Alex_Hart Posted June 7, 2017 at 05:20 AM Report Share Posted June 7, 2017 at 05:20 AM abcd, wonder if you have tried soaking in a cold brine? Even my eggs in a shell were very flavorful - you can undercook them a bit and then reheat when eating. 1 Quote Link to comment Share on other sites More sharing options...
lips Posted June 7, 2017 at 11:18 AM Report Share Posted June 7, 2017 at 11:18 AM 5 hours ago, Alex_Hart said: soaking in a cold brine Soak duck eggs in 白酒 first, then in brine, you'll get 咸蛋！ 1 Quote Link to comment Share on other sites More sharing options...
abcdefg Posted June 7, 2017 at 11:18 PM Author Report Share Posted June 7, 2017 at 11:18 PM 11 hours ago, lips said: Soak duck eggs in 白酒 first, then in brine, you'll get 咸蛋！ I sometimes buy 咸蛋 in the market; like the flavor a lot; had no idea how they were made. The longer I live here, the more I understand about how to draw the line between what foods I should be trying to make at home and which ones are better to buy outside already done, relying on the pros with special know-how and equipment. 17 hours ago, Alex_Hart said: abcd, wonder if you have tried soaking in a cold brine? Yes, I've tried that and it works well. A good suggestion! Yesterday afternoon I made tea eggs using quail eggs. They came out good. I'll post a full report a little later this morning. Quote Link to comment Share on other sites More sharing options...
iekkim Posted June 14, 2017 at 01:09 AM Report Share Posted June 14, 2017 at 01:09 AM It isn't really Chinese but, I also like eating Ajitama (on its own or with ramen) and I believe the process for these (except the ingredients) should be the same. They also use soft boiled eggs for this so the yolks are absolutely delicious, in my opinion. 1 Quote Link to comment Share on other sites More sharing options...
abcdefg Posted June 14, 2017 at 11:50 PM Author Report Share Posted June 14, 2017 at 11:50 PM 22 hours ago, iekkim said: They also use soft boiled eggs for this so the yolks are absolutely delicious, in my opinion. I have not tried that, but it sounds good! 1 Quote Link to comment Share on other sites More sharing options...
abcdefg Posted March 21, 2018 at 01:40 AM Author Report Share Posted March 21, 2018 at 01:40 AM On 6/8/2017 at 7:18 AM, abcdefg said: Yesterday afternoon I made tea eggs using quail eggs. They came out good. I'll post a full report a little later this morning. Here's a link to how to do that. 茶叶鹌鹑蛋。 https://www.chinese-forums.com/forums/topic/54342-quail-tea-eggs-鹌鹑茶叶蛋/#comment-417368 Quote Link to comment Share on other sites More sharing options...
amytheorangutan Posted March 25, 2018 at 08:36 PM Report Share Posted March 25, 2018 at 08:36 PM Inspired by @abcdefg I gave tea egg a try. 1 Quote Link to comment Share on other sites More sharing options...
abcdefg Posted March 25, 2018 at 09:30 PM Author Report Share Posted March 25, 2018 at 09:30 PM Amy, the final result looks beautiful. Did they taste good? How was the texture? Your post made me realize I've been missing tea eggs. Haven't made any in several months. Need to remedy that situation this week. Thanks for the inspiration! 1 Quote Link to comment Share on other sites More sharing options...
amytheorangutan Posted March 25, 2018 at 10:13 PM Report Share Posted March 25, 2018 at 10:13 PM The flavour is very very subtle compared to nitamago even though the smell is amazing. I boiled them for 6 minutes, cracked the shells, then left them several hours (5 hours) in the cooling “marinate” then shimmer them for 30 mins before we ate them. I didn’t want my egg to be overly done. It was still done but not too much, the white was not tough and the yolk was still fluffy. Because I used so much seasoning ingredients and the smell was so fragrant, my brain expected a stronger flavour Quote Link to comment Share on other sites More sharing options...
abcdefg Posted March 25, 2018 at 11:29 PM Author Report Share Posted March 25, 2018 at 11:29 PM 1 hour ago, amytheorangutan said: Because I used so much seasoning ingredients and the smell was so fragrant, my brain expected a stronger flavour I've had that same experience. The only way I've found to accomplish that without the egg becoming tough is to use very low heat a long time in my rice cooker. Using small quail eggs instead of chicken eggs also helps, but I realize those are not readily available everywhere. In any case, Amy, you now have earned membership in an elite group: The Tea Egg Taskforce. Congratulations! You can proudly display our banner next time you gallop to the market on your warhorse. 1 Quote Link to comment Share on other sites More sharing options...
amytheorangutan Posted March 25, 2018 at 11:48 PM Report Share Posted March 25, 2018 at 11:48 PM I gladly accept the honor ? I will definitely give those a go. I still have 4 eggs to be slowly cooked tomorrow and I’ll try quail eggs next time. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and select your username and password later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.