Chinese Tea Eggs, Think Outside The Shell

December 10, 2014

Tea & eggs?  We are not talking about having an omelet alongside a nice cup of tea.  There is a world of cuisine that uses tea for cooking!  Chinese & Asian cultures have many uses for our tea, beyond brewing it for our favorite beverage.  Throughout street markets in China, you will spot this savory snack, Chinese tea eggs.  This pre- hard boiled egg is lightly cracked & further infused with a mixture of flavor to produce a marbled looking version of the more familiar hard boiled egg.  Food historian Gil Marks shares with us his recipe for Chinese Tea Eggs.  Gil recommends using black tea.  Try some today!


Chinese Tea Egg, peeled.

Chinese Tea Eggs
  • 12 to 15 hard-cooked eggs, unpeeled

  • About 3 cups (720 ml) cold water

  • 3 tablespoons (45 ml) soy sauce

  • 1 tablespoon (15 ml) salt

  • 1 whole star anise

  • 1 teaspoon (5 ml) granulated sugar

  • ¼ cup (60 ml) tea leaves or 4 tea bags (try Cérémonie Tea’s English Breakfast or Earl Grey)

Do not remove the shells from the eggs, but carefully crack the shells with the back of a spoon. Place in a large saucepan and add water to cover. Add the soy sauce, salt, anise, sugar, and tea. Bring to a boil, reduce the heat to low, and simmer for about 2 hours. Remove from the heat and let cool. Store the eggs in the liquid for at least 8 hours. Peel and serve whole or quartered.




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