Best Chinese Tea Eggs Recipes

CHINESE TEA LEAF EGGS

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.

MARBLED CHINESE TEA EGGS - HISTORY AND RECIPE

Steps:

• SPICED MARINATEFill a pot with 4 quarter of very cold water. Pour into the pot tea leaves, soy sauce, tamari, cane sugar, and all the spices. Place the pot over very low heat.
• BOILED EGGSPlace room-temperature eggs into another pot. Fill the pot with warm water and place over high heat. When the water starts to boil, set the heat in order to let the water strongly simmering. Count 7 mins to cook the eggs. When the eggs are ready, place the pot into the sink under running room temperature water. Turn the water into cold, gradually. Finally, place the eggs over a clean cloth or paper towels.
• CRACKING THE EGGSGently tap the eggs with a teaspoon cracking all the shell surface without cause any hole. Gently place the eggs into the marinate and bring to boil. When marinate starts to boil, set the heat in order to let simmering. Cook the eggs at least 40 mins, up to 1 hour. The more eggs simmer into the marinate, the more spider web texture will be accentuate once peeled.
• MARINATING TEA EGGSOnce cooked, Let the pot reach room temperature, then place the eggs into a ceramic or glass bowl. Sift the marinate and pour it over the eggs covering completely them. Store the tea eggs into the fridge at least 5 hours up to 2 days before serving.
• SERVING TEA EGGSPeel tea eggs just before serving, or present them unpeeled, letting the guests peel and discover a surprising marbled texture!

CHINESE TEA EGGS (MARBLED EGGS)

Steps:

• Place the unpeeled hard boiled eggs in a pot and cover with about 1-2 inches of water, then remove the eggs and set aside. This step is just to get the right water level in the pot.
• Add the rest of the ingredients, except the salt and eggs, to the water and bring to a boil then reduce to a simmer.
• While waiting on the water to boil, use the back of a knife or spoon and tap all over each egg, this makes the cracks needed for the marble effect.
• When the water is turned down to a simmer, place the eggs into the water with a slotted spoon. Simmer for 1 hour, then add the salt and simmer for 5 more minutes. Remove from heat and leave the eggs in the liquid for 1-2 hours. At this point they are ready, and for a stronger flavor, refrigerate in the liquid overnight.
• Serve as a snack or with a noodle or porridge dish.

CHINESE TEA EGGS

Steps:

• Bring the eggs to the boil and simmer for 3-5 minutes.
• Drain and cool. When cool enough to handle, gently crack the egg's shell all over without removing the shell.
• Place back in the pan, cover the eggs with water, add the remaining ingredients and bring back to boil, turn down and simmer on low heat for an hour or more, this helps the flavours infuse the egg.
• Drain once more. Eggs can be eaten hot or cold and should have an attractive marble effect.

CHINESE TEA EGGS

Steps:

• 1. In a pot, cover the eggs with cold water and bring to a boil. Simmer for 10 minutes. Remove from heat and reserve the water.
• 2. Place the eggs in cold water until they can be easily handled. With the back of a spoon, lightly tap each shell all over until it is covered with a cobweb of cracks.
• 3. In the same pot, bring the reserved water (which should be 3 to 4 cups) to a boil. Add the tea leaves,5-spice, salt and eggs. Simmer covered for an hour.
• 4. Remove the pot from the heat and continue to let the eggs soak covered for 30 minutes. Remove the eggs from the water, remove egg shells, and enjoy whole, or you can halve them lengthwise or quarter them.
• 5. You can use up to 10 eggs with this recipe, just boil more eggs.

HOW TO MAKE CHINESE TEA EGGS (FROM EHOW.COM)

Steps:

• Steps 1Step OneFill a large saucepan with water and place the eggs in the water. Bring the water to low boil over medium heat, and boil the eggs for 3 to 5 minutes. 2Step TwoDrain the boiled eggs and allow them to cool. 3Step ThreePlace each boiled egg on the counter and roll it with the palm of your hand so that the shell cracks all over. Don't remove the shell from the egg. 4Step FourFill the saucepan with fresh water and add the soy sauce, the Chinese five spice seasoning, the star anise, the salt and the tea bag. Bring the mixture to a boil and place the cracked eggs in the boiling water. 5Step FiveReduce the heat to low and let the eggs simmer for about an hour. 6Step SixRemove the saucepan from the heat and let the eggs sit in the seasoned water until you're ready to peel and eat them, either hot or cold.

CHINESE TEA EGGS

Steps:

• 1. Place 4 cups of water in medium pot and gently drop in the eggs. Make sure the water completely covers the eggs. Bring the water to a boil on high heat.
• Boil the eggs for about 10 minutes or so to make sure the eggs are fully cooked. Transfer the hard-boiled eggs out of the hot boiling water and rinse with cold water.
• Using the back of a teaspoon, gently tap the eggshell to crack the shell. The more cracks you make, the more marbled your eggs will be. Be careful not to crack the shells so much that they will completely fall off the eggs.
• Return the eggs to the water and add in the soy sauce, tea, and spices. Give it a gentle stir.
• Bring the tea mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, turn off the heat, and allow to steep for at least 2 hours. The longer the steeping, the better the taste.
• Serve immediately or leave the tea eggs in the mixture overnight to further develop the color and flavor. Bring the mixture to a boil again before eating as tea eggs are best enjoyed hot.