Chinese Tea Eggs

• 6 large eggs
• 2 cups water
• 2 black tea bags
• 1 cinnamon stick (2 inches)
• 1 star anise pod
• 1 teaspoon Sichuan peppercorns
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon granulated sugar
• 2 cloves garlic, smashed

Steps

1. 1 Place eggs in a single layer in a saucepan and add enough water to cover by an inch. Bring to a boil, then cover, turn off heat, and let sit for 12 minutes.
2. 2 Transfer eggs to an ice bath until cool enough to handle, then gently crack shells all over without removing them.
3. 3 In a medium pot, combine water, tea bags, cinnamon stick, star anise, Sichuan peppercorns, soy sauces, sugar, and garlic. Bring to a simmer.
4. 4 Add cracked eggs gently to the pot, ensuring they're fully submerged. Simmer on low heat for 30 minutes, turning eggs halfway through.
5. 5 Remove eggs from the pot and let them cool before peeling completely under running water.
6. 6 Store eggs in the marinade in the fridge for enhanced flavor.

Equipment

• Medium saucepan
• Slotted spoon
• Tongs

Variations

• For a spicy kick, add a pinch of chili flakes to the marinade.

Substitutions

• If dark soy sauce is unavailable, use an extra tablespoon of regular soy sauce with a dash of molasses.

Pairings

• Pairs wonderfully with a refreshing cucumber salad.
• Serve alongside a bowl of congee.

Nutrition

Tips

• For a deeper flavor, marinate the eggs overnight in the fridge.
• If Sichuan peppercorns are unavailable, substitute with black peppercorns.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently in a saucepan with a splash of water or enjoy cold.

Freezing: Not recommended for freezing due to texture changes.

Serving Suggestions

• Serve with steamed jasmine rice and stir-fried vegetables.
• Perfect as a snack with a cup of hot tea.

FAQ