maandag 24 november 2008

Devilled Eggs

Submitted by: Emily Amanatullah

Hard boiling eggs in tea adds not only a deliciously light and subtle flavor but also a unique and interesting presentation. The crackled exterior of the egg white adds a lovely touch to your serving platter which could also be adorned with the shells themselves!

Prep Time: 1 hour 45 minutes

Serving Size: 4-6

For Hard Boiling:

3-4 cups water
4-8 eggs
2 Tbsp Wuyi Oolong tea
1 Tbsp salt

For Deviling:
Salt and pepper, to taste
Dash of ground coriander
Paprika, for garnish


Put eggs in pot with water and bring to a boil.

Simmer for 12 minutes.

Remove from heat and put the eggs in cold water until they're easily handled.

With the back of a spoon, tap the shells of each egg to make a cobweb of cracks.

Return water to heat and add tea, salt and eggs.

Bring back to a boil.

Lower heat, cover, and simmer for 1 hour.

Remove from heat and let the eggs soak in covered pan for 30 minutes.

Chill in refrigerator until desired temperature.

Slice eggs in half lengthwise and remove yolks.

Mix yolks with mayonnaise (approx. 1 tsp per yolk), salt, pepper, and a dash of ground coriander (a little goes a long way).

Cream ingredients together until smooth then spoon or pipe yolk mixture back into egg whites. Sprinkle with paprika and serve!

This recipe can also be adapted into a great egg salad sandwich served in a whole wheat pita!

Geen opmerkingen:

Een reactie posten