Cha-Yip Dahn (Tea Eggs) Recipe
Try out this Cha-yip Dahn for once ! You are sure to remain loyal to it forever! I prepare this yum Cha-yip Dahn as an Appetizer every month or even more often. The Cha-yip Dahn is a glorious invention of the Chinese cuisine. I am certain you and I will approve that this Cha-yip Dahn is just delectable.
Ingredients
4 eggs
2 tbsps. Assam tea leaves
1 tbsp. salt
2 tsps. five spice powder
1 recipe chilli-garlic sauce
Directions
Boil eggs gently for 7 minutes in a saucepan.
Cool the eggs keeping them under running water for 5 minutes.
Lightly crack each egg shell by rolling on a hard surface.
The shell should be cracked all over but not removed.
Boil 4 cups of water in a pan, add tea leaves, salt and five spice powder.
Add cracked eggs and simmer, covered for 30 minutes until the shells turn brown.
Let the eggs stand in the covered pan for 30 minutes more.
For best results keep overnight.
Cool and shell.
Cut as required - sliced, halved or made into flowers.
Serve with chilli-garlic sauce for cold starters.
Cool the eggs keeping them under running water for 5 minutes.
Lightly crack each egg shell by rolling on a hard surface.
The shell should be cracked all over but not removed.
Boil 4 cups of water in a pan, add tea leaves, salt and five spice powder.
Add cracked eggs and simmer, covered for 30 minutes until the shells turn brown.
Let the eggs stand in the covered pan for 30 minutes more.
For best results keep overnight.
Cool and shell.
Cut as required - sliced, halved or made into flowers.
Serve with chilli-garlic sauce for cold starters.
