big brown horse
Hoof In Mouth
We are in the height of the egg laying season so I was looking for some interesting egg recipes. I came across this one in my 1988 Martha Stewart Hors d'Oeuvres book.
TEA SMOKED EGGS WITH SESAME SALT
8 eggs
2 T of coarse salt
4 T of dark soy sauce
2 whole star anise
2 T of smoky tea (Earl Grey or Hu-Kwa)
SESAME SALT
1 T sesame seeds
3 T coarse salt
Large pinch of freshly ground black pepper
Hard boil eggs and cool. Tap the shells all over with the back of a spoon. (You want interesting crack marks because it is this that leaves an interesting design on the hard boiled eggs.) The eggs should be crackled all over.
Return eggs to the pot, cover with cold water, and add the salt, soy sauce, star anise, and tea. bring to a boil, reduce the heat and simmer very slowly for 2 to 3 hours. Turn off the flame and leave the eggs in the liquid for 8 hours.
Drain the eggs but leave them in the shells until ready to use. They keep well wrapped in the fridge for up to a week.
To make the sesame salt, lightly toast the sesame seeds in a hot frying pan, tossing gently over high heat. Combine toasted sesame seeds, salt ant pepper in a small mixing bowl and set aside.
To serve, carefully peel the eggs. The whites will be marbled with dark lines. Cut the eggs into halves or quarters and serve with the sesame salt. The eggs look beautiful in the photo!
TEA SMOKED EGGS WITH SESAME SALT
8 eggs
2 T of coarse salt
4 T of dark soy sauce
2 whole star anise
2 T of smoky tea (Earl Grey or Hu-Kwa)
SESAME SALT
1 T sesame seeds
3 T coarse salt
Large pinch of freshly ground black pepper
Hard boil eggs and cool. Tap the shells all over with the back of a spoon. (You want interesting crack marks because it is this that leaves an interesting design on the hard boiled eggs.) The eggs should be crackled all over.
Return eggs to the pot, cover with cold water, and add the salt, soy sauce, star anise, and tea. bring to a boil, reduce the heat and simmer very slowly for 2 to 3 hours. Turn off the flame and leave the eggs in the liquid for 8 hours.
Drain the eggs but leave them in the shells until ready to use. They keep well wrapped in the fridge for up to a week.
To make the sesame salt, lightly toast the sesame seeds in a hot frying pan, tossing gently over high heat. Combine toasted sesame seeds, salt ant pepper in a small mixing bowl and set aside.
To serve, carefully peel the eggs. The whites will be marbled with dark lines. Cut the eggs into halves or quarters and serve with the sesame salt. The eggs look beautiful in the photo!
