Name: Masala Tzatziki Tea Eggs with Citrus Pickle Chutney
Prep time: 42 min
Cook time: 43 min
Total time: 85 min
Yield: 4 servings
Cuisine: indian
Ingredients: 6 large eggs; 3 cups water; 3 tablespoons soy sauce; 2 tablespoons black tea leaves; 1 teaspoon garam masala; 1 teaspoon cumin seeds; 1 teaspoon coriander powder; 2 medium tomatoes (diced); 1/2 cup Greek yogurt; 3 tablespoons dill pickles (finely chopped); 1 medium apple (julienned); 1 medium orange (zested and juiced); 1 medium lemon (juiced); 2 tablespoons honey; 1 teaspoon turmeric powder; 1/2 teaspoon red chili flakes; 2 cloves garlic (minced); 2 tablespoons olive oil; 1 teaspoon sesame oil; Salt to taste; Fresh cilantro for garnish

Masala Tzatziki Tea Eggs with Citrus Pickle Chutney

A daring tri-cultural fusion dish featuring Chinese tea-marbled eggs infused with Indian spices, served with a Greek yogurt-inspired sauce and a tangy pickled citrus chutney. This appetizer combines the silky texture of soy-braised eggs with aromatic garam masala, cooling tzatziki elements, and bright acidic notes from pickled vegetables and citrus.

85 min

Medium

4 servings

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Taste Profile

Sweet5/10

Salty6/10

Sour6/10

Umami7/10

Spicy4/10

🥄 Texture

The dish offers a complex texture profile, from the creamy and smooth masala tzatziki and the soft, yielding texture of the marbled tea eggs to the crisp and refreshing bite of the citrus pickle chutney. The tomatoes add a tender but firm texture that contrasts nicely with the other components.

👃 Aroma

The aroma profile of this dish is rich and inviting, featuring a blend of warm spices like garam masala, cumin, and coriander, complemented by the fragrant notes of black tea and the fresh, zesty scent of citrus from the orange and lemon. The sesame and olive oils add a subtle, earthy undertone.

🍷 Pairs Well With

A light, crisp white wine such as Sauvignon Blanc or a floral, aromatic tea like Jasmine Green Tea would pair beautifully, complementing the dish's spices and refreshing qualities.

🥗 Side Dishes

Steamed jasmine rice or a simple cucumber salad dressed with vinegar and a touch of sugar would make excellent side dishes, offering a neutral base or a refreshing contrast to the rich flavors of the main dish.

Ingredients(21 items)

16 large eggs

23 cups water

33 tablespoons soy sauce

42 tablespoons black tea leaves

51 teaspoon garam masala

61 teaspoon cumin seeds

71 teaspoon coriander powder

82 medium tomatoes (diced)

91/2 cup Greek yogurt

103 tablespoons dill pickles (finely chopped)

111 medium apple (julienned)

121 medium orange (zested and juiced)

131 medium lemon (juiced)

142 tablespoons honey

151 teaspoon turmeric powder

161/2 teaspoon red chili flakes

172 cloves garlic (minced)

182 tablespoons olive oil

191 teaspoon sesame oil

20Salt to taste

21Fresh cilantro for garnish

Instructions

Prepare the tea eggs: Place eggs in a pot with cold water and bring to a boil. Cook for 7 minutes, then transfer to an ice bath. Once cooled, gently tap shells all over to create cracks without removing the shell.

Make the braising liquid: In the same pot, combine 3 cups water, soy sauce, black tea leaves, garam masala, cumin seeds, coriander powder, turmeric, and sesame oil. Bring to a simmer.

Add the cracked eggs to the braising liquid and simmer on low heat for 45 minutes, allowing the spices and tea to penetrate through the cracks. Turn off heat and let eggs steep for another 15 minutes.

Prepare the citrus pickle chutney: In a bowl, combine julienned apple, diced pickles, orange zest, orange juice, lemon juice, honey, red chili flakes, and a pinch of salt. Mix well and let marinate for 20 minutes.

Make the masala tzatziki: In a separate bowl, mix Greek yogurt with minced garlic, a pinch of garam masala, 1 tablespoon olive oil, and salt to taste. Stir until smooth and creamy.

Prepare the tomato base: Heat 1 tablespoon olive oil in a pan, add diced tomatoes with a pinch of salt and cook for 5 minutes until softened but still holding shape. Set aside to cool slightly.

Peel the cooled tea eggs carefully to reveal the beautiful marbled pattern. Cut each egg in half lengthwise.

To serve: Arrange tomato pieces on a serving platter as the base. Place egg halves on top, drizzle with masala tzatziki sauce, and top with citrus pickle chutney. Garnish with fresh cilantro and serve immediately.