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
[ads1]
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.
[ads1]
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.
[ads1]
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)
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.
- 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
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.
This recipe yields 8 eggs.
The nutritional value for reference is for 1 egg.
Chinese tea eggs can be prepared a day in advance, marinate overnight in the refrigerator, reheat to serve or enjoy them cold.
