Chinese Tea Eggs - Marbled Eggs Flavored with Aromatic Chinese Tea and Spices
Recipe type: Eggs
Chinese tea eggs are sold by street vendors and roadside stops all over China. These aromatic and tasty treats not only look beautiful, but taste like heaven.
- 10 Eggs
For the Tea Mixture
- 3 Tbs Light soy sauce
- 3 Tbs Rice wine or dry sherry
- 1 Whole star anise
- 1 Tbs Brown sugar
- 1 Cinnamon stick
- 2 Tbs Chinese black tea or 2 teabags black tea
- 1 Tbs 5-Spice
- Place the eggs in a saucepan, cover with cold water and bring this to a boil. Lower the heat and simmer the eggs for 10 minutes.
- Drain the pot and cool the eggs under cold running water.
- Using the back of a teaspoon, tap the egg shells until the entire shell is crazed with cracks.
- Place the light soy sauce, rice wine, star anise, brown sugar, cinnamon stick, sliced ginger, black tea and 5 spice in a pot and pour in 1 liter of water.
- Bring this to a boil, lower the heat and simmer the mixture for 20 minutes.
- Add the eggs to the pot, bring the mixture back to a boil, lower the heat and simmer the eggs gently for 45 minutes.
- Remove the pot from the heat and allow the eggs to cool to a manageable temperature in the tea mixture.
- When they are cool enough to handle, peel the shells from the eggs to reveal the beautifully marbled and fragrant eggs.
- Slice the eggs into halves or quarters, transfer to platters and serve warm or cold.