Recipe

Dragon Fortune Eggs Recipe

Add Step-by-Step Photos	Fortuna / All my dishes 1 year, 6 months ago Warning: Consult a licensed physician before using any Chinese herbs such as the ones mentioned here. This is my version of the Chinese Tea Egg. I have some study as a Chinese herbalist and this is a good opportunity to use various Chinese herb... More Prep:25m Cook:60m Servings:4	Fortuna
	egg eggs tea chinese herbs herbs snack appetizer dragonblood

Mortar and Pestle

Chinese Herb Pot

Eggs in Pot

Herbs forTea Eggs

Dragon Egg Closeup

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Ingredients

4-6 Harboiled eggs

8-10 Whole cloves

1 Inch peeled fresh ginger

10-12 Whole allspice seeds

1-2 Square inches of dry orange or tangerine peelOR

1 tsp of orange zest

1 small 1/4 inch diameter Dragon's Blood

2 Tbl Loose leaf Lapsang Souchang tea

3 Tbl Black tea blend, Ceylon, Kaseem, Orange Pekoe, etc. or what ever black tea that is in your pantry

1 Tsp pickled ginger per person

Small condiment bowls for soy sauce or your other favorite diping sauce or plain salt

Directions

Start with 4 to 6 white hardboiled eggs

Leave the shells on

Gently crack the eggshell with the back of a spoon all the around the egg to cause "crazing". This creates the spider web effect once the shell of the egg is removed.

Crush Dragon's Blood and Allspice with mortar and pestle similar to the one shown. (The one in the photo can be purchased at many Herbalist shops in Chinese herbal stores.) The brass item shown is perfect for crushing resins and some of the very hard nuts and herbs.

Try to find an herbal teapot (or other Chinese stoneware or clay pot) like the one pictured and avoid the use of metal pans or containers to boil the eggs and herbs in. A crockpot is a good substitute.

If a stoneware container is not available, use stainless steel.

Use enough water to cover the eggs, 4 cups maximum usually in the Chinese herb pot otherwise if too much water is used it will boil out of the pot's spout

Simmer over very very low heat for an hour.

Turn off the heat and let the eggs steep for another 30 minute to and hour or overnight if you like. The longer the better.

Once you have removed the eggs, strain off the liquid and serve it hot with the eggs as a tea drink. This is why I leave out the soy sauce and the salt. Otherwise, you can strain the liquid, add some addtional water to a large stewing pot and toss in a cut up chicken. In this case you can add soy sauce and other spices to taste.

Remove the shells from the eggs and rub them with sesame oil for added flavor and to make them pretty and shiny ! : )

Serve as I have shown above with pickled ginger, the kind you would use for sushi and a small dish of tamari or soy sauce.

A small green salad, Japanese pickles and shredded daikon radish also go very well with these eggs.

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