United Noodles Chinese tea eggs, soba noodle salad dressing
Chinese Tea Eggs
1/4 cup dry tea, or 1 teaspoon dry tea for each egg, or 1 teabag for each egg
1/4 cup sugar
1/4 cup of soy sauce
1 teaspoon salt (optional)
Enough water to cover all the eggs (about 1 quart or more depending on pot size)
First start by placing eggs in a pot of water to submerge all eggs, add a couple pinches of salt, and place heat on high. Wait for water to begin boiling and turn off the heat and cover. Let the eggs stand for 13 minutes with the heat off and on the stove. After 13 minutes, take the eggs off and place in an ice bath or cool running water for about 5 minutes until the eggs have completely cooled.
While the water is cooling the eggs, heat your ingredients for the tea mixture to a boil and let stand for 5 minutes (enough time for the tea to seep out). Now strain the tea through a mesh strainer and reserve for the cracked eggs.
Now that your eggs have cooled off its time to crack the shells. Take a knife or spoon and tap all around the egg so you see cracks, but not so much that you are chipping the shells off. Do that to each one and place into the tea mixture. Use a small plate to put a little weight on the eggs so they submerge into the pot or vessel you are using, then place into the fridge to cool or overnight. Once they have cooled, bring them back out and boil for another 5-20 minutes. 5 minutes on a boil will cook the yolk just enough, 10 will insure a fully cooked yolk, and anything longer should be simmered to achieve deeper marbling.
After the eggs have cooled in the fridge you can do 2 things. Boil the eggs longer or carefully peel your eggs and enjoy (if you like a softer center). I like to bring the eggs up to a boil again then cool and repeat once again, to produce deeper tones and flavor without sacrificing the yolk to the cooking process. An over cooked yolk is dry and forms a grey ring around it.
There are many variations of tea eggs. This recipe is simple and accessible without the complications of ingredients. For even more aroma, try adding cinnamon stick or star anise to the mixture when boiling.
Soba Noodle Salad Dressing
(makes about 1 qt of dressing)
for the dressing
1 cup miso paste
1/2 cup water
juice of 3 limes
1/4 cup soy sauce
1/4 cup sugar
2 Tablespoons sesame paste (optional)
1 cup peanut oil
2 Tablespoons of white sesame seeds
blend all ingredients except the peanut oil, then add the peanut oil at steady slow pace to emulsify your dressing. It should begin to come together and thicken. If not add a little more oil. Season with salt to your taste. Stir in sesame seeds. Keeps for 1-2 months refrigerated.
This is the same recipe we use at the restaurant, what you put in to the salad is optional and based on your preferences. We use Chinese romaine, carrots, cucumber, tomato, perilla leaf and seaweed. Try adding fresh shucked corn when in season, radish or substitute leafy kale in place of romaine. The dressing will separate in the fridge, so give it a quick stir before use.