Chinese Tea Egg
The egg is a marvel of nature. If there was a superhero of the food world it would be the egg. What can it not do? I have waxed poetic about this simple orb before, so if you want to read about my treatise to the egg, go here.
In it’s plainest form, I’ll have it fried with a runny yolk. In its hard-boiled state, I love cutting slits in it and tossing it into stews – my favorite is Adobo. So with my predilection to marinated eggs, its a wonder that I have not tried making tea eggs yet.
It’s the simplest thing to make and the end-product is gorgeous. Somehow it reminds me of a map of Ancient China. Must be that tint of sepia that gives it such an old world charm.
I got my recipe from Jaden’s blog Steamy kitchen but made some adjustments. The recipe says 3/4 cup of soy sauce but I added 2 tablespoons more since “medium” pot is fairly subjective. I also added more sugar to mine since I love the sweetened soy sauce and star anise flavor. So yes, taste the liquid before you simmer for the final time.
I wanted to steep the eggs overnight but I didn’t want to just stick the pot in and release the smell of star anise into the refrigerator. So I transferred the eggs to an air-tight container and transferred enough liquid to cover the eggs.
I love these eggs at room temperature or slightly warm. They make perfect snack food.
Chinese Marbled Tea Egg recipe
adapted from Jaden’s Steamy Kitchen
6 eggs
3/4 cup + 2tbs. soy sauce
2 star anise
2 tablespoons black tea (or 2 tea bags)
1 cinnamon stick
2 teaspoons brown sugar* she also mentions 1 tbs. Sichuan peppercorns and 2 strips dried tangerine but I did not use these.
Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot), let cool under running cool water. Using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact. To the same pot with boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight. The longer you steep, the more flavorful and deeply marbled the eggs will be.
I love those eggs. They are so pretty!
Cheers,
Rosa
This is like a little piece of art. Beautiful.
Those tea eggs look pretty cool. I love eggs. You are right. It is th super hero of foods. We always have eggs at home.
Wow these eggs are amazing!
I would love to try making this! so pretty.
Very cool looking eggs. It almost looks as if it was made of white chocolate.
So lovely! I have been thinking of making similar things!
This is so beautiful Veron. It almost looks like it is made of marble! I have got 5 duck eggs and I know what I’m going to use them for now!
Hi Veron,
I also thought the egg is made of white chocolate
Really looks good. Thanks for sharing the recipe. I will include this in our Easter menu and as garnish on top of chicken Adobo. Yum!
Jing
I’m so happy to know we share a passion for eggs! I, too, have been moved to write about my feelings—this is sure to make you smile. Enjoy!
BTW, your tea egg looks delish!
I love eggs too, and never tire of looking at the pretty marbled effect of tea eggs.
wouldnt it make sense to softcook them after the breaking at lower themperatur.
such a long cooking mostly brings out the sulfur to the yolk-skin (greenish)
you mentioned the steamy kitchen (great blog!) and she has used a sousvide supreme:
http://steamykitchen.com/6881-sous-vide-supreme-review.html
i would just go a hint higher in temperature
there are just thoughts didnt testit !
Such a beautiful photo, and the thought of the flavor makes me salivate – I’ll have to give this a try.
Albino – you are right about the sulfur coming out, I might try to soft cook it next time to see if that reduces the sulfer by product.
great, i’m very courious about this.
and i’m ill in bed for the last 20 days and don’t have the energy to try it my self
this is also one of the reason i’m hanging around so much, because i’m “weapend” with the laptop in bed
) and browsing all day long.
ps.
and, your’e blog is one of the greatest i know!
I adore Chinese tea eggs. A Chinese friend of mine brought them into work once but few people were game to try, but I was all for them. They are also so pretty.
This looks so delicious. I think I would love to make this for parties.
Hello tita veron i miss ur ice cream =) yumyum!
George – if there is time, when I go back, I will make it again.