Ingredients
- 12 eggs
- 1/2 cup *chili mayonnaise
- 3 tablespoon lime juice
- 1 teaspoon salt
- 12 eggs
- 1/2 cup *chili mayonnaise
- 3 tablespoon lime juice
- 1 teaspoon salt
- 1/2 cup chinese tea, such as oolong
- 1/4 cup of a star anise
- 1/4 teaspoon cloves
- 1/2 cup soy sauce
- 12 eggs
- 1/2 cup *chili mayonnaise
- 3 tablespoon lime juice
- 1 teaspoon salt
- 1/2 cup chinese tea, such as oolong
- 1/4 cup of a star anise
- 1/4 teaspoon cloves
- 1/2 cup soy sauce
- 24 pieces of thinly sliced sashimi tuna
Preparation
Baking Directions:
Tuna Tea Eggs Steal This Recipe® Step by Step Instructions:Place the eggs in a saucepan, cover with cold water and bring to a boil.
Allow them to simmer for about 5 minutes.
Remove the eggs and shock in ice water, gently cracking the shells without removing.
Boil 1 quart of water, then turn off heat.
Add tea and spices and allow mixture to steep.
Bring the tea liquid back to a boil, add eggs and simmer for about 25 minutes.
Shock eggs again in ice water and peel immediately.
Cut the eggs lengthwise and remove the yolks.
In a bowl, mix together the eggs yolks, chili mayonnaise, lime juice and salt, until very smooth.
Place yolk mixture in a piping bag and pipe into the eggs or spoon the mixture gently back into eggs.
Lightly brush the tuna with olive oil and season with salt.
Top the eggs with a thin piece of tuna sashimi, scallions and a dusting of toasted rice pearls.
*For the chili mayonnaise, mix together a store-bought brand such as Hellmann’s with sambal and sriracha powder to desired heat.
