Tea Leaf Smoked Duck Egg - Dong Lai Shun
6 Duck Eggs
250 ml Chinese Marinade (soy sauce, sugar, water, ginger juice, rice wine)
4 tbs Flour
2 tbs Sugar
1 tsp Dragon Well Tea Leaves
Place eggs in cold water, bring to boil and cook for 3.5 minutes, then chill in ice water for 5 minutes. Boil the marinade and water, set aside to cool. Shell the eggs and soak for 15 minutes. Mix the tea, sugar and flour, line a wok with foil and cover with mixture. Put a rack on tea leaf mix and place eggs on top. Cover and smoke for 5 minutes. Turn off the flame. Remove eggs after 20 seconds and wipe with sesame oil. Cut in half and serve with a little fresh ginger.
When soaking in marinade rotate the eggs every five minutes for even colour. Smoke the eggs on medium heat and turn to high when you see the smoke turning yellow.