Chaye Dan - Tea Eggs
This is one of the easiest and most enjoyable of Chinese snacks. Tea eggs require only tea and water for a fun a flavourful marbling effect, and this basic recipe is infinitely modifiable. Our version highlights sweet and aromatic Chinese five-spice. Use any black tea at your disposal.
Ingredients
- 2 tsp black tea
- 1 Tbsp Chinese Five Spice
- 4-5 cups water
- pinch salt
- 4 hard-boiled eggs
Préparation
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1
Put tea, water, and seasonings in a medium pot and bring to a boil. Reduce heat to low and simmer.
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2
Roll the hard-boiled eggs lightly on a cutting board with your hands to crack the shells slightly. They only need to crack a little to allow the liquid in- they should still stay on the eggs.
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3
Gently place the eggs in the tea liquid and simmer for at least 30 minutes (but preferably several hours, simmering gently on the back burner).
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4
Remove eggs from tea and peel. Serve with salt and pepper if desired.
