Hsun Tan or Smoked Eggs
Elevate your snack game with Hsun Tan, or Smoked Eggs, a mesmerizing fusion of bold flavors and artistic presentation. This Chinese-inspired recipe begins with gently cracked hard-boiled eggs steeped in an aromatic brew of black tea, soy sauce, star anise, and cinnamon, infusing them with layers of savory, spiced richness. The magic continues with a delicate smoking process using rice, sugar, and tea leaves, imparting a subtle, smoky depth to each egg. The result? Stunning marbled eggs with a smoky, umami-packed interior that will tantalize your taste buds. Perfect served warm or chilled, these eggs make for an impressive appetizer, protein-packed snack, or a standout addition to any party platter. With a balance of tradition, artisanal technique, and irresistible flavor, this recipe is your next culinary masterpiece!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 4 cups Water
- 2 tablespoons Black tea leaves
- 0.5 cup Soy sauce
- 2 whole pieces Star anise
- 1 piece Cinnamon stick
- 2 tablespoons Brown sugar
- 0.25 cup Rice (for smoking)
- 2 tablespoons Sugar (for smoking)
- 1 tablespoon Black tea leaves (for smoking)
Instructions
1. Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium heat, then reduce to low and let simmer for 10 minutes.
2. Remove the eggs from the hot water and place them directly into a bowl of ice water to cool completely. Tap each egg lightly with the back of a spoon to create cracks all over the shell while keeping the shell intact.
3. In a separate pot, add 4 cups of water, black tea leaves, soy sauce, star anise, cinnamon stick, and brown sugar. Bring this mixture to a simmer, stirring occasionally to dissolve the sugar.
4. Carefully place the cracked eggs into the tea mixture and simmer them gently for 30 minutes. Afterward, remove from heat and let the eggs steep in the liquid for another 1-2 hours to enhance the flavor.
5. Prepare the smoking mixture by combining rice, sugar, and black tea leaves. Line a wok or deep pan with aluminum foil, ensuring the foil extends up the sides. Spread the smoking mixture evenly over the foil.
6. Set a wire rack above the smoking mixture and place the tea-infused eggs on the rack. Cover the wok with a tight-fitting lid or more foil to trap the smoke.
7. Turn the heat to medium and allow the smoking mixture to heat up until it begins to smoke (about 5 minutes). Reduce the heat to low and smoke the eggs for 10 minutes. Turn off the heat and let the eggs sit in the enclosed smoke for another 5 minutes.
8. Peel the eggs carefully to reveal the marbled patterns on the whites. Serve them warm or chilled as a snack or part of a meal.
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 5065 mg | 220% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 43.4 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 375 mg | 29% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1062 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
