Chinese Tea Leaf Eggs Recipes

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CHINESE TEA LEAF EGGS



Chinese Tea Leaf Eggs image

One of my favorite dishes when I head back home; it combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive! I eat these sliced in quarters and chilled as a side dish, appetizer, or snack. Recipe courtesy of Mom.

Provided by SOYGIRL2

Categories     Appetizers and Snacks

Time 11h20m

Yield 8

Number Of Ingredients 10

8 eggs
1 teaspoon salt
3 cups water
1 tablespoon soy sauce
1 tablespoon black soy sauce
¼ teaspoon salt
2 tablespoons black tea leaves
2 pods star anise
1 (2 inch) piece cinnamon stick
1 tablespoon tangerine zest

Steps:

  • In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).
  • In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.

Nutrition Facts : Calories 75.9 calories, Carbohydrate 1.2 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 659.1 mg, Sugar 0.4 g

TEA LEAF EGGS



Tea Leaf Eggs image

It may not sound edible, but trust me, once you start, you can't stop! The best part about the recipe, is that you can just leave the eggs alone, and they still come out perfect.

Provided by jilloon

Categories     Appetizers and Snacks

Time 2h55m

Yield 10

Number Of Ingredients 13

1 tablespoon black tea leaves
2 (3 inch) cinnamon sticks
4 whole star anise pods
1 tablespoon five-spice powder
6 whole cloves
1 slice fresh ginger root
½ teaspoon Szechuan peppercorns
1 teaspoon licorice root
1 piece dried mandarin orange peel
1 ounce Chinese rock sugar
½ cup dark soy sauce
⅓ cup light-colored soy sauce
10 hard-cooked eggs

Steps:

  • Place the tea, cinnamon, star anise, five-spice, cloves, ginger, peppercorns, licorice, orange peel, rock sugar, dark soy sauce, and light soy sauce in a large saucepan. Bring to a boil, then reduce heat to medium-low, and let simmer for 15 minutes. Meanwhile, lightly tap the hard-cooked eggs to crack the shells all over. The soy sauce will penetrate the cracks, and color the egg white.
  • Place the eggs in the simmering liquid, and cook for 30 minutes, then remove from the heat, and let the eggs stand in the liquid for 2 hours off the heat. After 2 hours, drain the eggs, chill, and peel.

Nutrition Facts : Calories 98.3 calories, Carbohydrate 5.6 g, Cholesterol 212 mg, Fat 5.5 g, Fiber 0.8 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 1260.7 mg, Sugar 3.4 g

CHINESE TEA EGGS (MARBLED EGGS)



Chinese Tea Eggs (Marbled Eggs) image

One of most famous Chinese street snack--tea eggs, also known as marbled eggs

Provided by Elaine

Categories     Side Dish

Time 25m

Number Of Ingredients 13

8 to 10 eggs
Water as needed
1 tbsp. red tea or black tea leaves ( , you can also use two tea bags)
1.5 tbsp. light soy sauce
1 tbsp. dark soy sauce ( , for better coloring )
1 tablespoon rock sugar
1/2 tbsp. salt
2 pieces star anises ( , note 3)
1 tsp. Sichuan peppercorn
1 thumb ginger ( , smashed )
3-4 bay leaves
1/2 tbsp. fennel seeds (, optional)
1 stick Chinese Cinnamon

Steps:

  • Clean the eggs and then place in a deep sauce pot. Add enough cold water to cover. Start with medium fire, bring the content to a boiling and then let it simmer for 4 to 5 minutes (hard boiled based on how soft you want the yolk to be). | for soft boiled eggs, place room temperature eggs gently with a help of strainer in boiling hot water, cook for 6 minutes. Transfer to cold or chilled water to cool down completely and then crack the eggs with a scoop carefully.
  • Transfer to cold or chilled water to cool down completely and then crack the eggs with a scoop carefully. Place the eggs in a pot with a lid.
  • In another the pot, add all seasoning (bay leaves, star anises, cassia bark, fennel seeds, salt and sugar ). Pour in around 800ml water and bring to a boiling, add tea leaves and simmer for 10 minutes.
  • For hard boiled eggs| pour the liquid to the the pot with cracked eggs. Soak overnight with lid covered. For soft boiled eggs| wait until the liquid becomes room temperature and then pour the liquid to soak the eggs overnight with lid covered.
  • Re-heat if necessary or serve directly with noodles, porridge or other food.

Nutrition Facts : Calories 102 kcal, Carbohydrate 3 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 223 mg, Sodium 614 mg, Sugar 2 g, ServingSize 1 serving

CHINESE TEA EGGS (W/ SOFT AND HARD BOILED EGGS, 茶叶蛋)



Chinese Tea Eggs (w/ Soft and Hard Boiled Eggs, 茶叶蛋) image

To make this dish gluten-free, use tamari instead of soy sauce.

Provided by Maggie Zhu

Categories     Side

Time 30m

Number Of Ingredients 11

12 large eggs
4 tablespoons light soy sauce ((or soy sauce))
2 tablespoons dark soy sauce ((or soy sauce))
2 bay leaves
1 teaspoon Sichuan peppercorns
1 star anise
1 small cinnamon stick
2 teaspoons sugar
1 teaspoon salt
2 black tea bags ((or 2 tablespoons black tea leaves))
2 1/2 cups water

Steps:

  • Mix all the marinade ingredients in a small pot. Cook over medium heat until bringing to a boil. Turn to medium-low heat. Simmer for 10 minutes. Remove the pot from your stove and let cool completely. Once done, remove and discard the tea bags.
  • To boil the eggs, heat a pot of water (enough to cover all the eggs) over high heat until boiling. Turn to low heat. Carefully place the eggs in the pot using a ladle, to prevent the eggs from cracking.
  • Boil 5 minutes for soft-boiled eggs, 7 minutes for medium eggs, or 10 minutes for hard-boiled eggs.
  • While cooking the eggs, prepare an ice bath by combining ice and tap water in a big bowl.
  • Once the eggs are cooked, immediately transfer them to the ice bath to cool for 2 to 3 minutes. If you don't have ice on hand, simply run cool tap water over the eggs for a couple minutes until they cool down.
  • Gently crack the eggs using the back of a spoon. You want to make sure the egg shells are cracked enough so the marinade will reach the interior, without cracking the eggs apart (especially if you made soft boiled eggs). If you're in a hurry, you can also peel the eggs and marinate them peeled. The eggs will be ready in 12 hours this way.
  • Transfer the eggs to a quart-size ziplock bag, then carefully pour in the marinade along with the dry ingredients. Marinate overnight for peeled eggs, or 24 hours for cracked "marble" eggs.
  • Peel the eggs and enjoy them cold or at room temperature!
  • You can store the leftover eggs in the marinade for 4 to 5 days in the fridge. The marinade will help with preserving the eggs. Note, the eggs will become more flavorful and saltier over time.

Nutrition Facts : ServingSize 1 serving, Calories 72 kcal, Carbohydrate 0.4 g, Protein 6.3 g, Fat 5 g, SaturatedFat 1.6 g, Cholesterol 186 mg, Sodium 70 mg, Sugar 0.4 g

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