Chinese tea eggs2012-05-22
- Prep Time : 0m
- Cook Time : 10m
- Ready In : 3:10 h
These eggs are sold everywhere in China. The marbling comes from being steeped in black tea and soy sauce along with other spices. This makes for a great snack while hiking up the Great Wall of China or in the Hässelby suburbs, west of Stockholm
This recipe is different from most in that the eggs are steeped in the cooled liquid so that they are still perfectly cooked to order and not over-cooked with the green sulfur ring around the yolk.
- 6 eggs
- 2 tbsp black tea
- 3 tbsp dark soy sauce
- 2 star anise
- 1/2 tsp cinnamon
- 1 tsp sugar
- 6-8 black pepper corns
- 1 tsp salt
- Peel of one orange
Place the eggs in a saucepan. Fill with cold water, enough to cover the eggs.
Bring the water to a boil and then simmer for 5 minutes.
Remove the eggs from the hot water and immerse them under the tap with cold running water.
Gently crack each egg until there are cracks all over each one of them. Do not peel the eggs!
In the same saucepan with the same hot water from cooking the eggs, add the rest of the ingredients and bring to a boil. Allow to cool.
Add the eggs back into the cooled, spiced water.
Allow to steep for at least 3 hours or preferably overnight.
Remove the eggs and shell them. The eggs should have a marbling effect from the spiced water.
Can keep in the fridge for 3-4 days.
Eat as a snack by itself, in a congee* or as a egg filling in a sandwich!
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