mlana
Pearl Clutcher
Posts: 2,525 
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Post by mlana on Sept 7, 2019 20:15:25 GMT
Since DD came home from China, we have been experimenting making Chinese Tea Eggs, usually in the IP. Normally we make a dozen or so, let them sit in the sauce overnight outside the fridge, then peel them and store them in the sauce inside the fridge for however long they last. Usually they are gone within the week.
Since I also made soy sauce eggs when I made the last batch of Tea eggs, I didn't make a lot of either. I'm out! and it's been almost a week since I made the first batch.
Do you think it would be safe to reuse the liquid with another batch? I think that the soy sauce and Shaoxing in it would make it safe, but I don't want to get sick! LOL.
Anyone done this? Or have a great recipe you'd like to share? Mine is good, but I'm always looking for better.
Thanks!
Marcy
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Post by mollycoddle on Sept 7, 2019 20:21:36 GMT
I have never heard of them, but I’m intrigued. Off to google.
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Deleted
Posts: 0
Aug 18, 2025 21:42:23 GMT
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Post by Deleted on Sept 7, 2019 20:36:42 GMT
Since DD came home from China, we have been experimenting making Chinese Tea Eggs, usually in the IP. Normally we make a dozen or so, let them sit in the sauce overnight outside the fridge, then peel them and store them in the sauce inside the fridge for however long they last. Usually they are gone within the week. Since I also made soy sauce eggs when I made the last batch of Tea eggs, I didn't make a lot of either. I'm out! and it's been almost a week since I made the first batch. Do you think it would be safe to reuse the liquid with another batch? I think that the soy sauce and Shaoxing in it would make it safe, but I don't want to get sick! LOL. Anyone done this? Or have a great recipe you'd like to share? Mine is good, but I'm always looking for better. Thanks! Marcy Personally, I wouldn't for these. |
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Post by scrapperal on Sept 7, 2019 21:51:43 GMT
I reuse the liquid. That's a lot of soy sauce to toss out for each batch. I don't keep the tea or spices. I keep the liquid in a jar in the fridge and reuse it once or twice, adding more tea/spices each time. I can't remember how long I keep the liquid, but not for more than a couple weeks.
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Deleted
Posts: 0
Aug 18, 2025 21:42:23 GMT
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Post by Deleted on Sept 8, 2019 1:55:00 GMT
I am trying out a recipe that says the liquid can safely be re-used AS LONG AS each egg is removed from the liquid with a clean utensil. If your family gets the eggs out with their fingers then don't re-use it.
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mlana
Pearl Clutcher
Posts: 2,525
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Post by mlana on Sept 8, 2019 4:01:06 GMT
Thanks, Y'all!
DD says that the shops where she bought them in China and now in the US keep the liquid for forever! Um, I'm not comfortable with forever, but I think with the amount of sodium in the soy sauce and the LARGE amount of soy sauce used, I could maybe go for a couple of times.
Here's what I'm going to do, I think...LOL
I'll used the liquid again, but I'll use it in the IP as well, not just in the jar. It will go thru the high pressure of the cooking process again, and that should help, right? Anyway, I'm going to add more tea but not more soy sauce or spices - I think I might have overdone both when I made the first batch. After we finish we this batch, I'll discard the liquid and start over.
I'll let you know how it turns out.
Thanks!
Marcy
(PS - we are definitely fork users - clean forks at that - when we take things out of pickle type containers. It only took once for us to see the scum that forms when you use your fingers to change us to fork users.)
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Julie W
Drama Llama
Posts: 5,209
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Post by Julie W on Sept 8, 2019 13:16:33 GMT
I tried re-using the liquid before when I've made soy sauce eggs, but the end result did not taste the same to me. Good luck!
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mlana
Pearl Clutcher
Posts: 2,525
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Post by mlana on Sept 8, 2019 16:42:07 GMT
I tried re-using the liquid before when I've made soy sauce eggs, but the end result did not taste the same to me. Good luck! Thanks! They're still in the pot soaking. I did add a bit more liquid and some more tea. We'll see! Marcy |
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Post by femalebusiness on Sept 8, 2019 20:10:05 GMT
Never heard of tea eggs and they look disgusting  ... But I can't wait to try them  . I love soy sauce and all of those spices. I am going to make them this afternoon. I would think there would be no problem reusing the marinade if it was kept in the fridge and reheated to simmer before using it again. |
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mlana
Pearl Clutcher
Posts: 2,525
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Post by mlana on Sept 9, 2019 5:48:06 GMT
Never heard of tea eggs and they look disgusting ... But I can't wait to try them . I love soy sauce and all of those spices. I am going to make them this afternoon. I would think there would be no problem reusing the marinade if it was kept in the fridge and reheated to simmer before using it again. They are surprisingly good! I made 18 this time and DD, who had asked for 10, took at least 12 after eating 2 here. LOL I was not surprised. The spices were not as pronounced this time, but the tea flavor did come thru a bit more, which is nice. I used old Lipton Decaf family size tea bags since I wasn’t expecting the tea flavor to come thru as strong as it did. The Liptons was fine and I’ll use it until its gone, but I may try using some of the black tea I use for my kombucha. I think I could actually get some really good flavor out of the actual tea I use for the kombucha, once it steeps the first time. I normally make tea for me with the used tea leaves, so I bet it would work here, too. LOL I love being thrifty, but I will experiment with a smaller batch the first time. Give them a try, they’re very good. Marcy |
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peppermintpatty
Pearl Clutcher
Refupea #1345
Posts: 4,209
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Post by peppermintpatty on Sept 9, 2019 12:36:56 GMT
Aww man, I was interested in these until I saw that star anise and Chinese 5 spice are commonly used. I am always up for trying new things and love unusual foods but I absolutely HATE 5 spice!
Question though- you are saying you use a lot of soy sauce but all the recipes I have seen only use a few tablespoons of the soy sauce?
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Post by moonglowe21 on Sept 9, 2019 13:47:33 GMT
Aww man, I was interested in these until I saw that star anise and Chinese 5 spice are commonly used. I am always up for trying new things and love unusual foods but I absolutely HATE 5 spice!
Question though- you are saying you use a lot of soy sauce but all the recipes I have seen only use a few tablespoons of the soy sauce?
I think you only use a TBS or so in the tea eggs, but the recipes I’ve seen for soy sauce eggs use about 1 cup of soy sauce for 6 eggs, so if op doubled that or even tripled it, it does start to add up to a lot of soy sauce. Either way, not too sure I will ever be trying these lol!  |
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... But I can't wait to try them 
. I love soy sauce and all of those spices. I am going to make them this afternoon.
