| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chinese |
Chinese, Eggs, Appetizers |
8 |
Servings |
INGREDIENTS
| 8 |
|
Tea bags OR |
| 3 |
tb |
Loose black tea leaves |
| 3 |
c |
Water |
| 1/2 |
c |
Terkyaki Sauce |
| 8 |
|
Eggs, room temperature |
INSTRUCTIONS
Combine tea bags, water and teriyaki sauce in medium saucepan, add eggs.
Bring to full boil over high heat. Remove from heat; cover tightly and let
stand 20 minutes. Remove eggs, RESERVING liquid.
Place eggs under cold running water until cool enough to handle. GENTLY
tap each eggshell with back of metal spoon until eggs are covered with fine
crakes. (Do Not Peel Eggs) Return eggs to reserved liquid. Bring to boil;
reduce heat, cover and simmer 25 minutes. Drain off liquid and refrigerate
eggs until chilled. About one hour. Peel carefully before serving.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
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“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”