Chinese tea egg 茶叶蛋- How to prepare in three simple steps

Tea egg 茶叶蛋 (a type of soy sauce egg 卤蛋 ) is a popular snack among the Chinese community. You will find street food vendors selling tea egg in the electric rice cooker, Hainanese chicken rice stores served it as a side dish, and Chinese medicine shop adds some medicinal herbs to the braising liquid for its health-boosting property.
I have made some Tea Eggs 茶叶蛋 today.
The aroma of the tea and all the spices feel up the kitchen and drifting into the dining room. It is so tempting to eat them right away but restrain myself to let them steep in the flavoring liquid 卤水 overnight was a challenge :)
Recipe: ( tasteasianfood... )
Ingredients:
10 eggs
2 black tea bags
2 Star anise *
10 cm Cinnamon *
1/2 tsp Sichuan peppercorns *
2 bay leaf*
4 slices ginger
500ml Water
80 ml light soy sauce
20ml dark soy sauce
20 g Sugar
5g salt
Method:
- Place the eggs in the water.
- Add a teaspoon of salt.
- Bring the water to a boil, then reduce the heat to simmer for another five minutes.
- Transfer the eggs into ice water until it is cold.
- Place all the ingredients except the egg in a pot. Simmer for ten minutes.
- Make some cracks on the shell of all the eggs with a metal spoon.
- Simmer the eggs in the flavoring liquid for twenty minutes.
- Transfer the eggs and the liquid into another container. Let the eggs steep for another half a day. Serve.
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