Learn about the Very Veggie Movement
Recipe by Michelle Wu
In the East, tea eggs are long steeped in tradition – literally. Boiled eggs are given extra punch after they are cooked and then soaked in a marinade infused with tea. Enjoy them on their own as a bite-sized snack, or top them on your favorite noodle soup for hearty flair. With tea eggs, there is no wrong way to enjoy the flavors of life!
Ingredients
15g Jing Si Black Tea-Machine Picked
6 eggs
1 tbsp light soy sauce
1 tbsp dark soy sauce
water
1 star anise
1 cinnamon stick
20g rock sugar
⅛ tsp salt
*recommended: empty tea sachets
Directions
- In a saucepan, boil water. Add oolong tea (in sachet if possible), followed by rock sugar, star anise, cinnamon, black tea (in sachet if possible), and light & dark soy sauce. Simmer for 20 minutes.
- Strain mixture into a sealable dish. Let cool.
- In a clean saucepan, add eggs to cold water. Add salt to water and let boil. Cover lid. When boiling, uncover and let boil for 4.5 minutes. Let cool enough to peel eggs.
- Place eggs into tea marinade. Let marinate in fridge for two days.
- When ready to serve, slice in half and drizzle marinade over eggs. Enjoy!
A Message From the Chef
Through this experience, I learned how to film, not get shaky shots, and how to edit videos. Also, reducing the amount of meat we eat will increase the amount of food that we can all eat, since only 10% of energy is retained across trophic levels. We get 10% of the energy or a plant when we eat it directly, but only 1% of the energy when eating an animal that got the 10% from the plant.
Michelle Wu, Dougherty Valley High School in San Ramon, California
