Chinese Tea Eggs
Description
Servings: 12 eggs
A delicious breakfast, snack, or side!
Ingredients
- 12 eggs
- Dried seaweed (optional)
- Dried mushrooms (optional)
- 3 tablespoons light soy sauce
- 4 teaspoons dark soy sauce
- 2 slices ginger
- 1 teaspoon sugar
- 2 teaspoons salt
- 2 tablespoons Shaoxing wine
- 4-5 cups water (enough so all eggs are submerged)
Spices
- Chinese spice braising {packet}(https://thewoksoflife.com/chinese-spice-braising-packets/), OR
- 3 star anise
- 1 cinnamon stick
- 2 bay leaves
- 2 tablespoons black tea leaves
- 1 teaspoon Sichuan peppercorns
Preparation
-
Boil the eggs: bring to room temperature, then boil a large pot of water. Gently lower the eggs into the pot, and set timer for 7 minutes. After 7 minutes, scoop out the eggs and transfer to an ice bath.
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Prep the spice bath: combine all other ingredients in a large pot. Bring the mixture to a boil, and the turn the heat down to a simmer. Cover and simmer for 10 minutes. Then turn off the heat, open the lid, set it aside, and let it cool completely.
-
Soak the eggs in the spice bath, ideally for 24+ hours. Eggs last in the fridge for 3-4 days.