Che Hot Ga (Tea Braised Eggs with Longan and Jujube), Sweetened with Monk Fruit

Method

1. Bring a pot of water deep enough to cover the eggs to a boil, add 5 chicken eggs, cook over medium heat for 10 minutes, and turn off the heat.
2. Lift the eggs into a basin of cold water so they peel easily, let them cool a little, then peel them.
3. Bring 1.5 liters of water to a boil, add 20g black tea, lower the heat, simmer for 5 minutes, then turn off the heat, cover, steep for another 20 minutes, and strain out the leaves.
4. Pour the tea into a large pot, stir in 72g kOBE Monk Fruit Blend until dissolved, add the peeled eggs, and braise over low heat for about 1 hour.
5. Once the eggs have turned deep brown, add 30g jujube, 30g dried longan and 10g goji berry, cover, and cook over low heat for another 30 minutes.

Tips

• Boil the eggs just to set, since overcooked eggs turn rubbery while they braise in the tea.
• This is good hot or cold, and an overnight rest in the fridge lets the eggs take up more flavor.
• Stir the kOBE Monk Fruit Blend into a little warm water first, then pour that into the cold liquid.
• A full hour of braising is what turns the eggs deep brown, and cutting it short leaves the whites pale and the flavor thin.
• Braise over very low heat without vigorous stirring so the whites do not pit.