茶葉蛋

My grandfather has grown fond of these. He is diabetic and under going dialysis three times a week. Which means he is weak and not eating well, but he loves these, and he needs the protein from the egg whites. So I make him a batch every other week or so and he will have them with his meals. Here is the basic recipe and method.

Ingredients:
12 eggs
5 cups water
6 tablespoons soy sauce
3 tablespoons pu-erh tea
1 cinnamon stick or 1 teaspoon of cinnamon
1 star anise
3 cloves
1/2 teaspoon Chinese five-spice powder
3 teaspoon sugar

1. Wash eggs first, put eggs in the pot, add water, bring to boil, remove from stove, set cover for 15 minutes. Take eggs out and rinse in cold water. Crack the egg shells with the back of a spoon, more cracks will give more flavor.
2. Add all the spices to the water the eggs were boiled in, bring to boil and put the eggs back in, bring to boil and simmer on low heat for 1 hour, let it seep for at least 4 hours before serving. Can reheat to add more flavor and reheat to eat if you prefer it hot/warm.

These are easy to make and can make in advance.

Hong Kong Style Egg Waffle 雞蛋仔

This is one of the yummy street foods I would buy in Hong Kong. Every I walk buy a vendor selling these, I'm always tempted to buy one. My father in law was kind enough to locate one of these waffle pans and brought it over to me all the way from Hong Kong last month! Thank You!

I found a recipe online and made some adjustments and the results were absolutely yummy! Ask my kids...Nathan, who just turn 19 months stuff 4 in his mouth and ignored everyone until he was done eating a lot of them! Here is what I have, of course its not strict, I realize you can adjust the ingredients and still have it coming out perfect.

Ingredients:
2 eggs
200 mL of milk (or 3/4 water with 1/4 evaporated milk)
1/2 teaspoon of vanilla
2 teaspoon of baking powder
2/3 cup of sugar
1 cup of all purpose flour
1/4 cup of tapioca starch (or corn starch)
2 tablespoons of vegetable oil (canola, olive, or grapeseed oil all work too)

1. On medium speed, beat eggs for 2 minutes, add in milk, vanilla, sugar and baking powder, continue to beat on medium speed for 2 minutes.
2. Shift flour, starch into the egg mixture and beat to combine, about a minute, on medium speed, add in oil and beat to combine.
3. Cover batter and refrigerate for 1 hour, can also be used immediately. But letting it rest will let the waffle rise more. Bring to room temperature before using.
4. Brush oil on the pan, then fill waffle pan 80% and then close lid and turn, heat each side for 1 minute on medium low heat.