Tea Smoked Eggs W/ Sesame Salt

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“Smokey and flavorful, these are centuries old in Asian culinary tradition. Makes a very pretty presentation, I wish I could show you how beautiful they are, almost a batik look to them. But it's the taste that'll knock your socks off!! I found this recipe a few years ago in an old (1984) Martha cookbook, and have made them many times.”
11hrs 5mins
16-32 pieces

Ingredients Nutrition


  1. Boil eggs 20 minutes over low flame.
  2. Cool in cooking water.
  3. Drain the eggs, and tap the shells gently all over with the back of a spoon until each shell is completely cracked.
  4. Return the eggs to the pan, cover with cold water and add salt, soy sauce, star anise and tea.
  5. Bring to a boil,reduce heat and simmer very slowly for 2 to 3 hours.
  6. Turn off flame and leave eggs in the liquid for 8 hours.
  7. (Chill after they are cooled).
  8. Drain the eggs but leave in shells until they are ready to use.
  9. They will keep well wrapped in the refrigerator for up to a week.
  10. To make sesame salt, lightly toast sesame seeds in a hot frying pan, tossing gently over high heat.
  11. Combine toasted seeds, salt and pepper in a small mixing bowl.
  12. Set aside.
  13. To serve, carefully peel the eggs.
  14. The whites will be marbled with dark lines.
  15. Cut the eggs into halves or quarters, and serve with sesame salt.

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