Tea Leaf Eggs Recipe – Chinese Special
Chinese Tea Leaf Eggs (茶叶蛋) are a beloved snack in Chinese cuisine, known for their distinctive marbled appearance and savory flavor. These eggs are hard-boiled, cracked to create a web-like pattern, and then simmered in a fragrant blend of black tea, soy sauce, and spices. The result is a snack that’s both visually appealing and deliciously aromatic.
- Prep Time10 min
- Cook Time1 hr
- Perform Time4 hr
- Total Time5 hr 10 min
Tea Leaf Eggs Ingredients:
- 6 eggs
- 2 tbsp black tea leaves (or 2 black tea bags)
- 1/2 cup soy sauce
- 1 tbsp dark soy sauce (optional, for deeper color)
- 2 star anise
- 1 small cinnamon stick
- 2 slices fresh ginger
- 1 tsp sugar
- 1 tsp Sichuan peppercorns (optional)
- 3 cups water
Boil Eggs:
Place eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for 8–10 minutes. Remove and cool in cold water.
Crack Shells:
Gently tap each egg with the back of a spoon to create cracks all over the shell, keeping the shell intact.
Prepare Tea Marinade:
In the same pot, combine water, tea leaves, soy sauces, spices, ginger, and sugar. Bring to a boil.
Simmer Eggs:
Add the cracked eggs back to the pot. Simmer on low heat for 1 hour, adding water if needed.
Marinate:
Remove from heat and let eggs steep in the liquid for at least 4 hours, or refrigerate overnight for stronger flavor and darker marbling.
Serve:
Peel before serving, or serve with the shell on for presentation.
Recipe Notes :
Flavor Enhancement: For a deeper flavor, allow the eggs to marinate in the tea mixture for up to 24 hours.
Texture Variation: Adjust the boiling time for eggs to achieve your preferred yolk consistency.
Spice Customization: Experiment with additional spices like cloves or orange peel to create unique flavor profiles.
Serving Suggestions: Serve as a snack, appetizer, or alongside steamed rice for a complete meal.
Storage: Store marinated eggs in the refrigerator for up to 4 days, ensuring they remain submerged in the tea mixture
