CHINESE TEA LEAF EGGS
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
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
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
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)
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
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)
To make this dish gluten-free, use tamari instead of soy sauce.
Provided by Maggie Zhu
Categories Side
Time 30m
Number Of Ingredients 11
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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TEA LEAF EGGS - RASA MALAYSIA
From rasamalaysia.com
Estimated Reading Time 3 mins
- Add 4 cups of water to a medium pot and gently drop in the eggs. Make sure the water covers the eggs. Bring the water to boil on high heat. Boil for about 10 minutes or so to make sure the eggs are cooked.
- Transfer the hard-boiled eggs out of the hot boiling water and rinse them with cold water. Using the back of a teaspoon, gently tap the eggshell to crack the shell. Return the eggs to the water and add in the remaining ingredients. Bring the tea mixture to a boil and immediately turn the heat to low. Simmer for 1 hour (the longer the simmering, the better the taste). Add more water if needed. Serve immediately or leave the tea eggs in the mixture overnight to further develop the color and flavor.
CHINESE TEA EGGS - THE WOKS OF LIFE
From thewoksoflife.com
Estimated Reading Time 6 mins
- In the meantime, prepare the sauce base by adding the rest of the ingredients to a medium pot. Bring the mixture to a boil, and the turn the heat down to a simmer. Cover and simmer for 10 minutes. Then turn off the heat, open the lid, set it aside, and let it cool completely.
- Bring another pot of water to a boil for the eggs. Once boiling, gently and quickly lower the eggs into the boiling water using a large spoon. You want to avoid dropping them and cracking them on the bottom of the pot. Let the eggs cook in the boiling water for 7 minutes (it’s a good idea to set a timer). Once the timer goes off, turn off the heat, quickly scoop out the eggs, and transfer to an ice bath. Allow them to sit in the ice bath until they are completely cool to the touch. The purpose here is to stop cooking the eggs any further.
- Once the eggs are cooled, lightly crack the egg shells. The goal here is to make enough cracks to allow the flavor of the sauce base to seep into the egg. I like to use a small spoon to tap the eggs, but be careful! It you tap or crack too hard, you might crack open the egg since the egg yolk is still very soft.
CHINESE MARBLED TEA EGG RECIPE | STEAMY KITCHEN RECIPES
From steamykitchen.com
Estimated Reading Time 5 mins
- Once the water is boiling, gently and slowly lower the eggs into the water. Set a timer for 10 minutes for a medium-hard boil.
TEA EGGS | EASY CHINESE RECIPES
From easychineserecipes.com
Estimated Reading Time 3 mins
- Wash eggs with warm brine at 40-45 degrees Celsius. Put the eggs, 1 teaspoon of salt and enough water in the wok. Cook it until boiling, then turn down the heat and continue to cook it under middle heat for 5 minutes.
- Heat a casserole with water, add 2 star anises, 1 teaspoon of fennel, 3 bay leaves, 1 cinnamon and 1 teaspoon of Sichuan pepper. Cook it until boiling, and then continue to cook for 5 minutes. Add the eggs, dark soy sauce, light soy sauce, red tea, 1 pinch of salt and a little rock sugar.
- Cook the eggs under high heat until boiling, cover the lid and continue to cook for 15 minutes. Turn off the heat and soak the egg for one night. Serve.
CHINESE TEA EGGS (茶葉蛋) | CHRISTINE'S RECIPES: EASY …
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Estimated Reading Time 3 mins
TEA EGG - WIKIPEDIA
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Course SnackPlace of origin ChinaMain ingredients Egg, five-spice powder, TeaRegion or state Zhejiang
INSTANT POT CHINESE TEA EGGS - TESTED BY AMY + JACKY
From pressurecookrecipes.com
Estimated Reading Time 6 mins
- Pressure Cook Eggs and Tea Master Stock: Add 1.5 - 2 tbsp (6 - 9g) Pu'er tea leaves, 1.5 tbsp (20g) rock sugar or white sugar, 2 tbsp (30ml) regular soy sauce, 1⅓ tbsp (20ml) dark soy sauce, 3 (2.5g) star anise, ½ tsp (1.5g) Sichuan pepper, and 1 piece (2g) chenpi to Instant Pot. Pour in 1 cup (250ml) cold water. Give it a quick mix. Place a trivet in Instant Pot, then layer 6 eggs on top. Close lid and turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 8 mins, then immediate Quick Release. Remove the lid carefully.
- Marinate Tea Eggs: Place the 6 eggs in a bowl of ice cold water for 5 mins to stop them from cooking. Turn off the Keep Warm Mode. After 5 mins, lightly crack the eggs with the back of a spoon. Filter out the chenpi and star anise. Use a thermometer to ensure master stock is cooled down to 140°F (60°C). Place the unpeeled eggs in a small bowl, then fill the bowl with tea master stock to marinate for at least 6 hours.
- Serve Instant Pot Tea Eggs: Once the eggs cool down to room temperature, place the eggs in the fridge. The eggs can be served cold or warm. To reheat the eggs: bring the tea master stock (without eggs) to a boil. Turn off the heat and submerge the peeled eggs in the stock for roughly 30 - 45 seconds. Serve & enjoy~ :)
MARBLED TEA EGGS – TWO VERSIONS (茶叶蛋) - RED HOUSE SPICE
From redhousespice.com
Estimated Reading Time 4 mins
- Put the eggs (at room temperature) in a pot of cold water (enough to cover them). Bring water to a boil then reduce the heat. Leave to simmer for 6 mins.
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CHINESE TEA EGGS RECIPE – YUM EATING
From yumeating.com
Estimated Reading Time 6 mins
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- Once the eggs are cool enough to handle, crack the shell all over. You can do this with a spoon or I just tap them on a hard surface (like in the sink).
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Estimated Reading Time 5 mins
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