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Tea egg is a typical Chinese savory snack which are simply hard-boiled eggs that have been further stewed in a salted tea liquid. Other flavourings such as soy sauce and Chinese five-spice powder are often added as well.
INGREDIENTS:
- 6 eggs
- 3 tablespoons soy sauce
- 1 teaspoon salt
- 1 tablespoon Tea leaves of you choice (Pu erh Tea, Green Tea or Black Tea)
- 4 pieces star anise
- 1 small stick cinnamon or cassia bark
- 2 tablespoon five-spice powder
Place unshelled eggs in saucepan of cold water – water level should be at least 4 cm (1-1/2") higher than eggs. Bring to a boil, then simmer for 2 minutes.
Remove the eggs. With a knife, tap each egg to slightly crack the shells in two or three places. Return to saucepan.
Add other ingredients and stir. Cover and simmer for 2 hours, adding water as necessary. Drain, serve hot or cold.
Notes
Cook longer for a stronger flavour and a deeper colour. Tea eggs are also known as Chinese marbled eggs for the unique marbling effect on the surface of the egg. Sauce can be frozen and reused.
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