TEA MARBLED QUAIL EGGS WITH DIPPING SALTS

TEA MARBLED QUAIL EGGS WITH DIPPING SALTS (Chinese, for ten)

Appetizers, eggs, quail eggs, tea marbled quail eggs with dipping salts 1 Appetizers, eggs, quail eggs, tea marbled quail eggs with dipping salts 2

30 quail eggs

8 Lapsang souchong tea bags

2 tablespoons black peppercorns

2 star anise pods

kosher salt

soy salt (see note)

urfa pepper flakes (see note)

curry powder


 

1.In a large saucepan, cover the eggs with 3 inches of water and bring to a boil. Remove the pan from the heat, cover and let stand for 5 minutes. Using a slotted spoon, transfer the eggs to a work surface. Tap the eggs all over with the back of the spoon to crack the shell. Add the tea bags, peppercorns, star anise and 1 teaspoon salt to the water in the saucepan, stirring to dissolve the salt. Add the eggs and refrigerate overnight.

2. Drain and peel the eggs. Put the soy salt in a small bowl. Season the urfa pepper and curry powder with salt and transfer to small bowls. Serve the marbled eggs with the dipping salts.

 

Appetizers, eggs, quail eggs, tea marbled quail eggs with dipping salts, soy salt and urfa pepper 3

NOTE:  Soy salt is available from specialty shops and chefshop.com.  Urfa is a fruity, mildly spicy Turkish pepper.  It is available from specialty shops or from www.vannsspices.com.

 

from Food and Wine Magazine, December, 2011

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