to perfecting it. The downside of the older recipe, I had the eggs to be overcooked, thus having that ugly gray ring around the yolk, hardened egg whites and not to mention stinky! I prefer to have the yolks still a bit runny – kinda like a bit cooked more than softboiled eggs for the lack of better description.

Until next time friends! I hope you enjoy this recipe and next one will be a sweet treat for you! 🙂

Spiced Tea Infused Eggs

Print recipe
Spiced Tea Infused Eggs
Serves 8-10
Prep time 24 hours
Cook time 30 minutes
Total time 24 hours, 30 minutes
Allergy Egg
Dietary Dairy Free, Diabetic, Gluten Free, Paleo, ultra low carb
Meal type Appetizer, Side Dish, Snack
Misc Pre-preparable, Serve Cold
Region Asian

Ingredients

  • 4 cups water
  • 2 tablespoons loose leaf black tea (or 2 Lipton Tea bags)
  • 3-4 pieces star anise
  • 1 piece cinnamon stick
  • 1 tablespoon Fish Sauce
  • 1 teaspoon salt
  • 8-10 eggs
  • 1 tablespoon tamari soy sauce

Optional

  • 1 tablespoon erythritol

Directions

Step 1
Heat 4 cups of water along with star anise, cinnamon stick, salt, tamari soy sauce, fish sauce and erythritol.
Step 2
When the water is boiling, pour in the loose leaf tea. Cover the pan and turn down the heat to medium. Let it simmer for about 20 minutes
Step 3
Uncover the pan and let the spice tea brine cools down to room temperature. Discard the tea leaves and spices. Set aside.
Step 4
Heat another pan with water in high heat and a pinch of baking soda for boiling the eggs.
Step 5
When the water is boiling, turn down the heat to medium and slowly put in the eggs one by one. Set a timer to 10 minute countdown. Let the eggs sitting in the hot water without cover.
Step 6
At the last 1 remaining minute, prepare a bowl of ice bath for the eggs.
Step 7
When the timer went off, slowly scoop out the eggs to the ice bath. This will ensure the eggs will stop cooking inside so you'll still get a nice soft yolk without that yucky grey ring around it.
Step 8
When the eggs are cold enough. drain and then lightly tap on the counter or use the back of the spoon to create nice cracks around the shell. This will give that "spider-web" texture around the egg whites after you peel it off.
Step 9
Let the cracked hardboiled eggs soaking in the spiced tea brine for 8 hours or overnight in the fridge. The longer the better as the eggs will absorb the aroma of the brine.
Step 10
Now here's the fun part! Peeling them!

The trick here is to peel them slowly you won't lose the inner membrane that has that "spider-web" texture. Otherwise your tea eggs won't have that much color. Taste-wise still yummy though!

Note

Ingredients that you might need:
Red Boat Fish Sauce
Tamari Soy Sauce

Next time I might use all black loose leaf tea to get that darker colored eggs. In this recipe, I mixed loose leaf black tea with oolong tea leaf.

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