| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Essnce12 | 12 | servings | |
INGREDIENTS
| 1/3 | c | Dark soy sauce |
| 1 | tb | Lapsang souchoug tea leaves |
| 1 | Star anise | |
| 1/3 | c | Water |
| 12 | Hard-boiled eggs | |
| (cooled under running water; kept in their shells | ||
| 2 | ts | Sesame oil |
INSTRUCTIONS
In a medium saucepan, combine the soy sauce, tea leaves, and star anise with 1/3 cup water. Bring to a boil. Meanwhile, dry the eggs off and gently roll them, using the palm of your hand, to crack the egg shells lightly until they are covered with fine cracks. Add the eggs, shell and all, to the boiling liquid. Reduce the heat and simmer for 30 minutes. Remove from the heat and allow the eggs to cool in their own liquid. After the eggs have chilled, remove the shells and coat in sesame oil. This recipe yields 12 eggs. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2233 broadcast 07-17-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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