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.
- 2 tsp black tea
- 1 Tbsp Chinese Five Spice
- 4-5 cups water
- pinch salt
- 4 hard-boiled eggs
Put tea, water, and seasonings in a medium pot and bring to a boil. Reduce heat to low and simmer.
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.
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).
Remove eggs from tea and peel. Serve with salt and pepper if desired.