GARY PANG

Blog of YouTube's PangOfHunger

Chinese tea eggs

Chinese tea eggs are popular street snacks with a savory taste. These hard-boiled eggs are steeped in tea, spices and soy sauce for hours.

Before you steep the eggs, you have to crack their shells. Tap them lightly with a spoon. This gets the flavor in. It makes pretty marble patterns on the eggs, too!

My parents don’t make them, so I tried several recipes online. This one from steamykitchen.com tastes closest to what I remember eating back in the days.

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Ingredients

  • 6 Eggs
  • ¾ cup soy sauce
  • 1 Cinnamon stick
  • 2 Tea bags
  • 1 tbs. Sugar
  • 2 Star anise

 

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How to Make Chinese Tea Eggs

Put eggs in pot of water, then bring to a boil. Lower heat and simmer for 5 minutes.

 

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Remove eggs. Rinse them in cold water.

 

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Tap eggs all over with spoons. Make your egg patterns prettier by tapping more!

Just don’t dent the shell, or the egg will have a big blotch. Not pretty.

 

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Return eggs to pot. Add remaining ingredients, then boil water again. Lower heat and simmer for half an hour.

 

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Remove pot from heat. Leave in refrigerator overnight. When you’re ready to eat, remove the shells. Enjoy!

Grocery Receipt

Ingredients cost $5.48. Here’s a breakdown of my shopping bill:

  • Dozen organic eggs: $4.49 on sale (was $4.99)
  • Star anise, 5 oz. bag: 99¢
  • Tea bags: free
  • Sugar: free

I had leftover Lipton tea bags from my work cafeteria. And Starbucks doesn’t charge customers for sugar packets (at least not yet).

 

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Kitchen Tips

  • In Cantonese, tea eggs are called cha yip dan, or 茶葉蛋 (“Tea Leaf Eggs.”)
  • If you order Chinese takeouts, save the soy sauce packets. They’ll come in handy. (I used 27 packets for this recipe.)

 

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2 Comments

  1. Hot tea leaf eggs taste better!!

    • I’m still on the fence about hot vs. cold tea eggs. Kind of like Humpty Dumpty sitting on the wall .. still haven’t landed onto either side! On a random note, I like hot sake better than cold sake.

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