Chinese Tea Eggs (茶叶蛋)
User Reviews
5
Chinese Tea Eggs (茶叶蛋)
Description
This recipe features whole eggs boiled to a medium-hard doneness and then gently cracked to create cracks in the shell. The steeping liquid combines black tea, star anise, bay leaf, Chinese cinnamon, Sichuan peppercorn, soy sauces, Shaoxing rice wine, sugar, and salt, which are simmered briefly to release their flavors.
The cracked eggs are submerged in this aromatic mixture and marinated for 12 to 24 hours, allowing the tea and spices to stain the egg whites and infuse them with a complex savory and slightly sweet flavor. The final eggs have a mottled brown appearance and a fragrant, spiced taste.
These eggs can be served as a snack or accompaniment and stored refrigerated for up to four days after removal from the marinade. The marinade can be reused, boiling it before each use and replenishing spices as needed.
Quail eggs can be substituted with reduced steeping time. Different teas can be used, with black tea yielding the boldest color. Using five-spice powder is an alternative to specific whole spices.
Ingredients
- 8 egg at room temperature (see note 1
- 2 bags black tea or 1 tablespoon of loose tea (see note 2)
- 1 star anise see note 3
- 1 bay leaf
- 1 piece cassia cinnamon aka cassia cinnamon, or Chinese cinnamon
- ½ teaspoon Sichuan peppercorn
- 2 tablespoon dark soy sauce
- 1 tablespoon soy sauce light
- 1 teaspoon Shaoxing rice wine optional
- ½ tablespoon sugar
- 2 teaspoon salt
Instructions
- Bring plenty of water (enough to cover all the eggs) to a full boil in a pot/saucepan. Gently slide in all the eggs. Leave to boil uncovered over medium heat for 8 minutes (if you prefer runny yolks, reduce the time to 7 minutes).
- While waiting for the egg to cook, put all the other ingredients into a clean saucepan. Add 2 cups (500ml) of water. Bring to a boil then leave to simmer for 3 minutes. Set aside.
- When the eggs are cooked, transfer them to a large bowl of cold water. Once they’re cool enough to touch, gently crack them one by one against the kitchen counter making sure the shells are cracked all around.
- Place the eggs in a container (ideally one that can fit them snuggly). Pour in the marinade. Cover with a lid and leave to steep for 12 to 24 hours before serving (see note 4).
- To reuse the leftover marinade: Freeze it if you don’t plan to make another batch soon. Add more tea, spices and seasonings when necessary. Always boil it for each use to prevent bacteria growth.
Notes
- Quail eggs can be used if smaller eggs are preferred; reduce steeping time accordingly.
- Black tea provides the strongest coloring, but other teas like green or oolong can be used.
- One teaspoon of five-spice powder can replace the individual spices called for in the marinade.
- Eggs may become too salty if steeped too long; store in the refrigerator for up to four days after marinating.
- Leftover marinade can be frozen or reused after boiling and replenishing spices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8eggs
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Serving | 1egg | |
| Calories | 72kcal | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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