Tea Eggs (茶叶蛋) are a beloved Chinese snack and comfort food, celebrated for their marbled appearance and aromatic, subtly spiced flavor. These eggs are simmered in a fragrant broth infused with tea, soy sauce, and an array of warming spices, allowing the shells to crack and absorb the rich, savory liquid. The result is an egg with a beautifully mottled exterior and a tender, flavorful interior that carries hints of black tea, star anise, cinnamon, and a touch of earthiness. Often enjoyed as a snack, part of a meal, or even on-the-go, Tea Eggs evoke nostalgia and tradition, offering both a comforting taste and visual appeal. They can be served warm or chilled, making them versatile for any occasion, and are especially popular during festive times or as a simple, satisfying treat.
Ingredients:
- 6 eggs
- 3 tablespoons soy sauce
- 1 teaspoon salt
- 1 tablespoon black tea leaves or 1 tea bag (you can also use red tea if preferred)
- 4 star anise pods
- 1 small stick of cinnamon or cassia bark
- 1 teaspoon cracked peppercorns (optional)
- 2 strips of dried mandarin peel (optional)
- Water (enough to cover the eggs plus some extra for boiling)
Instructions:
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Boiling the Eggs:
- Place the unshelled eggs in a saucepan filled with cold water. Make sure the water level is at least 4 cm (about 1.5 inches) higher than the eggs.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 2 minutes.
- Remove the eggs from the saucepan and set them aside.
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Cracking the Eggshells:
- Gently tap each egg with a knife or spoon to slightly crack the shells in two or three places. Do not peel the shells off.
- Return the cracked eggs to the saucepan.
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Preparing the Tea-Spiced Broth:
- In the same saucepan (or a larger one if needed), add the soy sauce, salt, tea leaves (or tea bag), star anise, cinnamon stick, cracked peppercorns (if using), and dried mandarin peel (if using).
- Pour in enough water to cover the eggs by about 2 cm (about 0.8 inches). Stir the ingredients to combine.
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Simmering the Tea Eggs:
- Cover the saucepan and let the mixture simmer over low heat for 2 hours. Check occasionally and add more water if necessary to keep the eggs submerged.
- For a stronger flavor and deeper color, you can simmer the eggs for longer.
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Serving the Tea Eggs:
- After simmering, remove the eggs from the saucepan and let them cool slightly. The shells will darken and the eggs will absorb the flavor of the tea and spices.
- Peel the shells off and serve the tea eggs warm or cold. They can be enjoyed on their own or as part of a larger meal.
Notes:
- The leftover broth can be frozen and reused for making more tea eggs in the future.
- Tea eggs can be stored in the refrigerator for a few days. Reheat them gently before serving if you prefer them warm.
Enjoy your homemade Tea Eggs!
