CHINESE TEA EGG
CHINESE TEA EGG
This is one of the typical Chinese style tea egg that is usually sold by street vendors as a snack. The boiled egg is cracked and steeped in liquid flavored by tea and various spices.
Ingredients:
- 8-12 eggs
- 4 black tea bags
- 2 whole cloves
- 4 star anise
- 10 whole white pepper
- ½ stick Cinnamon (about 2g)
- 1 tsp salt
- 8 Tbsps. light soy sauce
- ½ Tbsp dark soy sauce
- 2 Tbsp oyster sauce
- 80g rock sugar
- 800ml water
Instructions:
1 Gently brush and clean eggs with kitchen brush or scrub sponge.
2 Place all eggs in a pot, put in 2 tea bags and enough water to cover all the eggs. Note: You may use 2 teaspoons of any Chinese tea.
3 Heat water to about 50°C-60°C, hot enough to the touch, turn off the heat and allow the eggs to submerge in hot tea for about 10 minutes.
4 After 10 minutes, bring to boil, reduce heat to low, cover and cook for 7 minutes.
5 Discard the tea, keep the tea bags.
6 Cracked the eggs shell and set aside.
7 In a large pot, add in 2 new tea bags, 2 used tea bags and all the other ingredients with 800ml of water.
8 Bring to boil, cover and simmer for 5 minutes.
9 Turn off the heat, add in cracked eggs, steep for 1 hour.
10 Reheat the spiced tea liquid after an hour, do not bring to boil, turn off the heat when small bubbles start appearing. Steep for 6 hours.
11 Tea eggs can be prepared a day in advance, marinate overnight in the refrigerator, reheat to serve or enjoy them cold.
Photo & Recipe credited to: My Kitchen 101
Ingredients used in this recipe
| # | Item Name | Unit | Quantity | Price | |
|---|---|---|---|---|---|
| 1 | QL Omega 3 & DHA Enriched Eggs | 15s | 1 | RM 12.00 | |
| 3 | Angel Light Soy Sauce | 370ml | 1 | RM 5.00 | |
| 4 | Cap Tamin Dark Soy Sauce | 330ml | 1 | RM 4.53 | |
| 6 | SH Rock Sugar | 250g | 1 | RM 2.40 | |
| 7 | Angel Oyster Sauce | 500g | 1 | RM 6.50 | |
| 8 | Cinnamon | 50g | 1 | RM 5.95 | |
| 9 | Clove | 50g | 1 | RM 7.15 | |
| 10 | White Pepper | 120g | 1 | RM 10.05 |
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