![\"Uova](\"http:\/\/farm3.static.flickr.com\/2223\/2243189129_6c7b746217.jpg\")
<\/a><\/div>\nDeutsche Ecke<\/span>
\n
\nMarmorierte Tee-Eier
\n<\/span>
\nZutaten:<\/span>
\n<\/span><\/span><\/p>\n\n- 4 Eier<\/li>\n
- 3 EL schwarzer Tee<\/li>\n
- 1 Zimtstange<\/li>\n
- 2 Sternanis<\/li>\n
- 1\/2 TL grobes Salz<\/li>\n
- 4 EL dunkle Sojasauce<\/li>\n
- F\u00fcnf-Gew\u00fcrze-Pulver oder Sesamsalz zum W\u00fcrzen<\/li>\n<\/ul>\n
Zubereitung:<\/span>
\nDie Eier in einem Topf mit kaltem Wasser bedecken, zum Kochen bringen und 5 Minuten k\u00f6cheln lassen. Die Eier in kaltem Wasser kalt abschrecken und vorsichtig mit der Hand auf der Arbeitsfl\u00e4che rollen oder leickt klopfen, so dass die Schale rundherum Risse bekommt. 500 ml Wasser mit dem Tee, der Zimstange, dem Sternanis, dem Salz und der Sojasauce zum Kochen bringen, die Eier hinzugeben und ca. 30 Minuten zugedeckt k\u00f6cheln lassen bis die Schalen sich dunkelbraun f\u00e4rben. Die Eier sch\u00e4len und mit der Gew\u00fcrzmischung oder Sesamsalz servieren.<\/span><\/p>\nLeicht ver\u00e4ndert nach „Salz und Pfeffer“ – Jody Vassallo – Christian Verlag<\/p>","protected":false},"excerpt":{"rendered":"
Quando ho visto per la prima volta questa ricetta mi sono detta „queste le provo“. Non tanto perch\u00e8 mi piacciono le uova sode, ma perch\u00e8 trovo che siano davvero belle. Vengono servite come antipasto in China in occasione di un men\u00f9 importante. In rete ho letto che si possono fare anche con il t\u00e8 verde. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[58,6],"tags":[],"class_list":["post-135","post","type-post","status-publish","format-standard","hentry","category-antipasti-e-finger-food","category-cucina-asiatica-thai-giapponese-e-cinese"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pRpOY-2b","_links":{"self":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/posts\/135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/comments?post=135"}],"version-history":[{"count":0,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/posts\/135\/revisions"}],"wp:attachment":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/media?parent=135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/categories?post=135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/tags?post=135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Uova](\"http:\/\/farm3.static.flickr.com\/2354\/2243189133_e2c7e1de80.jpg\")
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