Thursday TeaDay 4/16/09 TeaCook?

[Chip]

I've always wanted to make my own tea-infused eggs. I saw a lot of vendors selling them on the streets in China. Maybe this will inspire me

I went for a "marble look" so I rolled the eggs with the shell on and put them back in the hot water after adding the matcha. I stirred them up a few times each day to suspend the matcha. Really pretty cool llooking eggs after peeling.

It took a few hours after peeling and exposure to air for the marbling to really become noticable.

I ave done this with other tea as well, like black. Of course, you can just eel the eggs and put them in the tea as well.

[kymidwife]

My cooking with tea usually consists of adding whatever infused tea liquor I have on hand, in place of water... like for steam-sautee'd veggies... in rice... over meat in the crockpot, whatever. No matter which tea I use, I always feel there is more body to the flavor of the finished product, more umami, more depth.

I also made the marbled eggs, but used lapsang... the fragrance was great, the marbled color was very pretty, but I was diappointed that more flavor was not transferred to the eggs.

Only had some iced tea so far.... needing something hot, and maybe green or darjeeling...

[teashionista]

Marbled eggs might be just the thing for the weekend! This would be a great way to use up some tea that's been sitting around for a while (like some home-roasted TGY, or that 1/2 sample pack of Lapsang). Hmmm... might even make some green eggs with last season's sencha.

Only what would I do with all the eggs?

[Chip]

Marbled eggs might be just the thing for the weekend! This would be a great way to use up some tea that's been sitting around for a while (like some home-roasted TGY, or that 1/2 sample pack of Lapsang). Hmmm... might even make some green eggs with last season's sencha.

Only what would I do with all the eggs?

Eat them of course!

For marbled eggs, you have to use a reallly strong brew since the exposed surface area is relatively small.

If you peel the eggs and then put them in the tea, more flavor would be absorbed, but no marbleling.

[daughteroftheKing]

Other than with rice, I just don't think about cooking with tea. But this question reminded me that I hadn't popped over to TeaChef for a long time - some yummy sounding stuff over there.

This morning's first 2 cups were of a Japanese Cherry Sencha, followed by 7 or 8 infusions of Ali Shan. Then the T@3 gals very much enjoyed White Mangosteen this afternoon.

Some weeks Thursday's T@3 group is only 2 of us, but we were 6 today (in my crowded office!) as a new co-worker was so excited to discover we had a tea tradition. Ah, a potential addict

[JP]

I'll still go with the mess Sargent. I know that the dinner will be good!

[Shelob]

Well, green tea rice is as far as I have experimented w/tea and cooking. Although, come to think of it I have sauteed spent leaves and dashed them w/soy or tamari sauce for a quick snack!

Must check out some of the recipes in TeaChef!