Chinese Tea Eggs from Carslake Tea Company #Recipe

Vanessa Owen
26th May 2020

Chinese tea egg is a typical Chinese savory food commonly sold as a snack, in which a boiled egg is cracked slightly and then boiled again in tea, and sauce or spices. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns. The recipe below is a great basis, but there are no rules you can add or remove spices or sauces to your own personal taste and experiment.

1. Put the eggs (at room temperature) in a pot of cold water (enough to cover them). Bring water to the boil then reduce the heat. Leave to simmer for 6 mins.
2. 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.
3. 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.
4. Transfer everything into a container. Leave to steep for at least 12 hours.
5. 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.

Ingredients

8 eggs
2 teaspoons of black tea
1 bay leaf
1 star-anise
1 small piece cinnamon
1/2 tsp sichuan peppercorns
2 dried chilli
2 tsp light soy sauce
2 tsp dark soy sauce
1 tsp rice wine
1/2 tbsp granulated sugar
2 tsp salt

Equipment

Pan