Best Tea Leaf 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.

TEA LEAF 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.

TEA LEAF EGGS

Steps:

• In saucepan cover eggs with cold water to a depth of at least 1 inch above eggs.
• Rapidly bring to a boil; cover pan tightly; reduce heat, and simmer for 15 minutes.
• Rinse quickly in cold water till eggs are cool enough to handle; drain.
• Tap eggs lightly all over till eggs are a network of fine cracks, but DO NOT PEEL.
• Return eggs, gently to the saucepan, add soy sauce, aniseed (or star anise), cinnamon, tea (in a tea ball), sugar, salt, and 2 cups of the cold water.
• Bring to a boil; then reduce heat, and simmer, covered, for 1 1/2 hours, adding water to keep eggs covered, if needed.
• Drain eggs, and chill.
• To serve, roll eggs between the palms of your hands to loosen shell; peel, starting from the large end of egg.