I love tea. I love egg salad. On a recent trip to Chado Tea in Los Angeles I was delighted to find tea-infused egg salad as one of the choices of little tea sandwiches (I love little sandwiches). Infusing tea into foods has become more popular in the last few years and I've used tea in baking, chocolate truffle making, and other desserts. But this was my first venture infusing something savory and it was a big success. Here's my recipe:
Tea Infused Egg Salad
3 eggs, hard boiled and cool to the touch
2 1/2 cups boiled water
3 oolong tea bags
1 1/2 Tbsp. Vegenaise
2 pinches wasabi powder
2 grinds of seasalt
4 honey wheat dinner rolls.
Put the tea bags in the boiled water in a large cup and seep for about 15 minutes. Peel the hard boiled eggs. Remove the tea bags and place the peeled eggs in the tea. Cover and refrigerate at least 8 hours. After soaking, remove the eggs, pat them dry, then dice them into a bowl. Add the Vegenaise, wasabi powder, and seasalt and mix well. Spread equally among the 4 split dinner rolls. That's all there is to it. So delicious, you might have to pinch yourself.
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| These are a few of my favorite teas |
Tea is something I've loved since I was a little girl (see profile picture below) and my Moroccan grandmother and mother would brew wonderful mint tea. Little bags of orange pekoe were the perfect comfort during a winter cold. Then I discovered the English tradition of afternoon tea with little sandwiches (love these), scones, lemon curd, etc., and thought "wow, this tea thing is really great" - special shout out to Earl Grey. More tea enjoyment came from Asian green, black and white teas, exotic Indian blends, herbal mixtures (tisanes), and appreciating how delicious teas of every kind taste, how they can lift you up, calm you down, make you feel better, and just add so much to la vida loca.
(Note: If you like a bit of fresh lemon in your tea but hate those pesky seeds, check out Melissa's Seedless Lemons at
http://www.melissas.com/Products/Products/Seedless-Lemons.aspx)
Warning: There will be a lot more about tea in the future. Probably more about little sandwiches too.
I love tea. I love egg salad. On a recent trip to Chado Tea in Los Angeles I was delighted to find tea-infused egg salad as one of the choices of little tea sandwiches (I love little sandwiches). Infusing tea into foods has become more popular in the last few years and I've used tea in baking, chocolate truffle making, and other desserts. But this was my first venture infusing something savory and it was a big success. Here's my recipe:
Tea Infused Egg Salad
3 eggs, hard boiled and cool to the touch
2 1/2 cups boiled water
3 oolong tea bags
1 1/2 Tbsp. Vegenaise
2 pinches wasabi powder
2 grinds of seasalt
4 honey wheat dinner rolls.
Put the tea bags in the boiled water in a large cup and seep for about 15 minutes. Peel the hard boiled eggs. Remove the tea bags and place the peeled eggs in the tea. Cover and refrigerate at least 8 hours. After soaking, remove the eggs, pat them dry, then dice them into a bowl. Add the Vegenaise, wasabi powder, and seasalt and mix well. Spread equally among the 4 split dinner rolls. That's all there is to it. So delicious, you might have to pinch yourself.
|
| These are a few of my favorite teas |
Tea is something I've loved since I was a little girl (see profile picture below) and my Moroccan grandmother and mother would brew wonderful mint tea. Little bags of orange pekoe were the perfect comfort during a winter cold. Then I discovered the English tradition of afternoon tea with little sandwiches (love these), scones, lemon curd, etc., and thought "wow, this tea thing is really great" - special shout out to Earl Grey. More tea enjoyment came from Asian green, black and white teas, exotic Indian blends, herbal mixtures (tisanes), and appreciating how delicious teas of every kind taste, how they can lift you up, calm you down, make you feel better, and just add so much to la vida loca.
(Note: If you like a bit of fresh lemon in your tea but hate those pesky seeds, check out Melissa's Seedless Lemons at
http://www.melissas.com/Products/Products/Seedless-Lemons.aspx)
Warning: There will be a lot more about tea in the future. Probably more about little sandwiches too.
Love eggsalad, I'll have to boil some eggs, make egg salad and then save three eggs for the over night soaking in the tea. Can't wait to get motivated to boil the eggs.
ReplyDeleteI was going to use white pepper but couldn't find it, saw the wasabi powder and though "hum, I think this could really work" and it did. Top five egg salad of all time for sure!
ReplyDeleteWasabi powder, sounds fantastic, where do you get that?
ReplyDeleteI used McCormick "Gourmet Collection" Wasabi Powder and you can probably find it at any well stocked supermarket.
ReplyDeleteEgg salad was my favorite sandwich filling when I was growing up and I still love it.
ReplyDeleteThat's so funny, your reason for using the wasabi powder, but it sounds really good that way! Are the tea-marinated eggs a Chinese technique? Do you taste the tea in the egg salad?
The tea used is oolong, so it's a' la Chinois at least. The eggs don't take on much strong tea flavor but they become kind of "smokey" and very delicious.
ReplyDeleteThank you forr writing this
ReplyDelete