Chinese Tea Eggs

Slofoodgroup Team August 29, 2021

How to make tea eggs with soy sauce and black tea:

Tea Eggs are a popular savory snack, commonly sold by street vendors in Chinese communities all over the world. It consists of boiled eggs, cracked slightly then marinated in a spiced black tea mixture. It is also known as marbled tea eggs as the cracks in the shell create dark lines that resembles marble. Although these flagrant and flavorful black tea eggs are traditionally Chinese and mostly associated with Chinese food culture, other similar variations and recipe have developed though Asia. We used fragrant cinnamon, nutmeg, star anise, and cloves for our recipe to pair the black tea and the eggs perfectly. We recommend infusing the eggs for at least 24 hours, but if that is not possible, one can peel the shells for a quicker marination process.

Chinese-Style Boiled Eggs with Black Tea and Soy Sauce

• 6 eggs
• 6 cups water
• 2 teaspoon salt
• 2 star anise
• 6 cloves
• 1 cinnamon stick
• 2 bags black tea
• 1 cup dark soy sauce
• 4 cloves of garlic
• 2 teaspoon cumin powder
• 1 teaspoon ground nutmeg
• 1 teaspoon cayenne pepper or dried chilli flakes

1. Add all the ingredients except the eggs to a pot; bring the mixture to a boil; reduce the heat down to a simmer, cover and simmer for 10 minutes; turn off the heat, remove the lid and allow to cool down completely.
2. Fill another pot with water and bring to a boil; when it starts boiling, gently place the eggs in and cook for 10 minutes; transfer the eggs immediately to ice-cold water and allow to cool completely.
3. Fill another pot with water and bring to a boil; when it starts boiling, gently place the eggs in and cook for 10 minutes; transfer the eggs immediately to ice-cold water and allow to cool completely.