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1
Heat oven to 300 degrees F.
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2
Place eggs in a saucepan.
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3
Add enough cold water to cover eggs by 1 inch.
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4
Bring water to a boil and cover with a lid.
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5
Turn off heat.
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6
Set a timer for 6 min.
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7
Remove eggs from hot water and run under cold water.
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8
Crack the eggs with the back of a spoon.
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9
Do not remove the shells.
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10
Place eggs, soy sauce, tea bags and 1 tsp.
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11
salt in a medium saucepan.
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12
Add water, but only enough to cover eggs.
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13
Bring to a low simmer.
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14
Cook 20 min.
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15
Remove from heat and cool in pan to room temperature.
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16
Refrigerate the eggs for 3 hours or overnight.
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17
Meanwhile, place chicken skins, fat sides up, on work surface.
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18
Use a pastry scraper to scrape off any visible fat from the skins.
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19
Discard the fat.
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20
On a sheet tray lined with parchment paper, lay the skins down and spread them out.
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21
Cover with another sheet of parchment paper.
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22
Bake 1 hour or until the skins are crisp, checking after 30 min.
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23
and every 10 min.
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24
after that.
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25
Remove from oven and drain on paper towels.
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26
Season with remaining 1/4 tsp.
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27
salt.
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28
Tear the skins into smaller pieces.
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29
Set aside until cool.
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30
Remove eggs from the liquid in pan; discard the liquid.
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31
Peel the eggs, then cut the eggs in half and remove the yolks.
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32
Set whites aside.
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33
Place the yolks in a medium bowl.
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34
Add the cream cheese, creme fraiche, lemon juice, chives, shallot, curry powder and sugar; beat with mixer until blended.
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35
Spoon the egg filling into a piping bag fitted with a decorative tip.
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36
Fill the egg whites with the yolk mixture.
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37
Garnish with black pepper, chicken skins and cilantro.
