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. Print
- 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.
- Once eggs are cool, lightly tap the eggs around so it will have small crack. Do not peel.
- 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.
- Remove from heat. Let it cool then place eggs with its liquid in a container. Fridge for at least two days prior to serving.