This is one of the typical Chinese tea eggs (tea leaf eggs) that is usually sold by street vendors as a snack. The boiled egg is cracked and steeped in liquid flavoured with tea leaves and various spices.
For a richer flavour, keep refrigerated and steep overnight. A quick method is to remove the shell prior to steeping, allowing it to soak up the flavour for at least 6 hours before serving.
Related Recipe: How to Make Hard Boiled Eggs
Chinese Version: 茶叶蛋
Chinese Tea Eggs Recipe | MyKitchen101en
Yield: 8 eggs
Ingredients:
- 8 eggs
- 4 black tea bags
- 2 whole cloves
- 4 star anise
- 10 whole white pepper
- ½ stick Cinnamon (about 2g)
- 1 tsp salt
- 8 tbsps light soy sauce
- ½ tbsp dark soy sauce
- 2 tbsps oyster sauce
- 80g rock sugar
- 800ml water
Instructions:
1 Gently brush and clean eggs with kitchen brush or scrub sponge.
2 Place all eggs in a pot, put in 2 tea bags and enough water to cover all the eggs. Note: You may use 2 teaspoons of any Chinese tea.
3 Heat water to about 50°C-60°C, hot enough to the touch, turn off the heat and allow the eggs to submerge in hot tea for about 10 minutes.
4 After 10 minutes, bring to boil, reduce heat to low, cover and cook for 7 minutes.
5 Discard the tea, keep the tea bags.
6 Cracked the eggs shell and set aside.
7 In a large pot, add in 2 new tea bags, 2 used tea bags and all the other ingredients with 800ml of water.
8 Bring to boil, cover and simmer for 5 minutes.
9 Turn off the heat, add in cracked eggs, steep for 1 hour.
10 Reheat the spiced tea liquid after an hour, do not bring to boil, turn off the heat when small bubbles start appearing. Steep for 6 hours.
11 Chinese tea eggs can be prepared a day in advance, marinate overnight in the refrigerator, reheat to serve or enjoy them cold.
Chinese Tea Eggs Recipe (Tea Leaf Eggs)
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Ingredients
- 8 eggs
- 4 black tea bags
- 2 whole cloves
- 4 star anise
- 10 whole white pepper
- ½ stick Cinnamon about 2 g
- 1 tsp salt
- 8 tbsps light soy sauce
- ½ tbsp dark soy sauce
- 2 tbsps oyster sauce
- 80 g rock sugar
- 800 ml water
Instructions
- Gently brush and clean eggs with kitchen brush or scrub sponge.
- Place all eggs in a pot, put in 2 tea bags and enough water to cover all the eggs. Note: You may use 2 teaspoons of any Chinese tea.
- Heat water to about 50°C-60°C, hot enough to the touch, turn off the heat and allow the eggs to submerge in hot tea for about 10 minutes.
- After 10 minutes, bring to boil, reduce heat to low, cover and cook for 7 minutes.
- Discard the tea, keep the tea bags. Crack the eggs shell and set aside.
- In a large pot, add in 2 new tea bags, 2 used tea bags and all the other ingredients with 800 ml of water. Bring to boil, cover and simmer for 5 minutes.
- Turn off the heat, add in cracked eggs, steep for 1 hour. Reheat the spiced tea liquid after an hour, do not bring to boil, turn off the heat when small bubbles start appearing. Steep for 6 hours.
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