Chinese Tea Eggs
Chinese tea eggs were a staple in my home growing up. My mom would make them fairly regularly and keep them in the refrigerator for a quick snack. It wasn’t until I spent time in China and Taiwan did I realize how popular they were EVERYWHERE. My family recently took a trip to Taiwan over the New Year, and every 7-11 and convenient store had tea eggs just sitting there in a slow cooker, available for sale. We’d grab some tea eggs as a snack before our days adventure. They became a staple of our travels around Taiwan. So when I came home I knew I had to bring this recipe back! I love adding these eggs to my lunch or dinner as a side in one of my Healthy Bowls or even having one for breakfast along with my favorite smoothies. Check out this recipe below and try it for yourself!
Ingredients
- 6-8 eggs
- 2 bags black tea (Lipton tea works great!)
- 1 bay leaf
- 1 star-anise
- 1/2 teaspoon Sichuan peppercorn (optional)
- 4 teaspoons soy sauce
Directions
- Place the eggs (at room temperature) in a pot of cold water (enough to cover them). Bring water to a boil then reduce the heat. Leave to simmer for 5-10 mins. (You will be boiling them again, so they don’t have to be fully cooked here yet).
- Drain the eggs. Cool them in water. Gently crack the egg shells all around using the back of a spoon.
- Put the eggs back into a clean pot. Add all the other ingredients and water enough to cover the eggs. Bring water to a boil then turn down the heat and let it simmer for 10 mins.
- Transfer everything (eggs and liquid) into a glass container. Leave to steep for at least 12 hours. You may keep in the fridge for up to 4 days.
- Peel the eggs and eat cold or warm. Below are what they will look like after you peel. Enjoy!
Wow, you have beautifully decorated this post. I really appreciate it very much. People like you also exist in the world. Who share everything. And there are some people who do not share anything with anyone. I wish today’s youth wrote your kind post, thank you very much.