By LUVmyBELLY on June 23, 2005
Photo by Darkhunter
Photo by Darkhunter
"This is one of my favourite streetside snacks in Taiwan. It is extremely easy to make and tastes great on its own as a snack or in a lunch box. Could also be sliced and presented with cold meats as a starter. I usually make it without measuring anything, so these measures are estimates."
Serving Size: 1 (56 g)
Servings Per Recipe: 4
"I had them when I first visited Hong Kong on my birthday with my (now) Chinese wife during my first visit to mainland China - for my birthday we went to visit Hong Kong with a friend and I tasted tea eggs (and tofu - fa ?) there for the first time near the big Buddha on Lantau Island.
I've made them a few times though I use dark soy sauce and I add lime leaves. I make up to 30 eggs in one go and I let them simmer for up to 8 hours (If I'm home). Or I'll leave them in the juice over night and bring it to a boil again in the morning and let it simmer until I go to work.
great stuff :-)"
"How fun to make! Tastes good, too. I think I will do as kolibri does, and make them and let them sit overnight in the tea and spices. I like a bolder taste! Thnx for sharing your recipe, LUVmyBELLY. Made for Comfort Cafe Snow Queen Chalet Jan 2010."
"I only cooked 5 eggs with the recipe and they were great. I cooked them for 45min instead of an hour but enough flavor cooked in with the shorter time. I also threw in an extra tea bag because I like a heavier tea flavor. All in all it's a great recipe and so simple! Totally reminds me of my childhood when I use to munch on these as a snack."
"I used 4 eggs without changing the amounts of spices. I only let it simmer for an hour and it was delicious! I think the saltiness of the eggs would go terrific with plain rice to make a filling meal. I also crushed the egg shell pretty thoroughly to make sure the flavors would seep in. Thanks for a great recipe. :)"
"I love these eggs! I used to make these all the time. Thank you for posting this, now I can keep it in my cookbook!"
"I had forgotten this recipe - I used to love to eat these as a kid! These are so simple to make - providing you manage the hardest part which is breaking the shell, too little doesn't give you the marbling and too much gives you brown eggs - and so delicious. What I do is prepare them in the evening, let it simmer for an hour, and then leave them in the juice overnight. In the morning - yummy, yummy, yummy! Thanks for reminding me of this, I'll be sure not to forget it this time!"