Tea Leaf Eggs

Submitted by PalatablePastime

"These delicately flavored eggs have an intricate marbled appearance."

 

• Ready In: 2hrs 5mins
• Ingredients: 8
• Serves: 10

ingredients

• 10 eggs
• 44.37 ml soy sauce
• 24.64 ml anise seed or 2 star anise
• 2 inch cinnamon sticks
• 29.58 ml black tea leaves
• 4.92 ml sugar
• 4.92 ml salt
• 473.18 ml cold water

directions

1. In saucepan cover eggs with cold water to a depth of at least 1 inch above eggs.
2. Rapidly bring to a boil; cover pan tightly; reduce heat, and simmer for 15 minutes.
3. Rinse quickly in cold water till eggs are cool enough to handle; drain.
4. Tap eggs lightly all over till eggs are a network of fine cracks, but DO NOT PEEL.
5. 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.
6. Bring to a boil; then reduce heat, and simmer, covered, for 1 1/2 hours, adding water to keep eggs covered, if needed.
7. Drain eggs, and chill.
8. To serve, roll eggs between the palms of your hands to loosen shell; peel, starting from the large end of egg.

Reviews

[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.

 

[horseplay]

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.

 

[rpgaymer]

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!

 

[Gran Dee]

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.

 

[Maggies mamma]

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