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Chinese Deviled Eggs with Pork Floss and Nori Seaweed Flakes

This post is sponsored by Egg Farmers of Canada and I have been compensated monetarily. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen!.

Chinese Deviled Eggs with Pork Floss and Nori Seaweed

Chinese Deviled Eggs with Pork Floss and Nori is the perfect fusion twist of the classic deviled eggs recipe with a combination of a few simple ingredients bursting with umami flavours. The base is made with a smokey hard-boiled Chinese Tea Leaf Eggs and upgraded with kewpie mayo, pork floss, nori flakes and paprika for an extra pop of heat.

Why Are Deviled Eggs Called Deviled Eggs?

Classic deviled eggs are the perfect healthy snack for the holidays, potlucks and gathering parties. But “why are deviled eggs called deviled eggs?

According to Google, the term “deviled,” about food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.

eggs

Health Benefit of Eggs

So there is nothing genuinely devilish about deviled eggs!

In fact, eggs aren’t just delicious. They are incredibly nutritious and a great source of high-quality protein. Eggs are rich in vitamins A, B2, B6, B12, D, selenium, zinc, iron and copper!

Eggs are inexpensive, versatile, and an essential and versatile ingredient for cooking!

#WorldEggDay

Did you know that Oct 9th is deemed #WorldEggDay ? On Oct 9th, Egg Farmers of Canada celebrates the heroes, champions, and egg farmers from coast to coast in our food industry who work together to deliver the fresh, local, high-quality eggs that Canadians love to enjoy! Like many others, recent events spotlight the importance of doing what we can to support our friends, neighbours, and community members.

Giving back and supporting communities across Canada is a cornerstone of the egg farming sector.

Canada’s egg farming sector stepped up in a big way, donating millions of eggs to food banks across Canada.

How will you be enjoying your small but might egg on World Egg Day?


Let us know in the comments below or simply tag #WorldEggDay #Journéemondialedeloeuf @eggsoeufs and @instanomss and #instanomss !

Chinese Deviled Eggs with Pork Floss and Nori

How to Make Deviled Eggs

Deviled eggs are easy to make and simply requires cooking a few hard-boiled eggs. But the best deviled eggs are perfectly cooked hard-boiled eggs without the chalky green rim around the yolk.


Let’s talk about…

How to cook perfect hard-boiled eggs every time!

  1. Bring a pot of water to a boil first.
  2. Ensure there is enough water to cover the eggs by about an inch.
  3. Place the eggs into the pot gently with a skimmer.
  4. Set a timer immediately and cook the eggs to your desired doneness.
  • 6 minutes 50 seconds: perfect soft-boiled egg with an unctuous texture
  • 8 minutes: soft yolk with firm white
  • 10 minutes: soft-centred hard-boiled eggs
  • 13 minutes: the ideal hard hard-boiled egg without the chalky green rim around the yolk! Anything beyond 14 minutes would be considered overcooked.

While the eggs are cooking, fill a large bowl with ice and cold water.
Transfer the eggs to the ice bath to cool asap. Placing the eggs in an ice-water bath will stop them from cooking and maintain your perfect egg texture!

Marinate the Eggs

Once the eggs are cooled, lightly crack the eggshells by tapping it with the back of a spoon. Be careful, and don’t fully break the shell. You simply want the eggshells slightly cracked to let the marinade seep through to infuse and marble the eggs.

The Chinese Tea Leaf Eggs Base has a beautiful marbled surface. It is rich in umami flavours after bathing in a savoury marinade consisting of light and dark soy sauce, star anise, cinnamon, Sichuan peppercorns, shaoxing wine and obviously, black tea leaves.

Once your eggs have marinated overnight in the refrigerator – longer for two to three days if you prefer a thicker egg yolk. The eggs will become more flavourful and saltier over time.

Chinese Deviled Eggs with Pork Floss and Nori

Assembling Deviled Eggs

Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.

Mash the yolks with a folk and add in kewpie mayonnaise, smoked paprika, salt and pepper. Mix everything together until smooth.

Use a spoon or a piping bag to add a portion of the deviled egg yolk mixture back into the hold of each egg white. You can use a ziplock bag instead of a piping bag. Simply cut a small hole at the corner and use that as a tip.

Dust smoked paprika for garnish, add on shredded pork floss, and sprinkle with nori komi furikake seasoning on top.

Serve these tiny umami flavour bombs to your guests!

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Chinese Deviled Eggs with Pork Floss and Nori Seaweed Flakes

Chinese Deviled Eggs with Pork Floss and Nori Seaweed Flakes

  • Author: Nancy
  • Prep Time: 35
  • Cook Time: 25
  • Total Time: 1 hour
  • Yield: 8 eggs 1x
  • Category: appetizer, snack
  • Method: Boil
  • Cuisine: Chinese, Fusion

Description

Chinese Deviled Eggs with Pork Floss and Nori Seafood Flakes are the perfect fusion twist of the classic deviled eggs recipe with a combination of a few simple ingredients bursting with umami flavours. The base is made with delicious hard-boiled Chinese Tea Leaf Eggs and upgraded with kewpie mayo, pork floss, nori komi furikake flakes and smoked paprika for an extra pop of heat. 


Scale

Ingredients

Chinese Tea Leaf Eggs

 

Deviled Eggs

 


Instructions

Bring the eggs to room temperature by leaving them out of the refrigerator for 20 mins.

 

Preparing the Marinade

  1. In a small pot, add all the ingredients except the eggs. Bring the mixture to a boil and then reduce to low-medium heat and simmer for 10 minutes.
  2. Once done, remove and discard the tea bags. 
  3. Set aside and let cool completely.

 

 

Cooking Perfect Hard-Boiled Eggs (Stovetop Method)

  1. Boil a large pot of water. 
  2. Carefully place the eggs into the boiling water and cook for exactly 13 minutes. Stirring slowly to distribute heat evenly for the first minute.
  3. While the eggs are cooking, fill a large bowl with ice and cold water.
  4. Transfer the eggs to the ice bath to cool.

 

Marinating the Eggs

  1. Once the eggs are cool, gently crack the eggs by tapping the shell with the back of a spoon. 
  2. Make sure the eggs shells are cracked enough so the marinade can seep into inside and marble the eggs. You can also opt to peel the eggs and marinate the eggs without any shells; however, this will not create the “marbled” effect. 
  3. Place the cracked eggs into a container, then pour the marinade in until the eggs are completely submerged.
  4. Marinate overnight for 24 hours in the refrigerator. Marinate longer for two to three days if you prefer a thicker egg yolk. The eggs will become more flavourful and saltier over time. 

 

Assembling the Deviled Eggs

Assemble the Deviled Eggs the day you plan to enjoy them. Assembly time simply takes approximately 10-15 minutes. So I recommend you prepare these 30 minutes just before you plan on serving them to your happy guests!

 

  1. Remove the yolk to a small bowl with a spoon and place the egg whites on a separate plate.
  2. Mash the yolks with a folk and add in kewpie mayonnaise, smoked paprika, salt and pepper. Mix everything together until smooth.
  3. Use a spoon or a piping bag to add a portion of the deviled egg yolk mixture back into the hole of each egg white. You can use a ziplock bag instead of a piping bag. Simply cut a small hole at the corner and use that as a tip.
  4. Dust smoked paprika for garnish, add on shredded pork floss, and sprinkle with nori komi furikake seasoning on top.
  5. Serve these tiny umami flavour bombs to your guests!

 

 



Notes

Chinese Tea Leaf Eggs can be made ahead of time. Simply cook the eggs to a perfect hard-boiled instead of a soft-boiled yolk.

 

 

Keywords: Deviled Eggs Recipe, Asian Deviled Eggs Recipe, How to cook perfect hard boiled eggs, best hard boiled eggs recipes, best soft boiled eggs, Chinese, Chinese tea leaf eggs, 茶葉蛋, momofuku eggs, soft boiled eggs, hard boiled eggs, 63 degree egg, appetizer, snacks

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