Tea Leaf Eggs

Name: Tea Leaf Eggs
Cook time: 105 min
Total time: 105 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 6 large Eggs; 750ml Water; 4 bags of Black Tea, Chinese black tea or strong breakfast tea; 120ml Light Soy Sauce; 30ml Dark Soy Sauce; 1 tbsp Sugar; 1 tsp Salt; 2 Star Anises; 1 Cinnamon Sticks, about 7–8 cm; 1 tsp Sichuan Peppercorns; 3 slices of Ginger; 1 Scallions, cut into 2–3 pieces

Tea Leaf Eggs are savory, marbled Chinese eggs simmered in a fragrant blend of tea, soy and warm spices until richly flavored and beautifully patterned. The aromatic braising liquid seeps through fine cracks in the shell to stain the whites and infuse the yolks, making them an addictive snack or a tasty addition to rice and noodles.

Tea Leaf Eggs are savory, marbled Chinese eggs simmered in a fragrant blend of tea, soy and warm spices until richly flavored and ... Show more

Traditional Chinese Recipe

Health Grade

C+ · Balanced

Rating

4.1

Time

1 hr40 min

Price

0,14 €

Calories

82 kcal

vegetarian

low calorie

easy

meal prep

Method

Boil the eggs

Put the Eggs and Water in a medium saucepan and bring it to a boil over medium-high heat. Reduce to a gentle simmer and cook for 10 minutes, then lift the eggs out and set them aside. Leave the water in the pot so you can build the tea broth in the same pan.

Crack and prep

Once the eggs are cool enough to handle, tap each shell all over with the back of a spoon so it is deeply cracked but still intact. While you’re at it, slice the Ginger into 3 thin pieces and cut the Scallion into 2–3 pieces.

Simmer the broth

To the same pot of hot water, add the Black Tea Bags, Light Soy Sauce, Dark Soy Sauce, Sugar, Salt, Star Anise, Cinnamon Stick, Sichuan Peppercorns, sliced ginger, and scallion pieces. Bring everything to a boil, stirring until the sugar and salt dissolve, then lower the heat and simmer for 10 minutes until the broth is dark, fragrant, and slightly glossy.

Simmer the eggs

Slip the cracked eggs back into the broth, making sure they are mostly submerged. Keep the liquid at a very gentle simmer for 20 minutes so the flavor works into the whites.

Steep and serve

Turn off the heat, cover the pot, and let the eggs steep in the broth for 1 hour. Lift them out, peel away the shells, and serve them warm or chilled with a little of the broth spooned over the top.