China · Home-style
Tea Eggs
Eggs simmered in tea and soy until the whites turn the colour of autumn leaves and the yolks go the colour of tea. A packed snack that keeps for days.
Tea eggs are sold at every city stall in China and are eaten cold, tucked away as a snack rather than served as a dish. Cracking the shells all over before simmering is what lets the colour seep in and gives the marbled pattern inside. The soy and the tea together do the staining, so dark soy and strong black tea matter more than the spice list.
Ingredients
- eggs8 pieces
- star anise2 pieces
- bay leaves2 pieces
- cassia bark3 g
- fennel seed5 g
- rock sugar15 g
- black tea20 g
- light soy sauce15 g
- dark soy sauce25 g
- salt3 g
Directions
- 1
Hard boil the eggs in cold water for about eight minutes over high heat, adjusting for your own pan.
- 2
Lift out the eggs and cool them under cold water.
- 3
Tap the eggs against each other so that every one is covered in cracks.
- 4
Put the eggs back in the pan and add the star anise, bay leaves, cassia bark, fennel seed, rock sugar, black tea, light soy sauce, dark soy sauce and salt.
- 5
Add water until it covers the eggs.
- 6
Bring to the boil over high heat, then turn to medium-low heat and simmer for fifteen minutes.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.