Tea Eggs 茶葉蛋

Tea Eggs 茶葉蛋

Sunny Queen China-inspired ● Prep time: 10 mins ● Cook time: 14 mins

  • 24 Mins
  • Serves 4

Ingredients
  • 8 Sunny Queen Farms Large Free Range eggs
  • 3 tablespoons Chinese black tea leaves
  • 3 tablespoons soy sauce
  • 1 cinnamon stick
  • 5 star anise
  • 1 teaspoon Chinese 5 spice
  • 1 teaspoon Szechuan peppercorns
  • 2 tablespoons brown sugar
  • Rind of 1 orange
Method
  • Step 1.

    Put eggs carefully into the base of a medium saucepan (so there is only 1 layer).

  • Step 2.

    Cover with water 2-3cm above the eggs.

  • Step 3.

    Bring to the boil, then turn down to simmer & cook for 4 minutes.

  • Step 4.

    Remove from heat, drain, and run under cold water to cool.

  • Step 5.

    Crack eggshells gently all over with the back of a dessert spoon without removing the shell.

  • Step 6.

    Place eggs back into the empty saucepan, add all other ingredients and cover with water 2-3cm above the eggs. Stir to combine.

  • Step 7.

    Bring mixture back to the boil and immediately turn down to low, simmer and cook for 10 minutes.

  • Step 8.

    Cool to room temperature, transfer into a container and cover. Allow to steep in the refrigerator for at least 12 hours.

  • Step 9.

    Drain, remove shells, and serve.

  • Step 10.

    Tea eggs can be kept up to 4 days in the fridge.


Content section separator.