Savory Chinese Tea Leaf Eggs
Experience the unique flavors of Chinese cuisine with these Savory Tea Leaf Eggs, a delightful snack that is both comforting and aromatic. Soft-boiled eggs are infused with a rich mixture of soy sauce, aromatic spices, and strong black tea, creating a marbled appearance and a complex flavor profile. Perfect for sharing at gatherings or enjoying as a savory treat, these eggs are not only visually appealing but also a delicious way to elevate lunch or snack time. Master this simple yet impressive recipe and bring a taste of traditional Chinese snacks into your home.
10
Servings
70
Calories
8
Ingredients
Ingredients
Eggs
10 (whole, unpeeled)
Soy Sauce
3 tablespoons (liquid)
Anise Seed or Star Anise
5 teaspoons or 2 whole (whole)
Cinnamon Sticks
2 inches (whole)
Black Tea Leaves
2 tablespoons (loose or in a tea ball)
Sugar
1 teaspoon (granulated)
Salt
1 teaspoon (fine)
Cold Water
2 cups (liquid)
Instructions
1
In a large saucepan, place the eggs and cover them with cold water, ensuring the water level is at least 1 inch above the eggs.
2
Over medium-high heat, bring the water to a rapid boil. Once boiling, cover the pan tightly, reduce the heat to low, and let simmer for 15 minutes.
3
After 15 minutes, immediately transfer the eggs to a bowl of cold water to cool down quickly. Once cool enough to handle, drain and set aside.
4
Gently tap the eggs all over, creating a network of fine cracks without peeling the shells.
5
Return the cracked eggs to the saucepan. Add the soy sauce, anise (either seeds or whole), cinnamon sticks, black tea (in a tea ball), sugar, salt, and the 2 cups of cold water.
6
Bring the mixture to a boil again, then reduce the heat to low, cover, and let simmer for 1 1/2 hours. Add more water if necessary to keep the eggs submerged.
7
After simmering, drain the eggs and chill them in the refrigerator for at least an hour before serving.
8
To serve, roll each egg gently between your palms to loosen the shell, then peel starting from the larger end for easier removal.
Nutrition Information
5g
Fat
2g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Chinese Tea Leaf Eggs?
They are a traditional Chinese snack featuring soft-boiled eggs infused with black tea, soy sauce, and aromatic spices, resulting in a marbled appearance.
How many eggs does this recipe require?
The recipe calls for 10 whole, unpeeled eggs.
What is the calorie count for one tea leaf egg?
Each egg contains approximately 70 calories.
How much protein is in a serving of tea leaf eggs?
There are 6g of protein per serving.
What type of tea should I use?
The recipe recommends using 2 tablespoons of black tea leaves, either loose or in a tea ball.
How do you achieve the marbled look on the eggs?
Gently tap the boiled eggs all over to create a network of fine cracks without peeling the shells before simmering them in the tea mixture.
How long should the eggs boil initially?
The eggs should be simmered for 15 minutes after the water reaches a rapid boil.
What spices are used in the marinade?
The marinade includes anise seed or star anise and cinnamon sticks.
How much soy sauce is needed?
You will need 3 tablespoons of liquid soy sauce.
How long do the eggs need to simmer in the marinade?
The cracked eggs should simmer in the tea and spice mixture for 1 1/2 hours.
Is sugar used in this recipe?
Yes, 1 teaspoon of granulated sugar is added to the marinade.
How much salt is included?
The recipe uses 1 teaspoon of fine salt.
What is the fat content per serving?
Each serving contains 5g of fat.
How many carbohydrates are in each egg?
There are 2g of carbohydrates per serving.
How should I cool the eggs after the first boil?
Immediately transfer the eggs to a bowl of cold water to cool them down quickly.
What is the best way to peel the tea eggs?
Roll each egg gently between your palms to loosen the shell, then start peeling from the larger end.
Do I need to refrigerate the eggs before serving?
Yes, they should be chilled in the refrigerator for at least an hour after simmering.
Can I use star anise instead of anise seed?
Yes, you can use either 5 teaspoons of anise seed or 2 whole star anise.
How much water is added to the marinade?
2 cups of cold water are added to the saucepan with the spices and tea.
Should the eggs be covered while simmering?
Yes, cover the pan tightly and reduce heat to low while simmering.
What should I do if the water level drops while simmering?
Add more water if necessary to ensure the eggs remain completely submerged.
What category of food does this recipe belong to?
This recipe is categorized under Lunch/Snacks.
How long is the total simmering time for the marinade?
The total simmering time in the aromatic mixture is 90 minutes.
What size cinnamon stick should I use?
The recipe calls for a 2-inch piece of cinnamon stick.
Are the eggs peeled before they go into the tea mixture?
No, they are cracked but left unpeeled to allow the flavor and color to seep through.
Is this a traditional recipe?
Yes, it is a traditional Chinese snack recipe.
How many ingredients are in this recipe?
There are 8 main ingredients.
What is the preparation for the cinnamon?
The cinnamon should be kept whole as a stick.
Is there any fiber or cholesterol listed?
The nutritional data provided does not specify fiber or cholesterol counts.
When should I drain the eggs?
Drain the eggs after the 1 1/2 hour simmer and before placing them in the refrigerator.