Wednesday, 24 October 2012

Red Dates and Egg Tea

Red Dates with Egg Soup01
  • 30 pitted red dates
  • rice bowls water
  • egg, at room temperature
  • Rinse red dates thoroughly. Drain well. Set aside.
  • Put water and red dates in a saucepan. Cook over medium-high heat and bring it to a boil. Reduce heat and simmer for about 45 minutes, until about 1 rice bowl of water left.
  • Carefully place an egg in a small saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce the heat and simmer gently for 3 minutes for a runny yolk, or cook for a longer time according to your preference. Drain the egg with a slotted spoon. Immediately transfer to a bowl of very cold water. Leave it to cool and peel off the shell. Transfer back into the saucepan of red date tea. Warm the egg up a bit. Done. Serve immediately.

  • The sweetness of this tea is just right. If you’d like to have it sweeter, add some rock sugar while you cook the red dates.
  • This recipe calls for dried red dates without pits. If you can only get whole red dates with pits inside, simply soak in water until they become soft, then you can remove the pits with a pair of scissors very easily.
  • Normally, you need about 15 to 20 pitted red dates to make one serve. I like to have rich red date flavour, so I used 30 of them. Feel free to adjust the amount of red dates used.


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