Thousand-Year-Old Deviled Eggs and Crab |
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Prep Time: 30 Minutes Cook Time: 1440 Minutes |
Ready In: 1470 Minutes Servings: 6 |
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The recipes in “Steeped in Tradition” are from Eat Tea: Savory and Sweet Dishes Flavored with the World’s Most Versatile Ingredient, by Joanna Pruess with John Harney. Many years ago, I made eggs like this steeped in tea but I never deviled them. This recipe is a little too spicy for me but the others enjoyed them thoroughly! From Country Home Magazine, Dec. 07/Jan. 08. Ingredients:
6 eggs |
6 darjeeling tea bags or 6 other black tea bags |
1/4 cup soy sauce |
6 ounces crabmeat, picked over and flaked |
1/4 cup minced shallot |
2 tablespoons minced pickled ginger |
1 tablespoon pickled ginger liquid (optional) |
6 tablespoons mayonnaise, regular or 6 tablespoons reduced-fat mayonnaise |
1/2 teaspoon rice wine vinegar |
1 pinch wasabi powder or 1 pinch wasabi paste |
fine sea salt, to taste |
white pepper, to taste |
1 slice pickled ginger (garnish) |
chives, cut into 1-inch lengths (garnish) |
Directions:
1. Put eggs in a saucepan; cover with water.
2. Bring just to a boil.
3. Reduce heat; gently simmer 10 minutes.
4. Lift out eggs with a slotted spoon; set aside.
5. When cool enough to handle, roll eggs on a counter to crack shells all over.
6. DO NOT PEEL!
7. Meanwhile, bring 3 cups of water to a boil, add the tea bags and soy sauce; remove from heat and steep 5 minutes.
8. Discard tea bags, squeezing to extract as much liquid as possible.
9. Place eggs in liquid, simmer gently for 10 minutes, then refrigerate for 6 hours or overnight in liquid.
10. Drain eggs; peel and blot dry.
11. Let them stand for at least 1 hour uncovered in the refrigerator for the marbled pattern to develop.
12. Carefully cut the eggs in half lengthwise; remove and mash the yolks.
13. Combine yolks with crabmeat, shallots, and minced pickled ginger.
14. Blend the pickled ginger liquid (if using), mayonnaise, vinegar, and wasabi together; combine with crab mixture.
15. Season to taste with salt and pepper.
16. Fill each egg half with rounded mound of the crab mixture.
17. Top with a small slice of pickled ginger and a piece of chive.
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