1/2 Photos of Tea Leaf Eggs
2 hrs 5 mins
Sue Lau's Note:
These delicately flavored eggs have an intricate marbled appearance.
My Private Note
Units: US | Metric
- 1In saucepan cover eggs with cold water to a depth of at least 1 inch above eggs.
- 2Rapidly bring to a boil; cover pan tightly; reduce heat, and simmer for 15 minutes.
- 3Rinse quickly in cold water till eggs are cool enough to handle; drain.
- 4Tap eggs lightly all over till eggs are a network of fine cracks, but DO NOT PEEL.
- 5Return eggs, gently to the saucepan, add soy sauce, aniseed (or star anise), cinnamon, tea (in a tea ball), sugar, salt, and 2 cups of the cold water.
- 6Bring to a boil; then reduce heat, and simmer, covered, for 1 1/2 hours, adding water to keep eggs covered, if needed.
- 7Drain eggs, and chill.
- 8To serve, roll eggs between the palms of your hands to loosen shell; peel, starting from the large end of egg.
Browse Our Top Lunch/Snacks Recipes
Nutritional Facts for Tea Leaf Eggs
Serving Size: 1 (105 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 81.9
- Calories from Fat 46
- Total Fat 5.1 g
- Saturated Fat 1.5 g
- Cholesterol 211.5 mg
- Sodium 605.3 mg
- Total Carbohydrate 1.6 g
- Dietary Fiber 0.2 g
- Sugars 0.9 g
- Protein 7.0 g
The following items or measurements are not included: