Print: Chinese Tea Eggs

These tea eggs are one of my favorite dishes and traditional lucky food to make for the Lunar New Year. The hard-boiled eggs are subtly flavored with anise and have a deep brown hue from black tea and soy. The marbled patterns from the cracked shells make these quite attractive. Recipe courtesy of Mom.

Prep

19 min

Cook

117 min

Servings

Difficulty

Hard

Ingredients

3 cups water
2 tablespoons black tea leaves
1 tablespoon soy sauce
1 tablespoon black soy sauce
1 tablespoon tangerine zest
1 , 2-inch
2 podss star anise
1.25 teaspoons salt , divided
8 large eggs

Instructions

1 Gather all ingredients.
2 Combine 3 cups water, tea leaves, soy sauce, black soy sauce, zest, cinnamon stick, star anise, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Reduce heat, cover, and simmer for 3 hours.
3 Meanwhile, place eggs and remaining 1 teaspoon salt into a medium pot; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes.
4 Remove from heat, drain, and cool. Tap cooled eggs with the back of a spoon to crack shells; do not remove shells.
5 Remove the saucepan from the heat. Add eggs and let steep for at least 8 hours, or for a richer flavor, up to 1 ½ days.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/chinese-tea-eggs