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Chinese Tea Eggs

Chinese Tea Eggs

Cost $4.5, save $10

Source: Recommended by CookPal

  • 540 Min
  • 8 Servings
  • $4.5

INGREDIENTS

  • Liquid Ingredients

    • 💧 3 cups water
    • 2 tablespoons black tea leaves
    • 🧂 1 tablespoon soy sauce
    • 🧂 1 tablespoon black soy sauce

  • Spices

    • 🍊 1 tablespoon tangerine zest
    • 🌿 1 (2-inch) piece cinnamon stick
    • 2 pods star anise
    • 🧂 1 ¼ teaspoons salt, divided

  • Protein

    • 🥚 8 large eggs

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

75

Calories

  • 7
    Protein
  • 1
    Carbs
  • 5
    Fats

💡 Use fresher eggs for better taste and appearance.Crack the eggshells gently to ensure an even marbling pattern.Store the tea eggs in the fridge for up to a week.