bubble milk tea-coffee eggs

Tea eggs are a thing. So is milk tea. So is yuanyang (鴛鴦), which is a blend of coffee and milk tea made with condensed milk. I wanted to see what would happen when you mixed all these elements together.

The eggs were stewed in a stock of coffee, black tea, coconut aminos and spices. I brought in the condensed milk/milk tea element by deviling the eggs with coconut butter.

While doing this, I was reminded of the Sunday lunch buffet I often went to as a kid where they had deviled eggs topped with sushi caviar (the small, bright orange ones) and *lightbulb goes on in head* hmmm, I thought, small tapioca pearls would be a great finishing touch since bubble milk tea is also a thing.

A bit later on, *lightbulb goes on in head again* I began wondering how a cumin-salt seasoning mix would go with the eggs (cumin and salt are often served with eggs in Middle Eastern cuisine). This became the final, finishing touch.

Aren’t the insides of tea egg shells the prettiest?

Bubble Milk Tea-Coffee Eggs
By Mia Cee || Resting Hungry Face

6 eggs

1/2 cup coconut aminos
3 tablespoons black tea or 3 black tea teabags
1 tablespoon instant coffee
3-4 star anise
2 sticks cinnamon
1-2 tablespoon Sichuan peppercorns
1/2 teaspoon fennel seeds
1 tablespoon honey (omit for Whole30)
water

1.5 teaspoons coconut butter
1/4 cup + 1 tablespoon coconut water
2 tablespoons small tapioca pearls, optional
cumin and salt, optional

1. Boil the eggs. Place the eggs in a pot and fill with water until the water level is 1 inch over the eggs. Bring to a boil, turn off heat, cover, and let stand for 10 minutes.
2. While the eggs are cooking, prepare the stock. Dissolve the coffee in 1 cup of hot water and combine with the rest of the ingredients and 3 more cups of water in a slow cooker and turn on high.
3. Once the eggs are cool enough to handle (you can put them in a cold water or ice bath after the 10 minutes to cool them down faster), lightly tap the eggs with the back of a spoon so you get a network of cracks all over the shell.
4. Place the eggs in the marinade in the slow cooker, making sure they are submerged and turn heat down to low. Cook for 6-8 hours, turn off slow cooker, and let sit overnight. Check before turning off the slow cooker that all of the eggs are still submerged. If not, add more water.
5. The next day, place the tapioca pearls in a pan filled with cold water and bring to a boil. Stir every once in a while to make sure the pearls are not sticking to the pan. Boil until the pearls turn clear and the white centers disappear. Remove from heat and drain.
6. While the tapioca pearls are cooking, mix the coconut butter and coconut water until smooth. Slice the eggs in half and carefully remove the yolks. Add the yolks to the coconut milk mixture and mix until you have a smooth paste. The consistency should be like the filling for deviled eggs. If it’s too dry, add a bit of coconut water at a time until you get the right consistency. If it’s too wet, add more coconut butter.
7. Fill or pipe the egg yolk mixture back into the eggs and top each half with 1/2 teaspoon of tapioca pearls.
8. Optional: Serve with a mixture of cumin and salt.

Notes
** I couldn’t find any black tea in the house when I was making these, so I used Earl Grey teabags. A lot of people put orange peel in their tea egg stock, so I figured the bergamot would work out.

Tea egg outtake

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