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Spicy Iron Eggs II
|Spicy Iron Eggs II|
2 fresh red chili peppers, seeded, and minced
2 fresh green chili peppers, seeded and minced
12 chicken eggs, at room temperature
1 Tablespoon thick soy
1/2 teaspoon sesame oil
6 cups prepared black tea
1 envelope mixed spices, to taste
1. Heat wok, add chili pappers, and stir-fry until soft, then remove and set aside.
2. Using thin nail or egg end punch, put nail hole in the large flat end of each of the eggs Put them in a large pot and add six or more cups of water to cover them. Bring to below the boil, reduce the heat and simmer for ten minutes. Turn off the heat source and let eggs cool for half an hour, then peel them and discard the water.
3. Return eggs to the pot, add soy, sesame oil, the black tea, and the seasoning packet. Bring to the boil, reduce heat, and simmer for ten minutes, then turn off the heat source. Allow ro cool for one hour. Then repeat this cooking process seven more times. After that, remove eggs and refrigerate them until served or keep them and use within five days, keeping them in the refrigerator.