Chinese Tea Eggs
Prep time is nearly nothing. Cook time includes initial boiling of eggs & steeping in tea mixture combined - mostly unattended.
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- 4 c
- 6 Tbsp
- soy sauce
- 3 Tbsp
- pu-erh tea, or other loose black tea leaves
- 1 stick
- star anise
- whole cloves
- 1/2 tsp
- chinese 5 spice powder
- 1 tsp
11. Place 4 cups of water in medium pot and gently drop in the eggs. Make sure the water completely covers the eggs. Bring the water to a boil on high heat.
2Boil the eggs for about 10 minutes or so to make sure the eggs are fully cooked. Transfer the hard-boiled eggs out of the hot boiling water and rinse with cold water.
3Using the back of a teaspoon, gently tap the eggshell to crack the shell. The more cracks you make, the more marbled your eggs will be. Be careful not to crack the shells so much that they will completely fall off the eggs.
4Return the eggs to the water and add in the soy sauce, tea, and spices. Give it a gentle stir.
5Bring the tea mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, turn off the heat, and allow to steep for at least 2 hours. The longer the steeping, the better the taste.
6Serve immediately or leave the tea eggs in the mixture overnight to further develop the color and flavor. Bring the mixture to a boil again before eating as tea eggs are best enjoyed hot.