Chinese Tea egg
Course: sides, appetizers, snacks, lunchCuisine: chinese, asian8
servings10
minutes36
minutes73
kcalChinese Tea Egg
These tea eggs are something found all over markets in Asia. They are essentially eggs that are boiled and simmered in a flavored marinade usually with tea and spices
It is an inexpensive street food, and when done right is so good
For those that might not have had it before or are looking for a flavor base to compare to, it has a lot of the same spices and profiles you would find in Pho such as star anise and cinnamon
Most of the time though because of how they are served, they are usually overcooked with that chalky greyish-green yolk
So I decided to take the flavor and tradition of Chinese tea eggs and combined it with that luscious Ramen style onsen egg
Aromatic flavor, gorgeous color, marbled design, luscious runny yolk. This is a special egg
If you aren’t feeling adventurous or are kinda hesitant, give this recipe a try by omitting the spices!
Macros
Per Egg: 73 Calories 0Carbs, 5g Fat, 7g Protein
Ingredients
8 Large Eggs
4 Cups Water
3/4 Cup Dark Soy Sauce
2 Tbsp Black Tea/2 Black Tea Bags
3 Slices of Ginger
2 Bay Leafs
3 Star Anise
1 Cinnamon Stick
1 Tsp Peppercorns
1/2 Tsp Coriander Seeds
1/2 Tsp Fennel Seeds
2 Tsp Salt
2 Tsp Sugar
Optionally can use 2 Tbsp Five Spice Powder for all the spices!
Directions
- Add water, soy sauce, black tea, and ginger in a pot
- Add bay leaf, star anise, cinnamon, peppercorn, fennel, and coriander (or you can use five-spice powder) in the same pot
- Add salt and sweetener and cook for 30 minutes and let it cool down
- Meanwhile, place the eggs into boiling water and cook for 5:30 seconds and then cool under cold water or ice bath. Crack gently with a spoon to create crevices. The more crevices the more area for the marinade to soak into the eggs.
- Marinate the eggs in the tea for 24 hours in the fridge
