Chinese Tea Eggs
Chinese Tea eggs are a popular Chinese snack that is made by boiling eggs in tea and spices.
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Servings: 12
Calories: 106kcal
Ingredients
- 12 large brown eggs
- 2 tablespoons black tea
- 3 star anise
- 1 cinnamon stick
- 3 bay leaves
- 1 teaspoon Sichuan peppercorns
- 4 rock sugar (or 4 teaspoons of white sugar)
- 2 teaspoons salt
- 1 tablespoon Shaoxing cooking wine
- 4 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 6 cups water
Instructions
- Boil the egg for 7 minutes only. Take the egg immediately out. Run cold water over the egg or soak in ice water until the egg cools down. This is done to stop the egg-cooking process. I use running water in this recipe. It is just easier for me. Set the eggs aside.
- Put all the ingredients except the egg into a pot and bring it to a boil. Let it continually simmer for about 10 minutes on low medium heat. Then turn off the heat and let it steep until it slowly cools down.
- Now, let’s crack the eggs! Use a spoon to slowly smack the eggshell, but not too hard. Make sure you don’t break the eggshell completely but barely break it. It takes several tries to get the right intensity. This will give the egg a perfect “marble” looks with all the broken eggshells. (Be careful not to break the egg yolk inside.)
- Put all of the cracked eggs into an air-tight container and pour the pre-made sauce over the egg. Make sure every egg is deeply buried into the sauce!
- Keep the container in the refrigerator and set 24 hours.
- After 24 hours, let’s eat!
Nutrition
Calories: 106kcal | Carbohydrates: 5.8g | Protein: 6.8g | Fat: 5.4g | Saturated Fat: 1.4g | Cholesterol: 164mg | Sodium: 911mg | Potassium: 71mg | Fiber: 0.1g | Sugar: 0.6g | Calcium: 28mg | Iron: 1mg
Tried this recipe? Leave a comment below, and tag me @sassychopsticks9 or tag #sassychopsticks9 on Instagram!