Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sig's tea eggs with orange and blueberry chutney. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Roll eggs onto a table to carefully crack the shell, do not peel. Again boil in a litre of fresh water water add salt tea and spices. Then with the back of a spoon, carefully make dents all over the eggs without removing any of the egg shell. The goal is to let liquid in, not to destroy the eggshell.
Sig's Tea Eggs with Orange and Blueberry Chutney is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Sig's Tea Eggs with Orange and Blueberry Chutney is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook sig's tea eggs with orange and blueberry chutney using 15 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Sig's Tea Eggs with Orange and Blueberry Chutney:
- Get chutney
- Make ready 2 each apple and oranges peeled and chopped
- Take 125 grams raisins
- Take 60 grams sugar
- Prepare 1/2 tsp salt
- Get 1 tsp ground ingwer
- Get 1/4 tsp ground nutmeg
- Take 1/8 litre red wine vinegar
- Make ready 250 grams blueberry jam
- Prepare 2 tbsp orange marmalade
- Prepare tea eggs
- Take 8 eggs
- Make ready 2 tsp salt
- Make ready 3 tbsp black tea
- Prepare 1 tbsp mixed spices like star aniseed,cinnamon,pepper, fennel, cloves
This fabulous recipe for Blueberry Chutney is perfect as a sandwich spread (especially with ham), and is also wonderful warmed and served over cream cheese or softened Brie or Camembert cheese as an appetizer. Chutney is just a mixture of fruits and vegetables, cooked with vinegar and spices until thick. More interesting than a regular hard-boiled egg, simpler than a deviled egg, tea eggs have a little salt, a little soy, a hint of tea and a beautifully marbled look. Enjoyed by Chinese for centuries, tea eggs are great hot or cold, savored on a plate or eaten on the run.
Instructions to make Sig's Tea Eggs with Orange and Blueberry Chutney:
- Peel and chop apples and oranges boil gently with all ingredients of chutney until thick, add the jam and marmalade and reheat gently, set aside to cool keep in jar to serve with eggs
- Boil the eggs in a litre salted water for ten minutes. Roll eggs onto a table to carefully crack the shell, do not peel. Again boil in a litre of fresh water water add salt tea and spices. Boil until the shell has taken on a dark colour, turn of the heat, leave the eggs stand for about 30 minutes in teawater peel the eggs leaving the membrane between egg and shell intact, serve with the chutney
More interesting than a regular hard-boiled egg, simpler than a deviled egg, tea eggs have a little salt, a little soy, a hint of tea and a beautifully marbled look. Enjoyed by Chinese for centuries, tea eggs are great hot or cold, savored on a plate or eaten on the run. See more ideas about tea eggs, eggs, tea. Dip the eggs into the cups, submerging each egg completely until it reaches an appealing color. Sig, I was drinking lychee juice, unspiked.
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