Chinese Tea Leaf Eggs Recipe Reviews - Allrecipes.com (Pg. 3)
Photo by Caroline C
Reviewed: Jun. 14, 2006
These looked very very pretty, but the flavor was not at all good. Fun to do but I won't be making them again. Thanks anyway.
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Photo by Caroline C

Cooking Level: Expert

Living In: Fort Lupton, Colorado, USA

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Reviewed: Feb. 22, 2006
Way too salty, and I had to keep on adding more water. If I ever make these again, I will definately add less salt, and put more water to start off with.
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10 users found this review helpful

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Reviewed: Jul. 9, 2005
How can you argue with success? I took them to a large group potluck today, and when I brought them in the hostess carried them around to show every guest, even before placing them on the table. Almost everyone who saw them came to me and asked how I did it--including several of the children! I, personally thought they needed a tad of salt.
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Reviewed: Nov. 14, 2003
I love Chinese tea leaf eggs. Always takes longer to make than you'd think though. This version is okay but search around for other versions on the internet for other spices to put in.
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Reviewed: Feb. 4, 2003
I fudged a bit and only used water, soy, Wort. sauce and tea leaves. Make sure the cracks in the eggs break the thin membrane between the shell and the egg otherwise you won't get the marbling.
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Reviewed: Nov. 26, 2002
This is one of those suprising recipes. You read it and think it just can't taste good, but it turns out remarkably well. I ommitted the black soy sauce since I don't know the difference. I let the eggs soak at least overnight in the refrigerator. I peel, slice lengthwise and place yolk side down on my most elegant glass platter. The appearance is of delicate marble eggs. Even kids love the taste. I call them 1000 year old eggs after the traditional Chinese dish...not the same at all, but they look antique!
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Photo by SURFWENCH

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Displaying results 21-26 (of 26) reviews

 
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