Tea eggs, stewed in a black/red tea/soy sauce/spice blend, are a ubiquitous and cheap snack that is sold in night markets and by street venders not just in China but in Chinese communities spread across the world. They’re also relatively simple to make at home.

Once the eggs are cooked, you can eat them hot or cold as a snack. Hiking in the U.S. usually means bringing along a bag of trail mix for hearty fuel. In China, tea eggs is just the substitute.

Recipe: Five-flavored Tea egg

Taste: Salty and delicious.

Features: Dark red in color, the eggs are simply aromatic and refreshing.

Five-flavored Tea egg

Five-flavored Tea egg

Ingredients for Five-flavored Tea egg:

10 eggs
25 grams (5/6 oz) red tea leaves
3 pieces of star anise
15 grams (1/2 oz) cassia bark
10 grams (1/3 oz) sectioned scallions
15 grams (1/2 oz) crushed ginger chunks
5 grams (5/6 tsp) salt
3 grams (3/4 tsp) MSG
100 grams (0.22 lb) sugar
150 grams (11 tbsp) soy sauce

Directions to cook Five-flavored Tea egg:

1, Heat cold water in a pot. Add the unpeeled eggs in and turn to a low fire after boils to cook the eggs for about 15 minutes. Take out the eggs and cool them off completely in cold water. Put the eggs on a chopping board and gently crack them with a big spoon or the back of the kitchen knife and then peel them.

2, Wrap the tea, star anise and cassia bark in a piece of gauze. Add this in the pot. Add the soy sauce, MSG, sugar, scallions, ginger and eggs and bring to a boil over a strong fire. Turn to a low fire 5 minutes later and then simmer over the low fire for 30 minutes.

3. Put both the eggs and the sauce in a basin and eat the eggs hot or cold as a snack, whenever one wishes.

Eat Five-flavored Tea egg

Tips of cooking Five-flavored Tea egg:
1, Green tea is too astringent to use for tea eggs.
2, Getting the marbling effect is as simple as cracking the egg once it’s partially cooked.

{September 20, 2010} {Tags: }