Why don't marbled tea eggs get rubbery?
- chowser Apr 11, 2007 04:16 AM
I have these all the time from different people and they've never been rubbery. I've been looking at different recipes and you cook them for up to 3 hours on some of the recipes. Regular hard boiled eggs would be so rubbery then. Why don't tea eggs get that way? Does anyone do anything other than the standard soy sauce, eggs, sugar, star anise, cinnamon bark? Thanks!
I'm resurrecting this old post which didn't get any responses. I, too, wonder why the marbled tea eggs don't get rubbery. I'm thinking of making deviled eggs with marbled tea eggs. Not only am I concerned about the eggs turning out rubbery, I'm concerned that the yolks will turn that grayish-greenish color that they sometimes get from being cooked too long. The deviled eggs might look sick rather than deviled! :-)
Would love to hear any thoughts!
When I make tea eggs, which stew in the liquid for a few hours, the egg yolks aren't green-grey...at first. They usually have a green-grey ring on the outside of the yolk after 3 days of being in my fridge though. So I'd suggest making your deviled eggs with freshly stewed eggs, rather than ones that have been sitting in the stewing liquid in your fridge for a few days.