Tea eggs, also called marbled eggs, are distinctive looking and easy to make. Serve them as a snack or with a dim sum lunch, for breakfast Easter morning or during the Chinese New Year season.
These eggs are tea eggs.
Cook time: 2 hours
Cost: under £5.
Ingredients: 6 eggs , 3.5 cups cold water or as needed, 1 teaspoon salt, 2 tablespoons soy sauce, 0.5 cup brewed black tea, 2 star anise, broken into individual pieces and 1 cinnamon stick.
Tips: (You can put more eggs with more other ingredients)
Preparation:
place the eggs in a saucepan with the water, making sure that there is at least 0.5 inch of water above the eggs. Cover and bring to a rolling boil. Remove the saucepan from the element and let the eggs stand in the hot water for 15-20 minutes, until they are cooked. Remover the eggs and run them under cold running water to cool (Reserve the water in the pan).
Tap the hard-boiled eggs gently with the back of a spoon, to make a series of cracks all over the eggshells, while making sure the shell remains intact (if the shell does come off, do not worry- it just means that egg will have a darker color than the others).
Bring the water in the pan back to a boil. Add the salt, soy sauce, brewed black tea, star anise pieces, and the cinnamon stick. Add the eggs. Simmer, stirring occasionally, for 2 hours. Turn off the heat and let the eggs sit in the hot liquid until ready to serve. Serves 6.
Nutritional Breakdown: 6 servings
Each serving contains: Calories 91, 4g Carbohydrates (1 percent of daily total, based on a 2,000 calorie diet), 7g Protein, 5g total fat, 2g Saturated fat, 212 mg Cholesterol, 2g Fibre and 774 mg Sodium.
Most chinese people like this kind of eggs because this is easy to cook and with salty tea flavor. Believe me that it is really delicious. Finally, hope this can help you know more about Chinese food and if you have any questions about Chinese food just comment this blog.
Neal
