Tea Eggs Recipe

I absolutely adore this tea egg recipe because every bite is like a savory, aromatic adventure that transports me straight to the heart of traditional Asian cuisine. The intricate marbling pattern on the eggs feels like a little art project right in my kitchen, making each snack not only flavorful but also Instagram-worthy!

The flavors that come from making tea eggs are really rich and aromatic, and that’s one of the things I love the most about them. Making them is a really simple process that requires just six large eggs; yet, those ingredients (the tea, and the blend of soy sauces) alone give them so much umami!

On top of that, I take it a step further by infusing mine with a cinnamon stick and some star anise, which, together with the tea and soy sauce, makes for a really superb, spicy-scented snack. Not only that: It’s a protein-packed, nutritious gift to myself!

Ingredients

Eggs are rich in protein and vitamins essential to life and form.

They are inexpensive and easy to prepare.

Soy Sauce: Adds a salty depth and richness, is savory, and is rich in umami.

Deep color and sweetness amplify the eggs’ appearance.

Tea Leaves Black: Provide a rich, powerful flavor and delicate aroma.

Cinnamon Stick: Provides a warm, sweet spice that accents the broth.

Ingredient Quantities

• 6 large eggs
• 3 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon black tea leaves or 2 black tea bags
• 1 cinnamon stick
• 2 star anise
• 1 teaspoon sugar
• 1 teaspoon salt
• 3 cups water
• 3 slices fresh ginger
• 1/2 teaspoon Sichuan peppercorns (optional)

Instructions

1. Set the eggs in a saucepan and cover them with cold water. Heat the pan on medium-high until the water reaches a rolling boil. Turn the heat to low and simmer for about 7 minutes.

2. Take the eggs out of the pot and put them into a bowl of ice water to cool. After they are cool, carefully break the shells all over, without peeling them.

3. In another pot, combine 3 cups of water, soy sauce, dark soy sauce, black tea leaves, a cinnamon stick, star anise, a bit of sugar, salt, ginger, and—if you have some on hand—Sichuan peppercorns.

4. Heat the mixture over medium-high heat until boiling. Then lower the heat and let it simmer for 10 minutes. This will give the flavors a chance to blend.

5. Mix the tea and put in a pot. Crack the eggs into the pot. Make sure the eggs are immersed in the tea. Now, put the pot on slow heat.

6. Cook the eggs in the tea mixture for a minimum of 1 hour. For richer flavor, cook for as long as 3 hours or let the eggs steep in the mixture overnight with the heat turned off.

7. After simmering, use a slotted spoon to take out the eggs and let them cool for a few moments before you peel them.

8. Take off the shell of the eggs in a careful manner, and you will see that your eggs have patterns on their surface that are reminiscent of marble.

9. Present the tea eggs at room temperature or cold, as a light repast or part of a course, Hao said.

10. Leftover tea eggs should be kept in the fridge, inside a lidded container that is completely airtight, for no more than a week.

Equipment Needed

1. Saucepan
2. Medium-sized pot
3. Slotted spoon
4. Bowl
5. Ice water
6. Measuring cups
7. Measuring spoons
8. Airtight container

FAQ

• Q:Can I use a different kind of tea for this recipe? A: Yes, you can try different kinds of tea like oolong or green tea, but the conventional choice for a bold flavor is black tea.
• Q:A: The maximum length of time you can store tea eggs in the fridge is 5 days, and that’s for peak flavor absorption. In their braising liquid, they can be kept a little less than a week.
• Q:What is the reason for cracking the eggshells? A: The purpose of cracking the eggshells is to let the flavors from the soy sauce and tea mixture permeate the eggs so they can be flavored all the way through and not just on the surface.
• Q:Can the Sichuan peppercorns be left out?A: Yes, you can leave them out; they add a touch of numbing spice, but the recipe will still be delicious without them.
• Q:Q: For how long should the eggs be simmered in the tea mixture? A: To achieve the desired flavor intensity, you may simmer the eggs in the tea mixture from 1 to 2 hours. If you like your eggs with a lighter flavor, you would tend toward the 1-hour mark; if you want a very intense egg flavor, you could go the full 2 hours.
• Q:Is dark soy sauce necessary?
  Dark soy sauce lends an even deeper color and a more robust flavor, but if you don’t keep it on hand, regular soy sauce is an acceptable substitute, with a similar yet less pronounced taste.

Substitutions and Variations

If dark soy sauce is not available, you can substitute it with extra soy sauce.
Green tea leaves can be used in place of black tea leaves to provide a different flavor.
1/2 teaspoon ground cinnamon can replace 1 cinnamon stick.
A pinch of ground anise seed can be used instead of star anise.
Omit Sichuan peppercorns, or use a pinch of white pepper.

Pro Tips

1. Cracking Technique When cracking the eggshells, be gentle to ensure the patterns form nicely but the eggs don’t split. A good technique is to roll the egg gently on a hard surface until cracks form all over.

2. Flavor Variation Experiment with additional spices like cloves or orange peel in the tea mixture for a more complex flavor profile. Just make sure not to overpower the existing ingredients.

3. Color Intensity If you want a deeper marbling effect and darker color, add an extra tablespoon of dark soy sauce to the cooking liquid.

4. Overnight Steeping For maximum flavor, allow the eggs to steep in the tea mixture overnight with the heat off. This will ensure that the spices and tea fully infuse the eggs.

5. Serving Suggestions Serve the tea eggs sliced in salads or ramen, or sprinkle them with a bit of toasted sesame oil and chopped green onions for a delicious snack.