Chinese Tea Eggs
Our tea comes from all corners of the world: Japan, Sri Lanka, India, Egypt, South Africa, USA and many from China.
In celebration of the Chinese New Year (Lunar New Year), we thought it would be fun to share a special recipe!
The literal translation of tea eggs is “tea leaf egg” and that’s exactly how this treat is made. A tea egg is a flavourful, fragrant traditional Chinese snack. Nicknamed marble eggs, the unique pattern is created by the cracked shell during the curing process.
We want to see how your tea eggs turned out, tweet us a picture @nourishtea.
You will need:
2 quarts cold water
3 tbsp loose leaf black tea (We suggest our Duke of Earl)
3 tbsp soy sauce
2 tsp Chinese five spice
2 whole star anise
1 stalk green onion, tied in a knot
1 thumb-size slice of ginger
- Place the eggs in a medium saucepan and cover with cold water. Bring to a boil at high heat.
- After reaching boiling point, reduce to a simmer for 15 mins
- Drain the water and rinse eggs in cold water
- When the eggs are cooled, crack the shells, but leave them on (you may want to roll the eggs on the counter – place a towel down first)
- Put the eggs back into the medium saucepan with 2 quarts of cold water, Duke of Earl tea, soy sauce, Chinese five spice, star anise, green onion, and ginger.
- Bring the contents to a boil again then reduce to a simmer. Let simmer for an hour.
- Remove the pan from the heat and let the eggs cool completely in the liquid.
- Peel the shells from the eggs and serve whole.
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