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chinese tea eggs

How to cook Chinese Tea Eggs

  • Author: Ellen Calhoun
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 70
  • Yield: 8 1x
  • Category: Main
  • Cuisine: Chinese

Description

One of my favorite dishes when I head back home; it combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive! I eat these sliced in quarters and chilled as a side dish, appetizer, or snack


Scale

Ingredients

  • 2 tbsp soy sauce
  • 2 tbsp dark soy sauce
  • 3 tbsp loose black tea leaves
  • 1 whole star anise
  • ΒΌ cup Shaoxing cooking wine or dry sherry
  • 1 (2-inch) piece cassia bark or cinnamon bark
  • 1 tsp sugar
  • 8 large eggs

Instructions

  1. To make tea broth: In a medium pot over medium-high heat, combine the wine, soy sauce, dark soy sauce, tea leaves, star anise, cassia bark, sugar, and 3 cups water. Bring just to a simmer, stirring frequently.
  2. Reduce the heat to low. Then, simmer for 30 minutes.
  3. Next, strain the broth through a fine-mesh sieve into another medium pot, discard the solids, and return the broth to the medium pot.
  4. Put the eggs in a large saucepan over medium-high heat, and cover with water by 1 inch. Bring to a boil.
  5. Reduce the heat to low. Then, simmer for 8 minutes. Drain and discard the water.
  6. Next, using the back of your spoon, gently tap the shells of the eggs, so they are cracked all over.
  7. Do not peel the eggs; they should look like they are webbed with cracks.
  8. Put the cracked eggs in the pot of tea broth over medium-high heat and bring just to a boil.
  9. Reduce the heat to low. Then, simmer for 30 to 40 minutes.
  10. Remove from the heat. Then, cool in the broth.
  11. Transfer the eggs and broth to an airtight container, and store in the refrigerator for up to 5 days.


Nutrition

  • Serving Size: 8
  • Calories: 665
  • Sugar: 7 g
  • Sodium: 4,449 mg
  • Fat: 361g
  • Saturated Fat: 13g
  • Carbohydrates: 17g
  • Fiber: 2 g
  • Protein: 233g
  • Cholesterol: 1,488 mg

Keywords: Chinese Tea Eggs