A few people have asked for this recipe, and so they should because it’s a great traditional Taiwanese street food! It’s quite simple but the timing in the recipe is very important. Anyone can boil an egg but to have the egg whites hard and keep the yellow yolks soft needs a bit of experience. For different sized eggs you will need to use slightly different timings. The recipe has a slipt in the ingredients; there are the eggs and there is the sauce/marinade. Hope you like these Runny Eggs in Earl Grey Tea 糖心伯爵茶葉蛋 Taiwan style.
The ingredients 食材;
- 6 eggs (or as many or as few as you like)
- 2tbsp Earl Grey tea
- 1tbsp salt
- 1tbsp sugar
- 2tbsp vinegar
The method 作法;
- The method is in two parts; preparing the eggs and making the sauce, we’ll do the eggs first
- Place your eggs in a pan of cold water so that they are just covered by the water, add in 2tbsp of vinegar
- Stir the eggs constantly and let them boil for 3 minutes( our eggs were quite small)
- Add cold water into the pan until it’s cool enough to touch it with your hand
- Bump the eggs a bit so the shells crack and leave them in the water for 5 minutes or more as we get the tea sauce ready
- In a pan put 2 tbsp of Earl Grey tea and fill the pan with boiling water so there’s plenty enough to cover the eggs later. Leave it to get strong for 5 minutes (Joanne did this bit when we were boiling eggs)
- Put the salt and sugar in a mixing bowl and then seive the tea from the pan into the bowl – you don’t want leaves in your sauce. Throw away the tea leaves or put them in a tea pot and make a bit of tea for drinking!
- Put the sugar/salt/tea mix back into the pan now it has no leaves. Heat the pan, this is your sauce.
- Shell your eggs and put them in a deep bowl, pour the hot tea sauce over the eggs, leave them there for 5 or 6 minutes to warm though, then they are ready to serve and eat – hard whites and solft yolks!
- We saved half of our cooked eggs for the next day and you can leave these in the tea sauce for longer. But if you do that be careful not to cook the yolks hard the next time, heat up the sauce without the eggs inside and then warm the eggs by putting them in the hot tea sauce for 5 or 6 minutes.
Joanne has recorded a how to make Runny Egg in Earl Grey Tea 糖心伯爵茶葉蛋 Taiwan style cooking video so you can see and follow the exact method and timings she uses. We hope you really enjoy these eggs!
Runny Egg in Earl Grey Tea 糖心伯爵茶葉蛋 Taiwan style cooking video
Stay tuned for more help, advice, cooking and shopping! Please join us on Facebook and you will hear about our new recipes and videos first!