Dim sum is #2 in my pantheon of favorite Asian foods, right after sushi. Once in a while, I like to make a couple of these little bites at home. These tea eggs are extremely simple to make; you just need several hours to do them right. They are wonderfully fragrant while cooking and they permeate your entire home. They have a simple, subtle flavor and make a truly great treat or light lunch OR part of a DIY dim sum home menu.
Some years back, I adapted my version from Mai Leung's 1976 Classic Chinese Cookbook. As you already know, I can't leave well enough alone. I kicked up some of the flavors and extended the simmer time. If I can't add more labor to this very simple recipe, I might as well make it take longer! But truly I think the extra time gives a bit more flavor and helps to more firmly imprint the spiderweb pattern into the eggs.
Tea eggs can be served chilled or at room temp, whole or sliced, but always on their own. They need no sauce.
THE RECIPE
6 eggs, boiled for 15 minutes then cooled
3 cups warm water
5 t kosher or sea salt
3T black tea leaves (oolong, lychee, jasmine or orange pekoe)1t five fragrance powder
1t dried lemongrass leaves
3T dark soy sauce
1T thin soy sauce, (Aloha shoyu)
Lightly tap the egg shells with the edge of a spoon or table knife; you are trying to pattern the shell with spiderweb cracks. While the eggs simmer, then soak, they will pick up this pattern and steep in all the flavors of the broth.
Mix all the other ingredients in a 2qt. saucepan. Gently add the eggs and simmer for 3 hours, adding water if necessary. Remove from heat, cover and steep at room temperature for at least 2 more hours. Remove from the pan and shell the eggs. Serve immediately or chill for future use.
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