Tea Egg
Tea eggs, also known as marbled eggs, are a traditional Chinese snack. They are hard-boiled eggs that are cracked and then boiled again in tea, and spices, which seep in through the cracks, giving the egg a marbled effect.
Ingredients - Serves 6
- Water - Enough to cover the eggs
- Peppercorns - 1 teaspoon
- Cinnamon stick - 1
- Star anise - 2
- Soy sauce - 1/2 cup
- Black tea leaves - 2 tablespoons
- Eggs - 6
Let's Get Started
- Place the eggs in a pot and add enough water to cover them. Bring the water to a boil and then reduce the heat to low. Let the eggs simmer for 10 minutes.
- Remove the eggs from the heat and let them cool. Once they are cool enough to handle, gently crack the shells with the back of a spoon. Do not peel the eggs.
- In the same pot, combine the tea leaves, soy sauce, star anise, cinnamon stick, peppercorns, and enough water to cover the eggs. Bring the mixture to a boil.
- Add the cracked eggs to the pot. Reduce the heat to low and let the eggs simmer for 2 hours.
- Remove the pot from the heat and let the eggs soak in the tea mixture for at least 4 hours, or overnight for a stronger flavor.
- Peel the eggs before serving. The tea and spices will have created a marbled effect on the eggs.
Dietary Info
- Dish Type: Snack
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Calories: 78
- Fat: 5g
- Carbs: 1g
- Protein: 6g
- Sodium: 62mg
- Sugar: 1g
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