Tea Eggs

Tea Eggs

Tea Eggs

Day 3 and lets feature something Asian, Tea eggs that is.

Tea Eggs for those who haven’t seen one or tried is a Chinese savoury snack made out of eggs simmered in various spices, soy sauce, and black tea leaves.  A common snack sold by street vendors in night markets in China; a dish that you won’t miss as the aroma will always lead you to it.


Tea eggs can be easily distinguished not just by the smell but as well as its appearance; it has a marbling pattern due to the way it was prepared.  Traditionally, eggs are hard boiled then gently crack the shells around it, placed on a spice and tea infused liquid and simmered for 20 more minutes, removed from heat and placed in a container together with its liquid then stored in the refrigerator for two days.  But there are quicker methods that exist but does not have the same marbling effect as the traditional. This method requires you to remove the entire shell so that it would completely soak in the spiced liquid.

Though this dish is quick to make, you need some patience before you can consume it as the longer it is soaked in the spiced liquid, the better it tastes.  So if you are planning to have this on a weekend better make it today or tomorrow to have its full flavour.

Ingredients

6 eggs
3 cups water
1 tbsp light soy sauce
1 tbsp dark soy sauce
1/4 teaspoon salt
2 tbsp black tea leaves
2 pcs star anise
1 cinnamon stick
1 tbsp lemon zest

Method

  1. In a large saucepan place the eggs. Pour enough water to cover the eggs then boil and simmer for 15 minutes.  Remove from heat, drain then let it cool.
  2. Once eggs are cool, lightly tap the eggs around so it will have small crack. Do not peel.
  3. In the same saucepan place cracked eggs together with 3 cups water, light soy sauce, dark soy sauce, salt, tea leaves, star anise, cinnamon stick, and lemon zest.  Bring it to a boil and simmer for 30 minutes.
  4. Remove from heat. Let it cool then place eggs with its liquid in a container. Fridge for at least two days prior to serving.


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  1. I love these. I’ve been making them with quail eggs, Korean style.

  2. These eggs are so pretty Raymund and the flavours used to reboil them sounds lovely – don’t the egg yolks go blue and the white very rubbery from boiling so long though?
    🙂 Mandy

    • rsmacaalay says:

      Not really, I guess its the soaking that makes them soft again. And yes the yolks turn greyish blue on the outer part, I guess if its longer it will discolor the whole yolk.

  3. Judy says:

    Very pretty. And a fabulous photo! I am not a big fan of hard boiled eggs by themselves, it’s the texture I do not prefer, but I love how these look.

  4. These look so photogenic! I think it’s incredible what Asian cooking does w/ eggs, it’s so much more versatile than elsewhere.

  5. Nami | Just One Cookbook says:

    I’ve seen these eggs before but never tasted it. I can now try this at home instead of wondering how it tastes like. =)

  6. Purely.. Kay says:

    I’ve never seen or cooked with these eggs before. I think I will have to stop by a specialty shop to see if I can see these in person

  7. samology says:

    hey! You’re on the roll with your EGG-citing recipes!! I very much love tea eggs! I see them everywhere in Asia but not here. mmm!!! I guess they’re actually not that hard to make!! Thanks for sharing Raymund 🙂

  8. I just love the look of these. And I bet they taste just as good.

  9. Eri says:

    I’ve never had those eggs! Thnaks for sharing!

  10. They are really cool looking- and the combination of flavors sounds really tasty. Does the egg taste different since you cook it again after hard boiling?

  11. Aileen says:

    I’ve tasted tea eggs before in this one new place at The Fort (Saint’s Alp Teahouse) but I didn’t really taste the difference. I hope I get to try a more authentic one though. XD

  12. Kristy says:

    I have seen these but never eaten one. Great picture!

  13. Love 2 Type says:

    i think the marbled egg effect is much better to look at..

  14. foodjaunts says:

    Never heard of this but LOVE the idea. It seems like the perfect snack to grab and that simmering liquid mix sounds super tasty. When you say dark soy sauce – do you mean the Chinese dark soy sauce versus the thick soy sauce?

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