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. Thu, 16 Apr 2015 16:04:34 +0000 hourly 1 http://wordpress.org/?v=4.1.1 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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By: Sandra http://steamykitchen.com/2147-chinese-tea-eggs-recipe.html/comment-page-2#comment-1191312 Sat, 26 Jul 2014 00:44:56 +0000 http://steamykitchen.com/blog/?p=2147#comment-1191312 Hi! I would love to try this ! But it says soy sauce … Would that be the dark or light soy sauce …? As for the cinnamon stick I have none but I do have cinnamon powder … How much would you recommend I use ? Thanks

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By: petpetkia http://steamykitchen.com/2147-chinese-tea-eggs-recipe.html/comment-page-2#comment-1109832 Sat, 19 Apr 2014 03:46:23 +0000 http://steamykitchen.com/blog/?p=2147#comment-1109832 Very nice! Will definitely try it very soon

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By: Mandy http://steamykitchen.com/2147-chinese-tea-eggs-recipe.html/comment-page-2#comment-1098802 Wed, 04 Sep 2013 14:24:38 +0000 http://steamykitchen.com/blog/?p=2147#comment-1098802 Add vinegar to the water you boil the eggs in but do the tea part in a fresh batch of water. The vinegar breaks down the membrane between the shell and egg.

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By: Shona Patel http://steamykitchen.com/2147-chinese-tea-eggs-recipe.html/comment-page-2#comment-1092531 Mon, 20 May 2013 23:21:22 +0000 http://steamykitchen.com/blog/?p=2147#comment-1092531 Hi Jaden,
I hope you don’t mind me linking this article to my Teabuddy blog. Please check it out here.
http://teabuddy.wordpress.com/2013/05/20/tea-eggs/
I have credited Steamy Kitchen and added your URL for my followers to your recipe. If you have any objections please let me know and I will remove it immediately.
Many thanks,
Shona

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