Chinese Tea Eggs
Tea eggs are a common street snack and even sold in convenience stores in China, Hong Kong and Taiwan. Who knew??
A basic black tea can be used for this recipe or you can even use pu-erh tea for an earthier flavor. Other ingredients can be added such as mandarin peel or sugar. Eggs can be left overnight to let the juices seep, or can be simmered for a few hours, making this an easy snack to make. And different too!
Here's What You'll Need:
2 Bags of Black Tea
4 Star Anise
1 Cinnamon Stick
1/4 Cup Soy Sauce
1. Place the eggs in a pot and fill with water until just covered. Bring to a boil and simmer for about 2 minutes. Remove the eggs and lightly crack the eggs all around with the edge of a fork or knife.
2. Place the eggs back into the pot of water and add the tea bags, spices and soy sauce. Simmer for about 1 hour and let the mixture and eggs cool. Continue steeping the eggs overnight in the refrigerator. (Alternatively, you can simmer the eggs for about 2-3 hours instead of soaking them overnight.)
3. Peel & Eat! So easy! I plan on doing this, and maybe substituting a few ingredients, see how it goes. If any of you are inspired to try it, let me know!