Thursday, March 15, 2012

Chinese Tea Eggs


Tea eggs are one of my favorite ways to cook eggs. Not only do they make an amazing presentation, but they taste good too.

My brother went home for the weekend recently. Which means only one thing when he came back: lots of food from mom, including these chinese tea eggs. I know how to make the eggs myself and have made them before, but most of the time I’m lazy. It’s not hard to make, but it does require a lot of waiting while the eggs stew to develop flavor.

Tea leaves, anise and other spices are boiled with the eggs creating a savory hard boiled egg. Eggs are first hard boiled. Then the shell is cracked in several places before the eggs stew in a pot of tea leaves, five spice powder, soy sauce, salt. As the eggs stew, the tea sauce seeps through, staining the white skin of the eggs. Because of the cracks in the shells, it creates this beautiful marbled pattern when you eventually peel off the shell.

Because these take so long to make, it’s best to make a large pot. They usually can last close to a week in the fridge. We recently discovered that if you keep the eggs in their shell and in an egg carton in the fridge they somehow last longer. I don’t know the explanation. I just know it works. We used to keep them in containers together but they would go bad within a few days. But for some reason placing them in the original egg cartons works.

Here’s my mom’s recipe:

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Chinese Tea Eggs

Ingredients:

6-8 eggs
2 red or black tea bagsor 2 tbsp loose tea leaves
2 tablespoons soy sauce
2 tablespoons salt
1 chinese spice bag (or use chinese five spice powder)

Directions:

1. Boil eggs until thoroughly cooked (hard boiled). Then set eggs aside and let cool.

2. Once eggs are cooled, crack shells of eggs, but do not let the shell come off the eggs. I usually gently crack them against the counter. And then I use a meat tenderizer mallet to make additional cracks. Make sure to make cracks all around for a prettier cracked egg shell look. You want the cracks to be deep enough to penetrate to the inside of the egg, but not too deep that the egg shell will fall off the egg.

3. Place eggs in a medium pot. Fill water to about one inch above eggs. You can always add extra water if your water level begins to get too low.

4. Bring to boil the water with two tea bags, soy sauce, salt, and one chinese spice bag. You can usually find the spice bag at a chinese grocery store. If you can’t find this at your local asian grocery store, you can use about 1 tbsp of chinese five spice powder.

5. Cook the eggs with the tea mixture on a low simmer for about 2 hours. Keep lid on to keep water mixture from evaporating.

6. Let the eggs, submerged in the water mixture sit in pot overnight (about 8 hours), to allow the eggs to absorb the flavors.

7. Bring the water mixture to a boil, and cook at a low boil for an additional 1-2 hours. Eggs can be served hot or cold.

You can store eggs in the fridge, leaving shell on. This will allow the eggs to store longer. Also if you keep the original egg carton, place the eggs stil1 with shell on in the egg carton and store in fridge. Refrigerated eggs last about a week or more with this method.

 

13 Responses to “Chinese Tea Eggs”

  1. 1

    Kung Food Panda — March 15, 2012 @ 10:13 pm

    I love tea eggs!

    • Kirbie replied: — March 15th, 2012 @ 10:32 pm

      me too =)

  2. 2

    Rodzilla — March 15, 2012 @ 10:19 pm

    can you still make the yolks soft like you can with preserved eggs?

    • Kirbie replied: — March 15th, 2012 @ 10:32 pm

      Unfortunately no. The eggs simmer and stew for so long that I don’t think its possible to keep the yolk soft.

  3. 3

    Iris — March 16, 2012 @ 3:44 pm

    I never knew what (those star things were) anise was until I started baking/cooking myself. I always thought they were just another weird Chinese herb that my mom and grandmothers used. XD

    • Kirbie replied: — March 17th, 2012 @ 9:12 pm

      Same here =)

  4. 4

    Leucadia Chiropractic — March 17, 2012 @ 4:23 am

    Those eggs look weird and beautiful at the same time. Never seen one before this post! Is it hard to cook though?

    • Kirbie replied: — March 17th, 2012 @ 9:15 pm

      It’s not hard at all. But it takes a lot of wait time.

  5. 5

    sarah — March 17, 2012 @ 9:37 am

    Is there any particular tea that works best for this?

    • Kirbie replied: — March 17th, 2012 @ 9:17 pm

      I like to use strong chinese teas like oolong. Sometimes I used Lipton though if I don’t have oolong leaves handy.

  6. 6

    Debs @ The Spanish Wok — March 17, 2012 @ 10:12 am

    I’ve been wanting to do these forever, thanks for the reminder.

    You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.

    • Kirbie replied: — March 17th, 2012 @ 9:18 pm

      thanks!

  7. 7

    Hannah — June 11, 2012 @ 6:37 am

    hi. i got to try these when i was in shanghai! it was the first time i had seen something like that made from chinese tea
    Thanks for posting the recipe so now i can make them at home too!

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