ZebraQueen
i love my zebras
does a chocolate lasagna sound good or to much?
I can share mine and you can fix some details for your kind of taste
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I can share mine and you can fix some details for your kind of taste
p e p p e r
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This chocolate cake recipe is awesome, this will impress anyone you're making it for
Best Chocolate Cake
INGREDIENTS
* 2 cups all-purpose flour
* 2 cups sugar
* ? cup unsweetened cocoa powder
* 2 teaspoons baking powder
* 1? teaspoons baking soda
* 1 teaspoon salt
* 1 teaspoon espresso powder
* 1 cup milk
* ? cup vegetable or canola oil
* 2 eggs
* 2 teaspoons vanilla extract
* 1 cup boiling water
INSTRUCTIONS
1. Preheat oven to 350? F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
2. For the cake:
3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
7. Frost cake with Chocolate Buttercream Frosting.
NOTES
The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I've ever tasted!
Best Chocolate Cake
INGREDIENTS
* 2 cups all-purpose flour
* 2 cups sugar
* ? cup unsweetened cocoa powder
* 2 teaspoons baking powder
* 1? teaspoons baking soda
* 1 teaspoon salt
* 1 teaspoon espresso powder
* 1 cup milk
* ? cup vegetable or canola oil
* 2 eggs
* 2 teaspoons vanilla extract
* 1 cup boiling water
INSTRUCTIONS
1. Preheat oven to 350? F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
2. For the cake:
3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
7. Frost cake with Chocolate Buttercream Frosting.
NOTES
The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I've ever tasted!
Pain au Chocolat
Ingredients
1 sheet frozen puff pastry
1/2-3/4 cup bittersweet chocolate chips (try Ghirardelli 60% cacao bittersweet chips)
Instructions
1. Thaw puff pastry according to package directions.
2. Cut pastry into 6 equal rectangles. With long end of rectangle facing you, place 2 strips of chips on the third and two third lines. Do not over fill.
3. Fold the right side over to the center and lightly press to secure. Fold the left side over to the right side and press to secure.
4. Carefully turn pastry over so seams are on the bottom and place on a parchment lined baking tray.
5. Bake in a preheated 400 degree oven for 14-16 minutes, until tops of pastries just start to turn golden.
6. Let cool till just slightly warm before serving or these can be served cold.
Notes
You can substitute the bittersweet chips with semi-sweet or even milk chocolate chips if you are looking for a sweeter treat.
Ingredients
1 sheet frozen puff pastry
1/2-3/4 cup bittersweet chocolate chips (try Ghirardelli 60% cacao bittersweet chips)
Instructions
1. Thaw puff pastry according to package directions.
2. Cut pastry into 6 equal rectangles. With long end of rectangle facing you, place 2 strips of chips on the third and two third lines. Do not over fill.
3. Fold the right side over to the center and lightly press to secure. Fold the left side over to the right side and press to secure.
4. Carefully turn pastry over so seams are on the bottom and place on a parchment lined baking tray.
5. Bake in a preheated 400 degree oven for 14-16 minutes, until tops of pastries just start to turn golden.
6. Let cool till just slightly warm before serving or these can be served cold.
Notes
You can substitute the bittersweet chips with semi-sweet or even milk chocolate chips if you are looking for a sweeter treat.
ZebraQueen
i love my zebras
Bump more recipe
ORANGE SPONGE CAKE
TOTAL TIME: Prep: 40 min. Bake: 45 min. + cooling MAKES: 12 servings
Ingredients
6 eggs, separated
1-1/3 cups cake flour
1-1/2 cups sugar, divided
1/4 teaspoon salt
1/2 cup orange juice
3 teaspoons grated orange peel
3/4 teaspoon cream of tartar
GLAZE:
1/3 cup butter, cubed
2 cups confectioners' sugar
3 to 5 teaspoons water
1-1/2 teaspoons vanilla extract
Directions
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside.
2. In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and peel; beat 3 minutes longer. Gradually add flour mixture and mix well.
3. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
4. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
5. Bake on the lowest oven rack at 325? for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
6. Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners’ sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides.
TOTAL TIME: Prep: 40 min. Bake: 45 min. + cooling MAKES: 12 servings
Ingredients
6 eggs, separated
1-1/3 cups cake flour
1-1/2 cups sugar, divided
1/4 teaspoon salt
1/2 cup orange juice
3 teaspoons grated orange peel
3/4 teaspoon cream of tartar
GLAZE:
1/3 cup butter, cubed
2 cups confectioners' sugar
3 to 5 teaspoons water
1-1/2 teaspoons vanilla extract
Directions
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside.
2. In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and peel; beat 3 minutes longer. Gradually add flour mixture and mix well.
3. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
4. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
5. Bake on the lowest oven rack at 325? for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
6. Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners’ sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides.
ZebraQueen
i love my zebras
Lest share more 
ZebraQueen
i love my zebras
Just bumping this for more
Or people can ask for suggestions and we can help
- - - Post Merge - - -
Just bumping this for more
Or people can ask for suggestions and we can help
Or people can ask for suggestions and we can help
- - - Post Merge - - -
Just bumping this for more
Or people can ask for suggestions and we can help
p e p p e r
(✿◠‿◠)
Here's a great recipe for
Banana Cake
INGREDIENTS
* 1 1⁄2 cups bananas, mashed, ripe
* 2 teaspoons lemon juice
* 3 cups flour
* 1 1⁄2 teaspoons baking soda
* 1⁄4 teaspoon salt
* 3⁄4 cup butter, softened
* 2 1⁄8 cups sugar
* 3 large eggs
* 2 teaspoons vanilla
* 1 1⁄2 cups buttermilk
FROSTING
* 1⁄2 cup butter, softened
* 1 (8 ounce) package cream cheese, softened
* 1 teaspoon vanilla
* 3 1⁄2 cups icing sugar
DIRECTIONS
* Preheat oven to 275?.
* Grease and flour a 9 x 13 pan.
* In a small bowl, mix mashed banana with the lemon juice; set aside.
* In a medium bowl, mix flour, baking soda and salt; set aside.
* In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
* Beat in eggs, one at a time, then stir in 2 tsp vanilla.
* Beat in the flour mixture alternately with the buttermilk.
* Stir in banana mixture.
* Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
* Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
* For the frosting, cream the butter and cream cheese until smooth.
* Beat in 1 teaspoon vanilla.
* Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
* Spread on cooled cake.
* Sprinkle chopped walnuts over top of the frosting, if desired
Banana Cake
INGREDIENTS
* 1 1⁄2 cups bananas, mashed, ripe
* 2 teaspoons lemon juice
* 3 cups flour
* 1 1⁄2 teaspoons baking soda
* 1⁄4 teaspoon salt
* 3⁄4 cup butter, softened
* 2 1⁄8 cups sugar
* 3 large eggs
* 2 teaspoons vanilla
* 1 1⁄2 cups buttermilk
FROSTING
* 1⁄2 cup butter, softened
* 1 (8 ounce) package cream cheese, softened
* 1 teaspoon vanilla
* 3 1⁄2 cups icing sugar
DIRECTIONS
* Preheat oven to 275?.
* Grease and flour a 9 x 13 pan.
* In a small bowl, mix mashed banana with the lemon juice; set aside.
* In a medium bowl, mix flour, baking soda and salt; set aside.
* In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
* Beat in eggs, one at a time, then stir in 2 tsp vanilla.
* Beat in the flour mixture alternately with the buttermilk.
* Stir in banana mixture.
* Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
* Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
* For the frosting, cream the butter and cream cheese until smooth.
* Beat in 1 teaspoon vanilla.
* Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
* Spread on cooled cake.
* Sprinkle chopped walnuts over top of the frosting, if desired
What a coincidence. I'm planning on making a banana cake for June.
Here's my recipe:
Banana Cake With Fresh Banana Curd
Ingredients:
3 cups (375g) all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 (450g) cups bananas
2 teaspoons lemon juice
1 cup butter (227g), softened
2 cups (400g) granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 1/2 cups (360g) buttermilk
Instructions:
Heat oven to 350 degrees.
In a medium bowl, sift together flour, baking soda, and salt. Set aside.
Put banana's, lemon juice, butter, sugar, and vanilla into stand mixer (or use a hand-held mixer) and mix until incorporated and smooth.
Add in eggs, one at a time, beating well after each addition.
With mixer on low, add flour mixture to banana mixture alternativly with buttermilk, beginning and ending with flour mixture.
Mix until just combined.
Pour batter into three 8-inch round baking pans that have been prepared. (sprayed with non-stick spray or coated with GOOP or butter & flour coating or parchment, etc.)
Bake for 28-32 minutes or until center no longer appears wet and an inserted toothpick is removed with few crumbs.
Cool in pans on wire rack for 10 minutes, then remove to wire rack to cool completely.
Fresh Banana Curd
Ingredients
4 eggs, room temperature
4 tablespoons butter, room temperature
2 tablespoons fresh lemon juice
1 1/2 cups (300g)granulated sugar
4 ripe bananas
Instructions
In a blender or food processor, add eggs, butter, lemon juice, sugar and then bananas (in that order).
Turn blender on high and blend until fully combined and silky smooth.
If using food processor, start on low and then switch to high to achieve an extremely smooth consistency.
Pour all ingredients into a medium sauce pan over medium-low heat. Stir constantly for about 10 minutes or until mixture thickens and coats the back of your spoon.
Remove from heat and allow to cool completely. (Can refrigerate for 2-3 hours to expedite)
Serve cool.
Can be stored in an airtight container and refrigerated for 2 weeks. Makes about 4 cups.
It's almost the same as yours. Where'd you get your recipe from?
And here's a recipe I made on Friday. I totally recommend it.
Banana Bars with Browned Butter Frosting
YIELD: MAKES A 9X13-INCH PAN OF BARS
This recipe doubles beautifully for a large, rimmed baking sheet (around 11X17-inches). However, if you want thicker layers (of both the bars and the frosting), when doubled, use a 15X10-inch pan (I don't have one so I always opt for the larger size). Same goes for the regular recipe - if you have an 11X7-inch pan, that will work, too, for slightly thicker layers. I happen to like the thinner layers myself, easier to justify a couple more nibbles.
I prefer the frosting with cream instead of milk because it adds a rich creaminess to the frosting that offsets the sweetness but obviously milk will work too. The frosting sets up a little after the bars cool which is why I could get away with stacking them for the photos but they do better in a single layer especially if it's warm when serving.
INGREDIENTS
Banana Bars:
4 tablespoons butter, softened or even melted and cooled
1/4 cup lightly packed brown sugar
1/2 cup granulated sugar
1/2 cup sour cream
1 large egg
1 teaspoon vanilla extract
2/3 - 1 cup mashed, ripe bananas (about 2 large bananas)
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Browned Butter Frosting:
4 tablespoons butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons milk or cream (see note above)
DIRECTIONS
Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan (see note above) with cooking spray and set aside.
For the bars, in a large bowl, cream together the butter, brown and granulated sugars, sour cream, egg, and vanilla until well-mixed, 1-2 minutes.
Blend in the bananas and mix.
Stir in the flour, baking soda and salt and mix for just a minute or two until combined.
Pour the batter evenly into the prepared pan and bake for 15-20 minutes until a toothpick inserted in the center comes out clean and the top springs back to the touch.
While the bars are baking, make the frosting by melting the butter in a saucepan or stainless steel (not nonstick) skillet over medium heat (here's a quick tutorial on browning butter). Bring the butter to a gentle simmer, turning the heat down if needed, until the solids lightly brown and the butter smells caramelly and fragrant. Immediately remove from the heat and add the powdered sugar, vanilla and milk, whisking until smooth and creamy. Add more milk if needed to achieve a thick but spreadable consistency.
Let the bars cool for 5-10 minutes and then dollop the frosting over the warm bars and spread in an even layer.
Cool the bars to room temperature. Cut into squares and serve. These keep well-covered for 1-2 days at room temp or refrigerated.
Last edited:
p e p p e r
(✿◠‿◠)
yup it's very similar... the step where you put it in the freezer keeps it very moist. i found this on food.com & made it a few weeks ago - it was excellent
Since we're all on the topic of bananas... I really like tokyo banana cakes so i found this recipe which actually works quiteee well despite its looks. I'm not good at making my baked goods look edible. :') But still... don't judge a book by its cover! So here's the recipe!
Ingredients
Sponge:
3 egg (separated)
50g caster sugar
54g cake flour
1/4tsp salt
1tbsp milk
1tbsp veg. oil
Filling:
70g mashed honey sweet potato
1/2 egg
1/2tbsp corn starch
1tbsp caster sugar (adjust according to your taste)
75g milk
few drops of vanilla essence
Instructions
Filling:
1. Mix all the ingredients except vanilla essence into a mixing bowl till smooth.
2. Strain it into saucepan and cook over low heat till it thicken.
3. Remove from heat, stir in vanilla essence and set aside to cool.
Sponge:
1. Preheat oven to 190C.
2. Lined and greased a 10" by 13" tray and set aside.
3. Sift flour and salt together, set aside.
4. With a cake mixer, whisk egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks, whisk for another minute until well combined.
7. Fold flour into meringue lightly in 3 portions until well blended.
8. Mix milk and oil together and fold into batter until well combined.
9. Pour batter into prepared tray and smooth surface.
10.Bake in preheated oven for 10mins.
11.Remove tray from oven, immediately over turn sponge onto a grease proof paper with crust facing down.
12.Peel off grease proof paper and leave it to cool on wire rack.
Assemble cake:
1. Turn sponge over and peel off grease proof paper together with crust. (You may use a sharp knife to slowly trim off the crust.)
2. Cut sponge into 4 equal pieces.
3. Spoon custard into piping bag.
4. Tear a piece of plastic cling wrap and place it on table top.
5. Place sponge on it, pipe custard onto sponge and roll it up.
6. Twist both ends to secure roll. Do not roll too tight as sponge will flatten.
7. Arrange cake into a semi-circle/half round loaf pan.
8. Rest cake in fridge to stabilize it shape.
9. Remove plastic wrap and serve.
It's supposed to look like this (hopefully):
Mine didn't look like that AT ALL but still tastes good heh!
Ingredients
Sponge:
3 egg (separated)
50g caster sugar
54g cake flour
1/4tsp salt
1tbsp milk
1tbsp veg. oil
Filling:
70g mashed honey sweet potato
1/2 egg
1/2tbsp corn starch
1tbsp caster sugar (adjust according to your taste)
75g milk
few drops of vanilla essence
Instructions
Filling:
1. Mix all the ingredients except vanilla essence into a mixing bowl till smooth.
2. Strain it into saucepan and cook over low heat till it thicken.
3. Remove from heat, stir in vanilla essence and set aside to cool.
Sponge:
1. Preheat oven to 190C.
2. Lined and greased a 10" by 13" tray and set aside.
3. Sift flour and salt together, set aside.
4. With a cake mixer, whisk egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks, whisk for another minute until well combined.
7. Fold flour into meringue lightly in 3 portions until well blended.
8. Mix milk and oil together and fold into batter until well combined.
9. Pour batter into prepared tray and smooth surface.
10.Bake in preheated oven for 10mins.
11.Remove tray from oven, immediately over turn sponge onto a grease proof paper with crust facing down.
12.Peel off grease proof paper and leave it to cool on wire rack.
Assemble cake:
1. Turn sponge over and peel off grease proof paper together with crust. (You may use a sharp knife to slowly trim off the crust.)
2. Cut sponge into 4 equal pieces.
3. Spoon custard into piping bag.
4. Tear a piece of plastic cling wrap and place it on table top.
5. Place sponge on it, pipe custard onto sponge and roll it up.
6. Twist both ends to secure roll. Do not roll too tight as sponge will flatten.
7. Arrange cake into a semi-circle/half round loaf pan.
8. Rest cake in fridge to stabilize it shape.
9. Remove plastic wrap and serve.
It's supposed to look like this (hopefully):
Mine didn't look like that AT ALL but still tastes good heh!
ZebraQueen
i love my zebras
Soon (it's 1 am where I live)
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Share recipes thread
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p e p p e r
(✿◠‿◠)
Whenever I go to Disneyland, the food is so bad... the only thing I've ever enjoyed there is the gumbo from Cafe Orleans. They actually will give you the recipe if you ask for it - so here it is
New Orleans Gumbo from Blue Bayou and Cafe Orleans, Disneyland
Serves 6-8
1/2 cup butter, softened at room temperature
1 cup flour
10 cups chicken stock
1/2 cup celery, finely diced
1/2 cup onion, finely diced
1/2 cup chicken, finely diced
1/2 cup andouille sausage, finely diced
1/2 cup tasso ham, finely diced
1 cup tomatoes, finely diced
1/2 cup okra, finely diced
Salt to taste
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/2 tsp gumbo file
Dirty rice (1/2 cup to 1 cup per person)
Green onions for garnish
Crusty bread for dipping
Melt butter in a large pot; add flour to make a roux (pronounced ?rue?). Cook the roux for 15 minutes on low-medium heat, stirring occasionally. Add onion and celery; cook for 5 minutes on medium-high heat. Add chicken stock about a cup at a time, making sure the roux is completely dissolved. Simmer for 10 minutes. {This would be a great time to start the rice.} Cook ?dirty rice? (You can use the Zatarain?s Dirty Rice Mix) or to simplify it you can use plain long grain rice. Add all the remaining ingredients to the gumbo and return to a simmer. Adjust salt to taste.
Serve gumbo over rice and garnish with green onions to make it pretty. Don?t forget the crusty bread.
*This dish could easily be made vegetarian by removing the meats.
*If spicy scares you, cut back on the cayenne.
New Orleans Gumbo from Blue Bayou and Cafe Orleans, Disneyland
Serves 6-8
1/2 cup butter, softened at room temperature
1 cup flour
10 cups chicken stock
1/2 cup celery, finely diced
1/2 cup onion, finely diced
1/2 cup chicken, finely diced
1/2 cup andouille sausage, finely diced
1/2 cup tasso ham, finely diced
1 cup tomatoes, finely diced
1/2 cup okra, finely diced
Salt to taste
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/2 tsp gumbo file
Dirty rice (1/2 cup to 1 cup per person)
Green onions for garnish
Crusty bread for dipping
Melt butter in a large pot; add flour to make a roux (pronounced ?rue?). Cook the roux for 15 minutes on low-medium heat, stirring occasionally. Add onion and celery; cook for 5 minutes on medium-high heat. Add chicken stock about a cup at a time, making sure the roux is completely dissolved. Simmer for 10 minutes. {This would be a great time to start the rice.} Cook ?dirty rice? (You can use the Zatarain?s Dirty Rice Mix) or to simplify it you can use plain long grain rice. Add all the remaining ingredients to the gumbo and return to a simmer. Adjust salt to taste.
Serve gumbo over rice and garnish with green onions to make it pretty. Don?t forget the crusty bread.
*This dish could easily be made vegetarian by removing the meats.
*If spicy scares you, cut back on the cayenne.
ZebraQueen
i love my zebras
Bumping this
alright its weird but bear with me, you gonna need: 1-spicy shrimp flavored souper meal (a type of cheap ramen), 2- A tin of sardines, 3- a tin of oysters 4- a tin of octopus, 5- a tin of kipper snacks (herring), so basically you put the souper-meal in the microwave for 5mins then when its ready mix in all of the canned seafood (drain out the water from the cans first!) then enjoy!
ZebraQueen
i love my zebras
Bumping
Made tea eggs and loved them. Always been a fan of these. Here's the recipe:
Chinese Tea Leaf Eggs Recipe
Yields: 12 | Prep Time: 15 Minutes | Cook Time: 2 Hours
Ingredients:
12 eggs
4 cups water
6 tablespoons low-sodium soy sauce
3 tablespoons Chinese pu-er tea leaf
1 cinnamon stick
1 star anise
3 cloves
1/2 teaspoon Chinese five-spice powder
1 teaspoon sugar
Method:
Add 4 cups of water to a medium pot and gently drop in the eggs. Make sure the water covers the eggs. Bring the water to boil on high heat. Boil for about 10 minutes or so to make sure the eggs are cooked.
Transfer the hard-boiled eggs out of the hot boiling water and rinse them with cold water. Using the back of a teaspoon, gently tap the eggshell to crack the shell. Return the eggs to the water and add in the remaining ingredients. Bring the tea mixture to a boil and immediately turn the heat to low. Simmer for 2 hours (the longer the simmering, the better the taste). Add more water if needed. Serve immediately or leave the tea eggs in the mixture overnight to further develop the color and flavor.
For serving, I like dipping my Chinese tea leaf eggs with a little soy sauce, but they are flavorful without any additional condiments. If you don’t have Chinese tea leaves, you can use black tea or regular tea bags.
Asian fuds.
Chinese Tea Leaf Eggs Recipe
Yields: 12 | Prep Time: 15 Minutes | Cook Time: 2 Hours
Ingredients:
12 eggs
4 cups water
6 tablespoons low-sodium soy sauce
3 tablespoons Chinese pu-er tea leaf
1 cinnamon stick
1 star anise
3 cloves
1/2 teaspoon Chinese five-spice powder
1 teaspoon sugar
Method:
Add 4 cups of water to a medium pot and gently drop in the eggs. Make sure the water covers the eggs. Bring the water to boil on high heat. Boil for about 10 minutes or so to make sure the eggs are cooked.
Transfer the hard-boiled eggs out of the hot boiling water and rinse them with cold water. Using the back of a teaspoon, gently tap the eggshell to crack the shell. Return the eggs to the water and add in the remaining ingredients. Bring the tea mixture to a boil and immediately turn the heat to low. Simmer for 2 hours (the longer the simmering, the better the taste). Add more water if needed. Serve immediately or leave the tea eggs in the mixture overnight to further develop the color and flavor.
For serving, I like dipping my Chinese tea leaf eggs with a little soy sauce, but they are flavorful without any additional condiments. If you don’t have Chinese tea leaves, you can use black tea or regular tea bags.
Asian fuds.
