Jun 13, 2010

Tea Eggs

Tea Eggs are a Chinese specialty that you can find it food stands across Asia. They are a very unique taste made with spices, tea and soy sauce. Not only do they taste good but they are absolutely gorgeous. This is a picture I snapped at a food stand here in Malaysia outside the subway.

6 medium to large eggs
2 tablespoons or 2 tea bags of black tea
1/2 cup soy sauce
2 teaspoons salt
2 teaspoons sugar
4 pieces star anise
1 cinnamon stick
1 teaspoon cracked black peppercorn (optional)
2 to 3 strips dried mandarin peel (optional)

1. Put eggs in a medium-sized pot with enough water to cover the eggs. Bring water to boil, then lower heat to simmer for 3 minutes. Remove eggs from heat and allow them to cool a bit before handling (running them under cold water does the trick quickly.) Take the back of a knife and crack eggs evenly all around.

2. Return eggs to the pot and add the rest of the ingredients. Bring liquid to boil again, then simmer for 1 to 3 hours, longer for a more intense flavor and color, adding water if level gets too low. Remove from heat, and serve as a snack or addition to rice or noodles.

4 fabulous comments:

  1. My mother used to make these..they are SO good.

  2. Is the first ingredient eggs?

    You say 6 medium to large but it does not say eggs after that.

  3. Interesting recipe, where did you find it? Did you get it from the locals or online? They look fancy in color. :)

  4. Thanks so much I guess I needed the main ingredient, lol.

    A friend sent it to me bc she knew I was looking for one. :)


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