Chinese Tea Eggs ~ Marbleized & Flavorful
- by: bellagatta
- Rating:
- Category: Lunch & Snacks
- Level: Easy
- Total Time: 4 hr 45 mins
8 eggs
3 cups water
1 tablespoon soy sauce
2 tablespoon black soy sauce
1/4 teaspoon salt
3 tablespoons black tea leaves ( Tea should be dark) 3 pods star anise
1 (2 inch) piece cinnamon stick
1 tablespoon tangerine zest or dried orange peel * (optional )
Very easy to make but simmering takes hours..
Add 3 cups of cold water In a large saucepan, Place uncooked eggs in saucepan, combine, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest.
Bring to a boil, reduce heat, and simmer for 15 minutes. ( Until eggs are cooked )
Remove the eggs from the mixture, drain, and cool.
When the eggs have cool, tap eggs with the back of a spoon to crack shells (DO NOT REMOVE THE EGG SHELLS ).
Tap lightly. Tap all around the egg.
KEEP THE MIXTURE. ( replace the eggs back into the tea mixture) If more water need to be added , add another cup of water.
Place the cooked cracked eggs back into the tea mixture and slow cook the eggs,bring to a boil, then reduce heat, cover, and simmer for 4 hours, and let steep for at least 8 hours. The longer it steep the richer the flavor.
Enjoy. <3
Yield: | 4 servings | |||
Prep Time: | 0 hr 15 mins | |||
Cook Time: | 4 hr 30 mins | |||
Ready In: | 4 hr 30 mins | |||
Category: | Lunch & Snacks | |||
Main Ingredient: | Eggs | |||
Cooking Method: | Boiling |
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Nationality: | Taiwan, Province of China | |||
Occasion: | Chinese New Year | |||
Recipe Tags: | Taiwan Tea eggs | Chinese Tea eggs | marbleized tea eggs | Taiwanese Tea eggs |
Chef's Note & Story
In Taiwan the Eggs can steep up to 1 1/2 days for a richer flavor.
Store the eggs unpeeled and in a tightly sealed container and keep the eggs refrigerated. The eggs will keep up to 4 to 5 days.