TEA EGGS RECIPE

I’m not super big on Easter but I do love any excuse to celebrate a themed holiday. Since Easter is right around the corner, I thought it would be fun to share a fun egg recipe. Tea eggs are a savory snack found in China and Taiwan. They are hard boiled eggs that slightly cracked then boiled again with a black tea and soy sauce mixture.

The cracks in the egg shells allow the tea and soy sauce mixture to naturally dye the eggs a beautiful marbled color and it also adds an exotic blend of flavors. The flavor is so unique that it makes you want to go back for more.

The process of making tea eggs is fairly simple. Start by hard boiling the eggs. I always find this article super helpful as a reference when I want to make the perfect hard boiled eggs.

Start out by hard boiling 6 eggs at a time. Make sure the pot is large enough to have at least an inch of water on top of the eggs. Add a pinch of salt to the water and bring to a rapid boil. Once the water has reached a boil, turn off the heat and cover the pot. Allow the eggs to cook for 12 minutes (depending on your altitude) then remove the eggs from the pot. Reserve the boiled water. Place the eggs into a large mixing bowl of ice water. Allow the eggs to cool for 10 minutes.

Now for the fun part! Once the eggs have cooled, take a spoon and gently tap the back of the spoon on the cooled eggs to make light cracks. You don’t want to peel the eggs so make sure to do this slowly and carefully. Add the cracked eggs, soy sauce, tea and spices to the reserved water and bring to a simmer, uncovered. Allow the pot to simmer for at least an hour.

The rich flavor is attributed to the black tea, star anise, cinnamon and soy sauce and it’s divine!

Tea Eggs Recipe

Ingredients

  • 6 white eggs
  • 3 black tea bags
  • 3 star anise pods
  • 1 cinnamon stick
  • 1/2 cup soy sauce
  • Pinch of salt

Directions

  1. Hard boil 6 eggs for 12 minutes, reserve the boiled water
  2. Remove the eggs and place them into an ice bath for 10 minutes
  3. Using the back of the spoon, lightly tap the cooled eggs to create cracks. Make sure to do this gently to avoid the eggs from peeling!
  4. Add the tea bags, star anise, cinnamon stick, and soy sauce to the reserved water and bring to a simmer (uncovered) for at least one hour
  5. After the eggs have simmered, remove them from the pot and allow them to cool

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