In the spirit of Easter we are excited to share an egg recipe featuring our Lapsang Souchong tea leaves.
Chinese Tea Leaf Eggs recipe by Yorkshire Gourmet
What better way to mark the long weekend than with a beautiful and flavourful dish? These Chinese Tea Leaf Eggs, crafted by our partner Yorkshire Gourmet, are a sophisticated addition to any menu. With their intricate marbling and delicate infusion of smoky Lapsang Souchong tea and fragrant spices, they're the perfect indulgence for a luxurious Easter or weekend brunch. So treat yourself to a taste of decadence and delight with this simple yet exquisite recipe.
Here is the method:
720ml cold water
2 tbsp The East India Company Lapsang Souchong tea leaves
2 tbsp dark soy sauce
3 star anise
1 x 3 inch cinnamon stick
1 tsp Chinese five spice powder
a strip of orange peel, pith removed
1/4 tsp sea salt
half a dozen large eggs
Put all of the ingredients, apart from the eggs, into a saucepan. Bring the pan to the boil then reduce the heat. Cover and simmer for 3 hours on a low heat. Meanwhile, place the eggs plus a teaspoon of salt into another saucepan and cover with cold water. Bring the pan to the boil, reduce the heat and simmer for 20 minutes. Remove the eggs then, once cooled, crack the shells all over with the back of a spoon but retaining the shell. It's important to try and break through the membrane of the eggs so that the tea reduction can stain the egg white. Steep the eggs in the reduced tea and soy liquor in the fridge for 12 hours. You could extend this time for up to one and a half days for a stronger infusion. When the time is up, remove the shells. The eggs will keep for 4 to 5 days in a sealed container in the fridge.