Comments on: Chinese Marbled Tea Egg Recipe http://steamykitchen.com/2147-chinese-tea-eggs-recipe.html Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 26 Jun 2015 17:27:45 +0000 hourly 1 http://wordpress.org/?v=4.2.2 By: M. http://steamykitchen.com/2147-chinese-tea-eggs-recipe.html/comment-page-2#comment-1237152 Thu, 30 Apr 2015 01:58:36 +0000 http://steamykitchen.com/blog/?p=2147#comment-1237152 P.S. ThIs was about a year ago but I just stumbled on this post again and wanted to share (:

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By: M. http://steamykitchen.com/2147-chinese-tea-eggs-recipe.html/comment-page-2#comment-1237151 Thu, 30 Apr 2015 01:55:43 +0000 http://steamykitchen.com/blog/?p=2147#comment-1237151 so before my boyfriend and I actually lived in the same area he heavily suggested I try tea eggs, but no one around here sold them… So I looked for a recipe online and tried many. Then I found this one, and decided to try one more time and they tasted the best out of all of them ( some ingredients varied and cook times, but practice could have something to do with it too)

So he came to visit me before I moved yknow meet my mom and stuff, and he was bummed that they didn’t sell them anywhere near me. And was about to make them I told him where everything was, when he opened the fridge he was super excited to see I had some beautifully arranged on the top shelf along with some other things I’ve found on your blog or using a recipe he sent me.. (:

So thanks for sharing this ^.^

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By: Jaden http://steamykitchen.com/2147-chinese-tea-eggs-recipe.html/comment-page-2#comment-1237124 Tue, 28 Apr 2015 16:02:55 +0000 http://steamykitchen.com/blog/?p=2147#comment-1237124 Usually 3-4 days. As long as you’d normally keep hard-boiled eggs in the refrigerator!

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By: Cyn http://steamykitchen.com/2147-chinese-tea-eggs-recipe.html/comment-page-2#comment-1237121 Tue, 28 Apr 2015 06:27:34 +0000 http://steamykitchen.com/blog/?p=2147#comment-1237121 How long can these eggs be kept refrigerated?

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By: J http://steamykitchen.com/2147-chinese-tea-eggs-recipe.html/comment-page-2#comment-1236415 Sun, 22 Feb 2015 04:39:42 +0000 http://steamykitchen.com/blog/?p=2147#comment-1236415 If you worry about the yolk becoming over cooked, simply make sure that you make a soft boiled egg at first and make up for the remainder of hard boiling time when you heat the eggs back up. You’ll get a feel for it after awhile.

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By: SANDRA MAIN http://steamykitchen.com/2147-chinese-tea-eggs-recipe.html/comment-page-2#comment-1236337 Sat, 14 Feb 2015 14:52:48 +0000 http://steamykitchen.com/blog/?p=2147#comment-1236337 I HAVE A CHINESE FRIEND THAT USED TO MAKE THESE ALL THE TIME. I LOVED THEM. I ACTUALLY HAVE CRAVED THEM. WELL, I MOVED, SHE MOVED AND WE LIVE IN DIFFERENT STATES NOW. I TRIED YOUR RECIPE FOR THE EGGS THIS WEEK AND THEY TASTED JUST AS I REMEMBER. THANK YOU FOR POSTING THIS PERFECT RECIPE.

SANDRA MAIN

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By: Jaden http://steamykitchen.com/2147-chinese-tea-eggs-recipe.html/comment-page-2#comment-1235980 Tue, 13 Jan 2015 12:48:23 +0000 http://steamykitchen.com/blog/?p=2147#comment-1235980 You can simmer longer – or just turn off the heat and let the eggs sit in the mixture. Add more of the mixture to pot, not just water (which would dilute and not product as strong of flavor and color)

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By: Hank http://steamykitchen.com/2147-chinese-tea-eggs-recipe.html/comment-page-2#comment-1235976 Tue, 13 Jan 2015 07:20:30 +0000 http://steamykitchen.com/blog/?p=2147#comment-1235976 If you simmer the eggs for longer than 2 hours the fluid mixture evaporates. To simmer longer do you just add more plain water or do you make up another mixture of the ingediants to add to the pot?

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By: Yzenith http://steamykitchen.com/2147-chinese-tea-eggs-recipe.html/comment-page-2#comment-1235083 Mon, 10 Nov 2014 19:51:16 +0000 http://steamykitchen.com/blog/?p=2147#comment-1235083 I know those Eggs called “茶叶蛋” in Chinese,

It’s a great snack.

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By: SteamyKitchen http://steamykitchen.com/2147-chinese-tea-eggs-recipe.html/comment-page-2#comment-1192163 Sun, 27 Jul 2014 12:50:35 +0000 http://steamykitchen.com/blog/?p=2147#comment-1192163 I used regular soy sauce (most people can’t find the dark soy sauce – which is a different product and is thicker/sweeter). Use 1 teaspoon of cinnamon powder!

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