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.
Gently brush and clean eggs with kitchen brush or scrub sponge.
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.
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.
After 10 minutes, bring to boil, reduce heat to low, cover and cook for 7 minutes.
Discard the tea, keep the tea bags.
Cracked the eggs shell and set aside.
In a large pot, add in 2 new tea bags, 2 used tea bags and all the other ingredients with 800ml of water.
Bring to boil, cover and simmer for 5 minutes.
Turn off the heat, add in cracked eggs, steep for 1 hour.
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.
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
|3||Angel Light Soy Sauce||370mL||1||RM 5.00|
|4||Cap Tamin Dark Soy Sauce||330mL||1||RM 4.53|
|5||Saxa Table Salt||750g||1||RM 13.11|
|6||SH Rock Sugar||250g||1||RM 2.40|
|7||Angel Oyster Sauce||500g||1||RM 6.50|
|10||White Pepper||120g||1||RM 10.05|
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