Tea eggs are a savoury snack found throughout Chinese communities. Which explains why my house currently smells like the aromas I remember from the restaurant area of Kowloon.
They are surprisingly easy to make and rather nice to eat. The eggs are boiled briefly to harden the shells, then cracked all over and simmered in water flavoured with soy sauce, black tea and spices.
Tea Eggs
6 eggs at room temperature
2 tablespoons black tea leaves
5 tablespoons say sauce
2 teaspoons sugar
2 teaspoons salt
1 teaspoon Five Spice powder
Place eggs into cold water and bring to the boil. Boil 10 ten minutes.
Remove from stove and remove eggs from water.
Refill pot with fresh cold water and add tea, soy sauce, salt sugar, spice.
With the back of a spoon crack eggs all over and return to pot.
Bring pot to boil and simmer for three hours
Remove eggs from water, allow to cool, remove shells and serve with salt. I served mine with a spiced salt.
Who else has made Tea Eggs
Nook and Pantry
Umami
Just Bento
Figs With Bri
