Sig's Tea Eggs with Orange and Blueberry Chutney
Sig's Tea Eggs with Orange and Blueberry Chutney

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sig's tea eggs with orange and blueberry chutney. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Sig's Tea Eggs with Orange and Blueberry Chutney is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Sig's Tea Eggs with Orange and Blueberry Chutney is something which I have loved my whole life. They’re nice and they look fantastic.

Roll eggs onto a table to carefully crack the shell, do not peel. Again boil in a litre of fresh water water add salt tea and spices. Beat butter and egg, add sugar and beat. minutes. Combine all ingredients in a small saucepan.

To get started with this recipe, we have to first prepare a few components. You can cook sig's tea eggs with orange and blueberry chutney using 15 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Tea Eggs with Orange and Blueberry Chutney:
  1. Get chutney
  2. Make ready 2 each apple and oranges peeled and chopped
  3. Take 125 grams raisins
  4. Get 60 grams sugar
  5. Take 1/2 tsp salt
  6. Take 1 tsp ground ingwer
  7. Make ready 1/4 tsp ground nutmeg
  8. Get 1/8 litre red wine vinegar
  9. Prepare 250 grams blueberry jam
  10. Take 2 tbsp orange marmalade
  11. Take tea eggs
  12. Take 8 eggs
  13. Take 2 tsp salt
  14. Get 3 tbsp black tea
  15. Prepare 1 tbsp mixed spices like star aniseed,cinnamon,pepper, fennel, cloves

It's very easy to make and freezes well. Blueberries and eggs were meant to be together. What Inspired This Sweet & Savory Blueberry Omelet? This recipe a take on a Spanish tortilla - a cooked dish with eggs, potatoes, and onion.

Instructions to make Sig's Tea Eggs with Orange and Blueberry Chutney:
  1. Peel and chop apples and oranges boil gently with all ingredients of chutney until thick, add the jam and marmalade and reheat gently, set aside to cool keep in jar to serve with eggs
  2. Boil the eggs in a litre salted water for ten minutes. Roll eggs onto a table to carefully crack the shell, do not peel. Again boil in a litre of fresh water water add salt tea and spices. Boil until the shell has taken on a dark colour, turn of the heat, leave the eggs stand for about 30 minutes in teawater peel the eggs leaving the membrane between egg and shell intact, serve with the chutney

What Inspired This Sweet & Savory Blueberry Omelet? This recipe a take on a Spanish tortilla - a cooked dish with eggs, potatoes, and onion. In fact, the title of this recipe used to be Sweet & Savory Blueberry Tortilla, but it was too confusing because many people were picturing a wrap. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns. Commonly sold by street vendors or in night markets in most Chinese communities throughout the world, it is also commonly served in Asian restaurants.

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