Marbled tea eggs – two versions (茶叶蛋)
Probably the best way to enjoy hard boiled eggs! Chinese tea eggs are packed with flavour and have a beautiful marble look. Recipe in two versions provided.
Servings: 8 eggs
Calories: 72kcal
Ingredients
For the basic version
- 8 eggs
- 2 bag black tea
- 1 teaspoon Chinese five-spice powder
- 4 teaspoon soy sauce
- ½ tablespoon rock sugar or granulated sugar
- 2 teaspoon salt
For the comprehensive version
- 8 eggs
- 10 quail eggs optional
- 1 handful peanuts optional
- 2 bag black tea
- 1 bay leaf
- 1 star-anise
- 1 small piece Chinese cinnamon cassia cinnamon
- ½ teaspoon Sichuan peppercorn
- 2 dried chilli
- 2 teaspoon light soy sauce
- 2 teaspoon dark soy sauce
- 1 teaspoon Shaoxing rice wine
- ½ tablespoon rock sugar or granulated sugar
- 2 teaspoon salt
Instructions
Simplified version
- Put the eggs (at room temperature) in a pot of cold water (enough to cover them). Bring water to a boil then reduce the heat. Leave to simmer for 6 mins.
- Drain the eggs then cool under running water. When cool enough to touch, gently crack the eggshells all around using the back of a spoon (see note 1).
- Put eggs back into a clean pot. Add all the other ingredients and water enough to cover the eggs. Bring water to a boil then turn down the heat. Simmer for 10 mins.
- Transfer everything into a container. Leave to steep for at least 12 hours (see note 2). You may keep the eggs in the fridge for up to 4 days.
- If you prefer eating warm eggs, simply heat up the egg in the liquid.
Comprehensive version
- Follow the same instructions above. If using quail eggs, cook them along with the regular eggs and crack the same way. If using peanuts, add to the steeping liquid then simmer with the eggs.
Notes
1. you may peel the entire egg shells before adding into the steeping liquid.
2.The steeping time can be shorten by half if eggs are peeled.
Nutrition
Serving: 1egg | Calories: 72kcal