Lotus Seed Egg Tea 蓮子蛋茶
Requiring only a few ingredients, this Lotus Seed Egg Tea (not sure why it’s called a ‘tea’ and not a soup?) 蓮子蛋茶 is deceptively simple to make. The result is a beautifully golden hued soup with a clear sweet delicate taste, bejeweled with melt in your mouth lotus seeds and sweet soft red jujubes. Oh, and there is the added delight of a hard boiled egg!
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup dried lotus seeds 蓮子
- 8 dried Chinese red jujubes 紅棗
- 6 cups water
- rock sugar to taste
- 4 hard boiled eggs, peeled
Instructions
- 1
If your dried lotus seeds still have the green sprouts inside you will need to remove the sprouts. Use fingers or the tip of a knife to pull the two halves of the dried lotus seed apart and remove the sprout. If your dried lotus seeds have had the seeds already removed then you're ready for the next step. It's important to remember that the dried lotus seeds shouldn't touch water at this stage.
- 2
Add 6 cups water to a medium sized pot. When water boils add in dried lotus seeds. Cover and let simmer for 30-45, depending on how soft you like your lotus seeds.
- 3
Add in Chinese red dates and rock sugar to taste. Cover and let simmer for 3 mins.
- 4
Add in hard boiled eggs (to warm them up) and let simmer for another 2 mins.
- 5
Spoon an egg, some lotus seeds and a few red dates into each bowl. Fill up the rest of the bowls with soup. Add a spoon to each bowl. Serve hot and delicious. Enjoy!