Chinese Tea Eggs

Chinese Tea Eggs, stewed in a black tea/soy sauce/spice blend, are a ubiquitous and delicious snack sold all around China in snack stands and convenience stores.

The aromas of tea, cinnamon, star anise, and soy sauce are intoxicating, just perfect for fall.

The eggs are also easy to make at home. Getting the marbling effect is as simple as cracking the eggs once they’re cooked.

You can use any black tea; just avoid green tea since it’s too astringent to use for simmering.)

The tea eggs can be simmered for 1 to 2 hours; longer simmering means a more intense flavor and color.

Once the tea eggs are cooked, you can eat them hot or cold as a snack. Or serve them as appetizers at a party, cut in half with caviar on top.

Is one egg a day enough protein?

Eggs are a low-carb, low-calorie, and low-cost source of protein. One egg provides 6 to 8 grams of protein with only 70 calories. Extremely nutritious, eggs are a complete protein and have a rich supply of key vitamins and minerals.

How many eggs can I eat a day to lose weight?

Most healthy people, though, could eat up to three whole eggs daily without the change affecting their blood chemistry negatively. Though your doctor may clear you to eat a daily egg-based breakfast, use caution if you want to lose weight. Calories still matter when you’re trying to shed pounds.

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Chinese Tea Eggs

The BEST Chinese Tea Eggs recipe ever!

Author FoodieDanny

Ingredients

6 to 8 eggs any size
2 tea bags of black tea
1/2 cup soy sauce or tamari
1 tablespoon light brown sugar
2 pieces star anise
1 cinnamon stick
1 teaspoon cracked black peppercorn optional
2 to 3 strips dried mandarin peel optional

Instructions

Add enough water to a medium pot to cover the eggs. Bring the water to a boil, then lower the heat to simmer for 10 minutes, until the eggs are hard-boiled.
Remove the eggs with a strainer and run under cold water until they are cool enough to handle. Tap the eggs with the back of a butter knife to crack them evenly all around, being careful not to peel off the shells. Return the eggs to the pot.
In the same pot, add the tea bags, soy sauce, brown sugar, star anise, cinnamon, black peppercorns, and orange peel (if using). Add enough water to cover the eggs by an inch. Bring the liquid to a boil, then lower the heat to a bare simmer. Allow the eggs to simmer for 1 to 2 hours, longer for a more intense flavor and color.
Remove from the heat and drain the eggs, saving a little of the liquid to serve with the eggs if you choose. You can either peel and serve the eggs immediately or store them in the fridge for up to 4 days in a tightly covered container. Serve as a snack as-is or as an addition to rice or noodles.

Recipe Notes

longer simmering means a more intense flavor and color

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CHINESE FAT-BURNING SOUP

Chinese Tea Eggs