Recipe by Sue Lau
These delicately flavored eggs have an intricate marbled appearance.
Top Review by HeatherFeather
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.
- 10 eggs
- 3 tablespoons soy sauce
- 5 teaspoons anise seed or 2 star anise
- 2 inches cinnamon sticks
- 2 tablespoons black tea leaves
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 cups cold water
Directions See How It's Made
- In saucepan cover eggs with cold water to a depth of at least 1 inch above eggs.
- Rapidly bring to a boil; cover pan tightly; reduce heat, and simmer for 15 minutes.
- Rinse quickly in cold water till eggs are cool enough to handle; drain.
- Tap eggs lightly all over till eggs are a network of fine cracks, but DO NOT PEEL.
- Return 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.
- Bring to a boil; then reduce heat, and simmer, covered, for 1 1/2 hours, adding water to keep eggs covered, if needed.
- Drain eggs, and chill.
- To serve, roll eggs between the palms of your hands to loosen shell; peel, starting from the large end of egg.