Chinese Tea Eggs

Slofoodgroup Team August 29, 2021

How to make tea eggs with soy sauce and black tea:

Tea Eggs are a popular savory snack, commonly sold by street vendors in Chinese communities all over the world. It consists of boiled eggs, cracked slightly then marinated in a spiced black tea mixture. It is also known as marbled tea eggs as the cracks in the shell create dark lines that resembles marble. Although these flagrant and flavorful black tea eggs are traditionally Chinese and mostly associated with Chinese food culture, other similar variations and recipe have developed though Asia. We used fragrant cinnamon, nutmeg, star anise, and cloves for our recipe to pair the black tea and the eggs perfectly. We recommend infusing the eggs for at least 24 hours, but if that is not possible, one can peel the shells for a quicker marination process.

Chinese-Style Boiled Eggs with Black Tea and Soy Sauce

Serves: 6 eggs

Prep Time: 5‘

Cooking Time: 20’

Additional Time: 24h 

Ingredients
  • 6 eggs
  • 6 cups water
  • 2 teaspoon salt
  • 2 star anise
  • 6 cloves
  • 1 cinnamon stick
  • 2 bags black tea
  • 1 cup dark soy sauce
  • 4 cloves of garlic
  • 2 teaspoon cumin powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon cayenne pepper or dried chilli flakes
Procedure
  1. Add all the ingredients except the eggs to a pot; bring the mixture to a boil; reduce the heat down to a simmer, cover and simmer for 10 minutes; turn off the heat, remove the lid and allow to cool down completely.
  2. Fill another pot with water and bring to a boil; when it starts boiling, gently place the eggs in and cook for 10 minutes; transfer the eggs immediately to ice-cold water and allow to cool completely.
  3. Fill another pot with water and bring to a boil; when it starts boiling, gently place the eggs in and cook for 10 minutes; transfer the eggs immediately to ice-cold water and allow to cool completely.




Slofoodgroup

Author


Leave a comment

Comments will be approved before showing up.


Also in Our Blog, Stories, Recipes, and Spices

What is the Difference Between Black and White Peppercorns

by Slofoodgroup September 18, 2021

The difference between black and white peppercorns lies in more than just their outer appearance. Flavor, aroma, processing, and uses also vary drastically. This article uncovers the differences are between these two types of peppercorns and also gives insight into the other types of true peppercorns.

View full article →

Vincigrassi

by Slofoodgroup September 15, 2021

Italian Mushroom Vincigrassi with Prosciutto and Black Truffle Oil strays slightly from the traditional Eastern Italian dish with a meat ragu, but it's an exceptional take on the classic. It's a great dish for preparing ahead of time and throwing in the oven for an easy  weeknight meal.

View full article →

Is There a Good Substitute for Truffles

by Slofoodgroup September 11, 2021

Curious about what can truffles be substituted for fresh truffles in your recipe? While there are definitely substitutes for truffles out there, most are not GOOD substitutes, but if you are having a hard time finding or can't afford the real thing, we have some non-synthetic ideas.

View full article →