Chinese Tea Leaf Eggs Recipe
Tea eggs are a traditional and popular dish in Chinese cuisine. With a slightly cracked shell and soaked in a rich tea mixture infused with herbs such as cinnamon, star anise, and cloves, tea eggs are not only flavorful but also visually appealing with unique brown marbled patterns on the egg whites, resembling marble.
This dish is often enjoyed as a snack, appetizer, or alongside the main meal, providing a memorable and distinctive flavor for anyone who has tried it.
Ingredients:
- 3 cups water
- 2 tablespoons black tea leaves
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon dried orange peel
- 1 (2-inch) piece of cinnamon stick
- 2 star anise
- 1 ¼ teaspoons salt, divided
- 8 large eggs
Instructions:
- Combine 3 cups of water, tea leaves, soy sauce, dark soy sauce, dried orange peel, cinnamon stick, star anise, and 1/4 teaspoon of salt in a large pot; bring to a boil. Reduce heat, cover, and simmer for 3 hours.
- Meanwhile, place the eggs and the remaining 1 tablespoon of salt in a medium pot; add cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Turn off the heat, drain, and let cool. Use the back of a spoon to gently tap the cooled eggs to create moderate cracks in the shells; do not peel.
- Remove the pot of simmering tea mixture from the heat. Add the cracked eggs and let them soak for at least 8 hours or longer for a stronger flavor, but no more than 1 and a half days.
- The eggs can be peeled and eaten immediately or stored unpeeled in an airtight container in the refrigerator for 4 to 5 days.
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