Chinese Tea Eggs - Upgraded

Hi we, Chinese tea eggs are rich and delicious. They are a perfect no-carb salty snack and a great pre-made breakfast.  The only problem is, the traditional version has a yolk that is tough as rock!  The traditional method cooks the eggs in a thinner broth for hours to create the seasoned eggs. The eggs were cooked to death and the yolk tastes rubbery.  I LOVE a perfectly cooked soft-boiled egg. That's why I created this upgraded tea egg recipe. It shows you how to make tea eggs that have a perfect runny yolk (and the hard boiled version is also included, if you prefer!).  The KEY is to marinate the cracked eggs in a more condensed marinade. Instead of dilute the liquid with water, I made the condensed broth, then marinate the eggs in a Ziplock bag (so you don't need to use a whole bottle of soy sauce). Now you can cook the eggs to whatever degree you prefer, then have perfectly seasoned eggs whenever you like. QUICK TIP: My reader reduced the leftover marinade on the stove and used it to glaze cooked fish. She said the result is perfect!  Ready to make great tea eggs? Chinese Tea Eggs Don't forget to check out my cooking video at the end of the recipe, to help you understand the workflow of the recipe. Happy cooking :) Maggie Zhu | Omnivore's Cookbook You're receiving this email because you subscribed newsletter from Omnivore's Cookbook. Email not displaying correctly? View it in your browser.   Copyright © 2021 Omnivore's Cookbook, All rights reserved. You are receiving this email because you subscribed the news update at our website. Our mailing address is: Omnivore's Cookbook 242 Main St #232 Beacon, NY 12508 Add us to your address book unsubscribe from this list    update subscription preferences