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Made in the form of a Tea Ball with a handle, this utensil is designed to hold bits of ingredients that are used to make beverages and flavorful foods. Also known as an infuser, the Tea Egg is used in the same manner as a Tea Ball. The stainless steel ball-shaped head of the Tea Egg is perforated with holes and formed into two open halves. Flavorful foods such as herbs, tea leaves or other ingredients can be placed in one half of the Tea Egg while the other half is closed to keep the contents securely held within the Tea Egg. Using the extended plunger-like handle as a grip, the head of the Tea Egg is placed in hot water, soup stocks or food bases so they can be flavored with the contents held within the eggshell compartment of this utensil. As the liquid or sauce passes through the holes in the Tea Egg, the contents release the flavors within so the foods being flavored become enhanced by the ingredients within the Tea Egg. When ready to remove the Tea Egg and empty the contents, the handle is manually depressed and a half of the Tea Egg shell is opened for the removal and cleaning of the tool.
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Tea Egg term - Related Content |
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| This is a great recipe that can be served as a sandwich or on baguettes as an appetizer. |
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| A seasoned sauce that goes well with many egg dishes but especially with Egg Foo Yung to add a savory flavor to the eggs. |
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| Topped with a savory sauce, this egg dish is great for morning meals or to serve guests for a brunch, lunch or dinner selection. |
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| Made for breakfast, lunch or dinner, Egg Foo Yung provides an enjoyable way to add texture and healthy ingredients to an egg dish. |
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| This tasty salad can be varied to use whatever fresh vegetables are available. Try julienned carrots, broccoli florets, halved cherry tomatoes, thinly sliced radishes, strips of sweet pepper, or whatever you prefer. |
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A Frittata is an Italian version of the French omelet. It is open-faced and is not folded over like a French omelet and the preparation is also a bit different. A French ... |
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An omelet is usually made with 2 or 3 eggs and is cooked very quickly in a sauté pan. The bottom of the pan should be about 7 to 8 inches in diameter so that the eggs will ... |
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Tips| Substitutions
Tips
Scrambled Eggs: Scrambled eggs may turn slightly green if cooked at too high a temperature or allowed to sit in the pan for long periods. To ... |
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Composition | Color | Size | Grades | Freshness
Composition
An egg is composed of several structures that all serve an important function its construction. Besides ... |
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Pasteurized Shell Eggs
Pasteurized shell eggs are heated for a period of time to destroy any bacteria that might be present, but the process does not cook the ... |
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| Approximately 3 inches in diameter, an Egg Ring is made to hold individual eggs so they can be cooked into a perfectly round shape. An egg is simply cracked open and dropped into ... |
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| A cooking utensil that is made to hold an egg so it can be soft cooked, preparing by using a method that is referred to as "coddling" eggs. Cooked more slowly than a boiled egg, ... |
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| Similar to a scissor in design, this kitchen tool snips off the top of a soft-boiled egg so it can be eaten while still in the shell. The Cutter, which may also be referred to as ... |
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| Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs. Since all of the cholesterol of an egg is in the ... |
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| Designed with steel that can be easily compressed, this utensil squeezes the water and tea from tea bags after being steeped. Typically constructed of stainless steel, the Tea ... |
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