CHINESE TEA EGGS
Chinese Tea Eggs are one of my favourite ways to cook eggs. Not only do they make an amazing presentation, but they taste good too.
Tea leaves, anise and other spices are boiled with the eggs creating a savoury hard-boiled egg. Eggs are first hard-boiled. Then the shell is cracked in several places before the eggs stew in a pot of tea leaves, five spice powder, soy sauce, salt. As the eggs stew, the tea sauce seeps through, staining the white skin of the eggs. Because of the cracks in the shells, it creates this beautiful marbled pattern when you eventually peel off the shell.
Because these take so long to make, it’s best to make a large pot. They usually can last close to a week in the fridge. If you keep the eggs in their shell and in the original egg carton in the fridge they somehow last longer. I don’t know the explanation. I just know it works.
CHINESE TEA EGGS
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 6 - 8 eggs
- 2 tea bags or 2 tbsp loose tea leaves
- 3 tbsp soy sauce dark
- 1 tbsp salt
- 1 tbsp Five spice powder
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Boil eggs until they are soft boiled. Place cooked eggs in an ice bath to prevent them from cooking further.
- Once eggs are cooled, crack shells of eggs all over, but do not let any of the shell come off the eggs. I usually gently crack them against the worktop. And then I roll them gently on the worktop to make sure the shell is cracked all over, You want the cracks to be deep enough to allow the colour to penetrate to the inside of the egg, but not too deep that the egg shell will fall off the egg.
- Place eggs in a medium pan. Fill water to about one inch above eggs. You can always add extra water if your water level begins to get too low.
- Bring to the boil with the two tea bags, soy sauce, salt, and the five spice powder
- Cook the eggs with the tea mixture on a low simmer (don't let it bubble) for about 20 minutes. Keep the lid on to prevent the tea mixture from evaporating.
- Place eggs, still submerged in the tea mixture into the fridge for 24 hours to allow the eggs to absorb the flavours.
Category: Asian, Chinese, Cuisine, Recipes, Starters, Teatime Treats, Snacks, Party Food
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