Tea Eggs

Tea egg is a traditional Chinese snack that is usually served as a breakfast.

What are tea eggs?

Tea eggs made of eggs, tea and spices. It is named since the eggs were boiled in the tea spice sauce and make the egg have a flavor of the tea. During the cooking process, the cracks on the eggshell will cause the tea spice sauce to form a marble-like pattern on the protein surface, so it is also called marble eggs.

Tea eggs originated from Zhejiang province, China. It is very popular in most Chinese communities in the world and can often be bought at breakfast shops or roadside stalls.

What do tea eggs taste like?

It has both flavors of the tea and five spices. It is slightly salty with a little the yolk’s flavor.

How to store tea eggs

Tea eggs can generally be stored for 1 to 2 days at room temperature. If stored in the freezer of a refrigerator, it can be stored for about three days. During this process, if reheated it and it can be stored for another three days.

It is recommended to put the tea eggs in the water of boiled the tea eggs so that it will be kept longer. But don’t put it in cold water, or it will go bad soon.

Tea eggs recipe

You’ll need:

12 eggs
The right moderate red tea
2 star anises
1 teaspoon fennel
2-3 bay leaves
a little rock sugar
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 Cinnamon
1 teaspoon Sichuan pepper
Salt

How to make tea eggs

1. Wash eggs with warm brine at 40-45 degrees Celsius. Put the eggs, 1 teaspoon of salt and enough water in the wok. Cook it until boiling, then turn down the heat and continue to cook it under middle heat for 5 minutes.

2. Remove the boiled eggs and put them in cold water, then remove them and crack the eggshell.

3. Heat a casserole with water, add 2 star anises, 1 teaspoon of fennel, 3 bay leaves, 1 cinnamon and 1 teaspoon of Sichuan pepper. Cook it until boiling, and then continue to cook for 5 minutes. Add the eggs, dark soy sauce, light soy sauce, red tea, 1 pinch of salt and a little rock sugar.

4. Cook the eggs under high heat until boiling, cover the lid and continue to cook for 15 minutes. Turn off the heat and soak the egg for one night. Serve.

Tea Eggs

Tea eggs are a traditional Chinese snack that is usually served as a breakfast.

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Breakfast, Snack

Cuisine Chinese

Servings 12

Calories 79 kcal

Ingredients

  

• 12 eggs
• The right moderate red tea
• 2 star anises
• 1 teaspoon fennel
• 2-3 bay leaves
• a little rock sugar
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 Cinnamon
• 1 teaspoon Sichuan pepper
• Salt

Instructions

 

• Wash eggs with warm brine at 40-45 degrees Celsius. Put the eggs, 1 teaspoon of salt and enough water in the wok. Cook it until boiling, then turn down the heat and continue to cook it under middle heat for 5 minutes.
• Remove the boiled eggs and put them in cold water, then remove them and crack the eggshell.
• Heat a casserole with water, add 2 star anises, 1 teaspoon of fennel, 3 bay leaves, 1 cinnamon and 1 teaspoon of Sichuan pepper. Cook it until boiling, and then continue to cook for 5 minutes. Add the eggs, dark soy sauce, light soy sauce, red tea, 1 pinch of salt and a little rock sugar.
• Cook the eggs under high heat until boiling, cover the lid and continue to cook for 15 minutes. Turn off the heat and soak the egg for one night. Serve.

Keyword Tea Eggs