Tea Egg
“Tea eggs are a traditional Chinese snack made by boiling eggs and then simmering them in a mixture of tea, soy sauce, and spices, creating a marbled effect.”
Black Tea
Soy Sauce
Star Anise
Egg
Tea
SpicesWhere it comes from
Tea eggs, a cherished snack in China, have been enjoyed since the Qing Dynasty, when they were often sold by street vendors. These marbled delights are steeped in a blend of tea and soy sauce, creating intricate patterns that are as visually striking as they are flavorful. A surprising fact is that they were historically believed to have health benefits, enhancing their popularity.
Variations
Also prepared smoked for a deeper, woodier aroma.
On the Palate
How it's made
5 steps · Show ↓35 min active · 50 min waiting
How it's made
5 steps · Show ↓- 110 min
Place eggs in a saucepan and cover with cold water by an inch. Bring to a gentle boil over medium heat. Once boiling, reduce heat and simmer for 7 minutes.
- 25 min
Remove eggs from heat and cool under cold running water. Gently crack the shells all over with the back of a spoon, creating a mosaic pattern.
- 35 min
In a pot, combine brewed black tea, soy sauce, star anise, and spices. Add the cracked eggs and bring to a simmer over low heat.
- 410 min
Simmer the eggs in the fragrant tea mixture for 1 hour, allowing the flavors to penetrate the cracks. Stir occasionally to ensure even coloring.
Watch outAvoid boiling the eggs vigorously; a gentle simmer prevents them from becoming tough.
- 55 min
Remove the eggs from the tea mixture and peel. Serve warm or cold, enjoying the marbled pattern and savory aroma.
