I used to eat these eggs all the time when I was young. They were everywhere in China! Food vendors on every street would have a pot of tea eggs simmering away. Each egg used to something like 10 cents…and I would ride on the back of my mom’s little scooter and munch away at these. I absolutely loved them and have always wanted to know how to make them. The tea flavor give a plain hard boiled egg a delicious edge, and it’s super easy to make!
I found this recipe on Steamy Kitchen written by Jaden Hair, who in turn got it from Appetite for China, a fabulous blog written by Diana Kuan. After reading her blog, I was inspired to make more Asian foods around the house… I hope you give these eggs a try, they are so yummy and I am sure you will love them!
3/4 cup soy sauce
2 star anise
2 tablespoons black tea (or 2 tea bags)
1 cinnamon stick
1 teaspoon sugar
1 tablespoon Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)
- Place the eggs in a medium pot and fill with water to cover the eggs by 1-inch or so.
- Bring the pot to a boil, lower the heat and let simmer for 3-5 minutes.
- Remove the eggs (leaving the water in the pot) and cool the eggs in a ice bath or under running cool water.
- Use the back of a teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design.
- To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low.
- Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight.
- The longer you steep, the more flavorful the tea eggs will be. I was impatient and steeped it only for 3 hours, most people steep for 5+ hours, even overnight.
- When you peel the egg shell away, there will be this beautiful marbling on the egg and on the shells. SO COOL!