Tea Egg

Author: Dan Ostermayer Status: published license cc-by-nc-nd tags: recipe, chinese, black tea, 0   Share on Facebook Share on Twitter

Ingredients
6 eggs
3 tablespoons soy sauce
1 teaspoon salt
1 tablespoon black tea leaves or 1 tea bag
4 pieces star anise
1 small stick cinnamon or cassia bark
1 teaspoon cracked peppercorns (optional)
2 strips dried mandarin peel (optional)

Method

1. Place unshelled eggs in saucepan of cold water – water level should be at least 1 inch higher than eggs.

2. Bring to a boil, then simmer for 2 minutes.

3. Remove the eggs. With a knife, tap each egg to slightly crack the shells in two or three places. Return to saucepan.

4. Add other ingredients and stir

5. Cover and simmer for 2 hours, adding water as necessary.

6. Drain, serve hot or cold.

Note:
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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