How to Make Chinese Tea Eggs

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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
  • Salt
  • 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.

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  • Photo Credit KatarzynaBialasiewicz/iStock/Getty Images
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