Making the perfect dish
Tea isn't just for sipping. Look beyond the cup, and you'll discover a host of new ideas to infuse your cooking with your favourite Twinings blends.
Breads & SconesFruit LoafFatless Tea BreadHoney Tea BreadFruit Tea BrackTea SconesBanana Tea Muffins
Entrees, Appetizers & SaladsDarjeeling Prunes In BaconIndian KidneysBrewed Lamb CasseroleRaw Fish Salad With Darjeeling Tea, MarinatedSteamed Savoury RiceCamomile and Chive MousseWild Rice Consomme With Earl GreyTea-Steeped Eggs
Sweets & DessertsTwinings Lady Grey CookiesTwinings Holiday Tea Shortbread CookiesFruit Berry MaltedBlackcurrant Tea MousseBlackcurrant Ice CreamEarl Grey Ice CreamEarl Grey CreamsMrs. Twining's Tea GelatineApricot Tea MousseTea Ice Cream
Twinings Tea: Any Black Tea
Makes 12 pieces.
- 6 eggs
- 2 tea bags
- 1 tbsp salt
- 1 tsp star anise
- Hard boil the eggs and cool. Crack the shells but do not shell. When cracking the shells take care not to hit the eggs so hard that parts of the shell will fall away.
- Place the eggs in a saucepan with just enough water to cover them. Add 1 tbsp salt and 1 tsp star anise. Bring to the boil.
- Add the 2 teabags. turn the heat down to a low simmer for 1 hour.
- Remove from the heat and leave in liquid overnight.
- To serve, shell and slice in half. Serve cold.
Providing the shells have been properly cracked, the liquid seeps through and etches picturesque lines on the eggs, besides giving them a tea flavour.