Having tasted tea leaf eggs at an international fair many years ago, I had always wanted to try making them at home. This produced gorgeous looking eggs - they have a rich brown shell that makes them look almost like chocolate eggs. When peeled, the whites of the eggs have a lovely veining effect from the tea/spice mixture. While these were very good, I was expecting to taste a bit more of the spices - despite the long steeping, I could hardly detect any cinnamon or star anise flavor. Regardless of this, the eggs were still tasty and were really quite striking to look at on the plate. I will make these again, perhaps using a heavily spiced tea such as Chai, to perk up the flavor a bit more, and maybe throw in a few extra star anise.
I am of Asian descent, and my grandma always used to make tea eggs that tasted exactly like these!! Note to anyone who can't find black tea: you can also use 4 bags of Tetley or Red Rose.
I made these very cool eggs for Easter. I really liked the marbling effect and the very subtle flavor from the tea and spices. I ended up simmering these for like five hours, and steeping them overnight in the fridge. This recipe might just become a yearly tradition, thanks!
These were OK. Made for Chinese New Year Dimsum for my Red Hat group. The shells and skin underneath were very hard and the tea/soy solution didn't get to marblelize as it should have. May try again next year.
I usually don't like eggs but these were great! I'm going to have to try somemore of your redipes. Yahoo answers crazy cluckin chicken knew she saw the your name and page before. lol
It's kinda hard to know how hard to smack theeggs and sometimes they explode and the yolk comes out.
Love these so much! This recipe is great. However, we used more soy sauce and sugar to enhance the flavour a bit. Thanks for the great recipe!
I'm very impressed to find Tea Eggs here! Recipezaar rocks! So does Sue L!! My friend who worked at a Tea house before said they would boil the eggs for over 2 days.
I liked this recipe a lot although I am used to tea eggs simply steeped in a strong tea, without any spices. I made this with a handful of jasmine tea leaves, a dash of soy sauce, and a chai tea bag (which contained cinnamon).