Tea eggs look so pretty when they're peeled, with the tea-colored markings on the white. There are other variations on this idea. When I was a kid, my mother used to put crackled hard-boiled eggs into the water from boiling beets, so the eggs had pink-colored markings and a faint flavor of beets. What else can people use to make eggs more colorful? This is the time of year when people in Western countries make a lot of hard-boiled eggs so they can dye the shells bright colors to celebrate the Christian holiday of Easter. But instead of chemical dyes, using food to color the eggs is more tasty, and more healthy.
I do tea eggs the same method of making Ramen egg. I soft boil the eggs and let them be submerged in the broth in the fridge for 2-3 days. I like when the yoke is runny and creamy instead of the dry hard boiled yoke.
Simply love these eggs. Great episode once again and bonus wS Jessica back on camera. Wishing Everyone a Wonderful Day and please Spread Sum Kindness to Others today.
It's easy to cook at home. All you need are eggs, cheap tea bags, and salt. Of course adding herbs and soysouce can enhance its taste but the minimalist version is already good.
There's a nitrogen / protein odor that get infused into the initial boil of water, you need to toss that water away otherwise it would smell like nitrogen fertilizer.
Mannnn, I saw these at an H-Mart yesterday. I love trying new foods from different cultures, but I was a bit intimidated. So I didn't buy any. Next time, I'm gonna give them a go, lol.
Removing the egg shell does cause it to go faster, but that might not be a good thing. By the time the egg yolk has flavor, the egg white is over spiced and bitter. Taking it low and slow allows for more delicate flavors to be dispersed evenly throughout the egg. Source: I did this myself and it wasn't good LOL
The science behind the “flavor-binding” is overtly simplified. Logically, yes, the eggshells can potentially weaken in the acidic broth. But flavors “binding” to the egg through negative-positive charge? Nahhh it’s just tasty
Singapore has a Chinatown because of its colonial history under the British. It's majority Chinese population comes from the masses of Southern Chinese merchants and laborers that emigrated in the 19th century, but it's not a Chinese country per se.
![Running Yolk Chinese Tea Egg Recipe - Easy and Delicious [茶叶蛋]](http://i.ytimg.com/vi/NNDyuZ0RsEs/mqdefault.jpg)
After living in China for 7 years, I actually prefer tea eggs to normal plain boiled eggs now.
@marie sandal It is more flavoursome than the normal boiled egg.
*Sinification intensifies*
@@BygoneChina uhmmm....
Love the science explanations that go along with all the food videos!
Tea eggs look so pretty when they're peeled, with the tea-colored markings on the white. There are other variations on this idea. When I was a kid, my mother used to put crackled hard-boiled eggs into the water from boiling beets, so the eggs had pink-colored markings and a faint flavor of beets. What else can people use to make eggs more colorful? This is the time of year when people in Western countries make a lot of hard-boiled eggs so they can dye the shells bright colors to celebrate the Christian holiday of Easter. But instead of chemical dyes, using food to color the eggs is more tasty, and more healthy.
Goldthread investigating the real questions.
I, for one, deeply appreciate the commitment to deliciousness.
Always commit to deliciousness 💪
I love tea eggs. In Taiwan, you can find them in 7/11s and other convenience stores in addition to mom and pop shops.
The first time I tried a tea egg was from Taiwan's 7-11. I've loved eating them ever since. 😋
I do tea eggs the same method of making Ramen egg. I soft boil the eggs and let them be submerged in the broth in the fridge for 2-3 days. I like when the yoke is runny and creamy instead of the dry hard boiled yoke.
Love getting them at any convenience store in China 😬 such a easy and yummy peotein
Simply love these eggs. Great episode once again and bonus wS Jessica back on camera. Wishing Everyone a Wonderful Day and please Spread Sum Kindness to Others today.
delicious. Good for bean curd, beef noodle
I love eating this kind of egg so i search & watch how to make .. thanks for sharing your recipe. Im a Filipino but working here in hk
Hope your eggs turn out nicely!
@@Goldthread hoping my friend. Can't wait to cook or make by my own, so that no need to go out to buy.
This looks great 👍 I will be looking for this in my local Chinese communities.
you can probably get them from your local chinese supermarket, the ranch 99s ive been too all sell tea eggs
@@jasonl9721 Thanks Jason 👍
I looked it up on Google maps and found plenty of them in my area 😉
It's easy to cook at home. All you need are eggs, cheap tea bags, and salt. Of course adding herbs and soysouce can enhance its taste but the minimalist version is already good.
@@xingyu1386 Thanks for the idea 👍 I will give it go. I like eggs cooked in many ways. Because I am senior I have to watch my consumption though 🥺
in Malaysia , when you walk through a chinese traditional pharmacy shop ...
this smell fly all over the place is like a freshener
as a fellow malaysian i can relate to that
I'm really surprised by Sichuan peppercorn!! in my tea eggs?! woaaaah
Holy crap, you guys are in Singapore ?
Like Hydra, Goldthreads tentacles are everywhere 😈
Tea eggs always taste better next day
Can I have the location of the shop
💕💕💕
The ending says to subscribe to gold thread 2??
3:24. The translation is a bit off. If you pair them well, the tea egg can enhance the flavor of the tea. Something like that.
genuine question: how come they dont do the initial boil with the broth instead of water? isn't there more flavor that way?
then you can't pre-crack the shell
There's a nitrogen / protein odor that get infused into the initial boil of water, you need to toss that water away otherwise it would smell like nitrogen fertilizer.
Can l reuse the solution.
Bisa tolong tulis bahasa Indonesia resepnya tq
Mannnn, I saw these at an H-Mart yesterday. I love trying new foods from different cultures, but I was a bit intimidated. So I didn't buy any. Next time, I'm gonna give them a go, lol.
💜💜💜👍👍👍👍👍
I love Chinese food even the eggs are better
Say hi ;)
Question: Why not totally remove the egg shell? Doesn't that flavor the eggs faster and better?
Removing the egg shell does cause it to go faster, but that might not be a good thing. By the time the egg yolk has flavor, the egg white is over spiced and bitter. Taking it low and slow allows for more delicate flavors to be dispersed evenly throughout the egg. Source: I did this myself and it wasn't good LOL
It will become too flavorful and won’t get the marbling
8 hours of simmering !! Do you run a gas company ?😂
I wish I could go there now, walk the streets, and buy a tea egg!
有一点点像广西口音
Tea eggs are the smell of Taiwan 7-11s.
I wonder what other kinds of tea people would use instead of black, red or oolong
nahhh .
Uggh
The science behind the “flavor-binding” is overtly simplified. Logically, yes, the eggshells can potentially weaken in the acidic broth. But flavors “binding” to the egg through negative-positive charge? Nahhh it’s just tasty
Indeed
taiwan numba wan
歹🐸郎甲塞
What's wrong with you?
really ah? singapore now european country? chinatown for singapore?
It is always there. Singapore is not China.
@@alanchen8272 i mean, isnt it singapore more of a chinese country? so why chinatown for a chinese country?
Singapore has a Chinatown because of its colonial history under the British. It's majority Chinese population comes from the masses of Southern Chinese merchants and laborers that emigrated in the 19th century, but it's not a Chinese country per se.
Uh idk tea?
I wonder how chinese people cook dogs and their dog recipes 🤔
just like how ppl in the world cooking every other kind of meat u ignorant racist❤️
@@sidekicks1403 im sorry i dont eat dog meat 😂 dog meat really taste good huh? Chinese made a festival for dog meat,
@@lifeofeli99 i know many filipino dog dishes lol.
@@mrainzooalgown2190 Philippines is has nastiest cuisine in southeast asia, Philippine cuisine is shit! Thai cuisine is the best in asia
@@lifeofeli99 nah its vietnamese