With their marbled appearance and rich, complex flavor, Chinese tea eggs -- or cha ye dan -- are a feast for the eyes and the palate. Tea eggs are simply regular eggs steeped in a broth of Chinese herbs and black tea. You can marinate the eggs in the broth according to taste -- the longer the marinating time, the bolder the flavor and marbling effect.
Things You'll Need
- Large eggs
- Soy sauce
- Spices, such as star anise and Chinese five spice powder
- Black tea
Bring a saucepan of water the water to simmer over medium heat. Lower the eggs into the water using a spoon to prevent cracking them.
Boil the eggs for about 5 minutes. Drain the eggs and run cool water over them for a couple minutes.
Place each boiled egg on the counter and roll it with the palm of your hand so that the shell cracks all over. Don't remove the shell from the egg.
Fill the saucepan with fresh water. Add soy sauce, Chinese five spice seasoning, star anise a black tea bag and a three-finger pinch of salt.
Bring the mixture to a boil and add the cracked eggs. Reduce the heat to medium-low and simmer the eggs for about 1 hour.
Remove the saucepan from the heat and let the eggs cool to room temperature. Place the saucepan in the refrigerator and let them marinate a few hours to overnight.
- Photo Credit KatarzynaBialasiewicz/iStock/Getty Images
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