Chinese Tea Eggs
Chinese Tea Eggs – 茶叶蛋 （cháyèdàn)
Firstly, let me start by saying this recipe, though super easy, takes a while to finish, so I usually do a double or triple batch for myself and a couple friends. They keep for a couple weeks, and can be eaten alone as a snack, or served sliced on noodles, on rice, with a salad, or any other creative way you can think of.
For instance, I am going to try making Deviled Chinese Tea Eggs. Instead of the usual mustard, mayo, and dill going into it, I will add mayo, Chinese hot mustard, minced ginger, and Tamari (wheat-free soy sauce replacement). Get creative! Have fun, and enjoy!
6 medium to large eggs
2 Tbsp / 2 tea bags of black tea or Pu’erh
1/2 C soy sauce or tamari
1.5 tsp salt
1.5 tsp fresh cracked black pepper
2.5 tsp sugar
4 pieces star anise
1 cinnamon stick
1/2 navel orange, well washed. Zest only.
- Put eggs in a medium-sized pot with enough water to cover the eggs.
- Bring to a boil, then lower heat and simmer for 3 minutes.
- Remove eggs from heat (use a slotted spoon or ladle – keep your hot water in the pot).
- Let eggs cool until easily handled.
- Zest orange, crack pepper, and gather ingredients.
- Use a spoon to crack eggs evenly all the way around.
- Put eggs back in the hot water and add the other ingredients.
- Bring to boil, then simmer for 1 to 3 hours. The longer it cooks, the stronger the flavor and color.
- Add more water if the level gets low.
- You can use a Crock Pot as well, though the color doesn’t run throughout the egg as thoroughly.
- Remove from heat, serve or cool for storage.