Ingredients
- 6 eggs
- 1/2 cup soy sauce
- 2 bags black tea
- 1-1/4 tsp. salt
- divided
- skins from 3 chicken thighs
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
- softened
- 3 Tbsp. creme fraiche
- 1/2 lemon
- juiced
- 1 Tbsp. snipped fresh chives
- 1 Tbsp. grated shallot
- 2 tsp. curry powder
- 1 tsp. sugar
- 2 tsp. cracked black pepper
- 2 Tbsp. chopped fresh cilantro
Instructions
- Heat oven to 300 degrees F.
- Place eggs in a saucepan.
- Add enough cold water to cover eggs by 1 inch.
- Bring water to a boil and cover with a lid.
- Turn off heat.
- Set a timer for 6 min.
- Remove eggs from hot water and run under cold water.
- Crack the eggs with the back of a spoon.
- Do not remove the shells.
- Place eggs, soy sauce, tea bags and 1 tsp.
- salt in a medium saucepan.
- Add water, but only enough to cover eggs.
- Bring to a low simmer.
- Cook 20 min.
- Remove from heat and cool in pan to room temperature.
- Refrigerate the eggs for 3 hours or overnight.
- Meanwhile, place chicken skins, fat sides up, on work surface.
- Use a pastry scraper to scrape off any visible fat from the skins.
- Discard the fat.
- On a sheet tray lined with parchment paper, lay the skins down and spread them out.
- Cover with another sheet of parchment paper.
- Bake 1 hour or until the skins are crisp, checking after 30 min.
- and every 10 min.
- after that.
- Remove from oven and drain on paper towels.
- Season with remaining 1/4 tsp.
- salt.
- Tear the skins into smaller pieces.
- Set aside until cool.
- Remove eggs from the liquid in pan; discard the liquid.
- Peel the eggs, then cut the eggs in half and remove the yolks.
- Set whites aside.
- Place the yolks in a medium bowl.
- Add the cream cheese, creme fraiche, lemon juice, chives, shallot, curry powder and sugar; beat with mixer until blended.
- Spoon the egg filling into a piping bag fitted with a decorative tip.
- Fill the egg whites with the yolk mixture.
- Garnish with black pepper, chicken skins and cilantro.
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