Tea eggs (cha ye dan) are a beloved Chinese snack, simmering fragrantly in big pots at street stalls and shops. Their marble pattern makes them unmistakable.
The shell is lightly cracked so the savoury brew of black tea, soy sauce and spices can seep in and draw a fine web pattern.
Servings6 eggs
Time60 min (+ steeping)
LevelEasy
Ingredients
Eggs★6
Black tea★2 tbsp
Soy sauce (light & dark)★2 tbsp each
Star anise & cinnamon★1 each
Sichuan pepper & clovessome of each
Sugar & salt1 tsp each
Waterapprox. 500 ml
★ = available authentic in the Asia Boutique
Preparation
1
Hard-boil the eggs and refresh in cold water.
2
Tap the shell all over lightly without removing it.
3
Boil tea, soy sauces and spices into a brew.
4
Add the eggs and simmer gently for 30 minutes.
5
Steep overnight in the brew, then peel.
Make it original
Black tea, star anise and soy sauce for tea eggs are in the Asia Boutique.
