I'm excited to share with you all the first cooking video on Appetite for China! For a while I had considered adding video to enhance the content on this site, and finally the took the plunge after being inspired by fellow bloggers including Pinch of Yum, Crepes of Wrath, and Steamy Kitchen, plus a great panel on creating video at the Roger Smith Cookbook Conference a few weekends ago. So here's the first, born out of a fun Saturday afternoon. Let me know what you think!
Chinese marbled tea eggs, stewed in a black tea/soy sauce/spice blend, are a ubiquitous and cheap snack sold all around China in snack stands and convenience stores. The aromas of tea, cinnamon, star anise, and soy sauce are intoxicating, just perfect for fall.The eggs are also easy to make at home. Getting the marbling effect is as simple as cracking the eggs once they're cooked. You can use any black tea; just avoid green tea since it's too astringent to use for simmering.) The eggs can be simmered for 1 to 2 hours; longer simmering means a more intense flavor and color.
Once the eggs are cooked, you can eat them hot or cold as a snack. I've made lazy meals out of just 2 eggs over ramen noodles, or chopped up eggs over fried rice. Or serve them as appetizers at a party, cut in half with caviar on top.Read More