Tea Eggs

Summary

Yield8
SourceAdapted from Martin Yan
Prep Time2 hours

Description

A staple of Chinese breakfasts, these are hard-boiled eggs steeped in a briny mixture of soy sauce, star anise, and other spices. They are served hot or at room temperature. People enjoy them as snacks, too.

See Ellen Sushak's description of her trip to China in 2005.

Ingredients

  • 8 eggs
  • 1 green onion, crushed
  • 1 t slivered ginger
  • 1⁄4 c regular soy sauce
  • 1⁄4 c dark soy sauce (get it in asian grocery stores)
  • 3 T black tea leaves
  • 2 T packed dark brown sugar
  • 1⁄2 t chinese five-spice powder
  • 3 whole star anise
  • 1 cinnamon stick

Instructions

Make a small pin hole in the large end of each egg. Place the eggs in a medium saucepan; cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes.

While eggs are cooking, bring the remaining ingredients to a boil in a medium saucepan. Reduce the heat and simmer, covered, for 15minutes.

Cool the eggs in cold water and drain. Gently tap each egg all over with the spoon until hairline cracks form all over the shell.

Place the cooked eggs into the soy mixture, adding extra water if needed to cover the eggs. Simmer, covered, over low heat for 1 hour.

Remove from heat; let the eggs cool in the liquid, then refrigerate (still in liquid) overnight or up to 2 days. It’s nice to peel the eggs just before serving and put them into a serving bowl. They look like marble.

Notes

I’ve found other recipes for Tea Eggs, and some omit the sugar, the five-spice powder and the cinnamon stick. Some use just one kind of soy sauce. I guess you can simplify this recipe if you need to!