Chinese Tea Egg (茶葉蛋)

Here’s our modified variation of our grandmother and Appetite for China’s Chinese tea egg recipe. This recipe lives up to the name and requires tea in order to make it right.  Green tea would be considered too bitter however Pu-erh tea (highly recommended) or could be substituted with any type of black tea as well. These eggs are not only delicious but also display a beautiful marble design on them and really fairly simple to make.

Ingredients:

6 Large organic Grade AA Eggs

2 tea bags of Pu-erh or black tea

1/2 cup soy sauce

2 tsp Sea salt (Add more if desired, this recipe comes out to be a lighter taste for those who don’t like too salty of a flavor)

2 tsp Organic cane sugar

4 pieces Star anise

1 cinnamon stick

1 tsp Szechwan red peppercorn

2 to 3 strips dried mandarin peel (optional but highly recommended)

Directions:

1. Gather and prepare all required ingredients along with eggs.

2. If you plan on adding in the dried mandarin peel, it is strongly advised to soak them in water for 30 minutes to re-hydrate them.

3. Peel off the white membrane layer of the mandarin peel with a spoon. If you skip this step, there may be an added undesired bitterness.

4. Prepare eggs in a medium-sized pot with enough water to cover the eggs (1 inch above egg). Bring water to boil, then lower heat to simmer for 5 minutes. Remove eggs from heat and allow them to cool a bit before handling (running them under cold water does the trick quickly.)

5.  Crack eggs with the back of a spoon evenly all around but make sure the shell stays intact like shown on photo below.

6. Put eggs to the pot and add the rest of the ingredients. Bring liquid to boil again, then simmer on low medium heat for 1 hour. Then turn off heat and let the eggs sit in a pot for another 2 hours for more flavor and color.

7. Remove the eggs and shell to serve by itself as a side dish or compliment with noodles or rice. Enjoy!

Chinese Tea Egg (茶葉蛋)

Ingredients:

6 Large organic Grade AA Eggs

2 tea bags of Pu-erh or black tea

1/2 cup soy sauce

2 tsp Sea salt (Add more if desired, this recipe comes out to be a lighter taste for those who don't like too salty of a flavor)

2 tsp Organic cane sugar

4 pieces Star anise

1 cinnamon stick

1 tsp Szechwan red peppercorn

2 to 3 strips dried mandarin peel (optional but highly recommended)

Directions:

1. Gather and prepare all required ingredients along with eggs.

2. If you plan on adding in the dried mandarin peel, it is strongly advised to soak them in water for 30 minutes to rehydrate them.

3. Peel off the white membrane layer of the mandarin peel with a spoon. If you skip this step, there may be an added undesired bitterness.

4. Prepare eggs in a medium-sized pot with enough water to cover the eggs (1 inch above egg). Bring water to boil, then lower heat to simmer for 5 minutes. Remove eggs from heat and allow them to cool a bit before handling (running them under cold water does the trick quickly.)

5. Crack eggs with the back of a spoon evenly all around but make sure the shell stays intact like shown on photo below.

6. Put eggs to the pot and add the rest of the ingredients. Bring liquid to boil again, then simmer on low medium heat for 1 hour. Then turn off heat and let the eggs sit in a pot for another 2 hours for more flavor and color.

7. Remove the eggs and shell to serve by itself as a side dish or compliment with noodles or rice. Enjoy!

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One Response to “Chinese Tea Egg (茶葉蛋)”

  1. #
    1
    Deana — April 1, 2012 @ 2:31 pm

    I’m not pretty sure If I can swallow it. I don’t eat boil egg with a tea.
    Deana recently posted..tea bags for under eye bagsMy Profile

    Reply

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