Tea Eggs
Five-spice tea eggs captivate many with their unique flavor and beautiful marbled appearance. They blend rich tea aroma, warm spices, and a subtle saltiness. With each bite, the layers of spice and tea flavors unfold, offering an endless aftertaste. This traditional Chinese delicacy can be enjoyed as breakfast, a snack, or an appetizer at gatherings, winning hearts with every taste.
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Making five-spice tea eggs is not difficult, but a few tips can ensure they turn out flavorful and tender. Here are some recommended techniques and points to note:
1.Choose Fresh Eggs:
Fresh eggs are easier to peel and better absorb the flavors of the spices.
2.Crack the Shells:
After boiling, gently crack the eggshells with a spoon but do not remove the shells. This allows the spices and tea to penetrate the egg white and yolk, creating beautiful marbling.
3.Choosing and Substituting Spices:
Star Anise, Sichuan Peppercorns, Cinnamon Sticks, Dried Tangerine Peel, and Black Tea are traditional spices for five-spice tea eggs. These can be found at local grocery stores or large Asian supermarkets. If any spice is missing, try these substitutes:
Star Anise: A small piece of cinnamon stick or some fennel seeds.
Sichuan Peppercorns: A few black peppercorns or cloves.
Cinnamon Sticks: Cinnamon or dried ginger.
Dried Tangerine Peel: Fresh orange or lemon zest, or omit it.
Black Tea: Any preferred black tea, such as English Breakfast or Assam tea.
4.Boiling Time and Heat:
Initially, boil the eggs for 10 minutes to ensure they are cooked but not hard.
For the five-spice tea eggs, bring to a boil over high heat, then simmer on low heat for at least 1 hour to let the spices infuse fully.
5.Cooling and Marinating:
After cooking, let the tea eggs cool naturally in the spiced liquid. This helps the eggs absorb the flavors more evenly.
Refrigerate the tea eggs for several hours or overnight for the best flavor.
6.Amount of Salt:
Add an appropriate amount of salt during cooking, and adjust according to personal taste.
7.Adjusting Spice Quantity:
If making more eggs, increase the amount of spices proportionally to ensure each egg absorbs the flavors fully.
By following these tips and tricks, even beginners can make tender, flavorful five-spice tea eggs and enjoy the unique charm of this traditional delicacy.
INGREDIENTS
MAIN INGREDIENTS
- 8 eggs
ACCESSORIES
- 1/2 teaspoon Sichuan peppercorns
- 1/2 teaspoon cinnamon stick (about 1/4 of a whole stick)
- 1/2 teaspoon dried tangerine peel
- 1/2 teaspoon black tea leaves
SEASONINGS
- 2 teaspoons salt
DIRECTIONS
STEP 1
Prepare Spice Bag:
Place the star anise, Sichuan peppercorns, cinnamon stick, dried tangerine peel, and black tea leaves into a piece of muslin bag.
Tie the muslin bag securely to form a spice bag.
STEP 2
Boil Eggs:
Fill a pot halfway with water and bring to a boil.
Carefully place the eggs into the boiling water and cover the pot.
Boil for 10 minutes.
STEP 3
Crack Eggshells:
Remove the eggs from the boiling water.
Gently tap each egg to crack the shells, but do not remove the shells.
STEP 4
Simmer with Spices:
In a pot, fill halfway with water and add 2 teaspoons of salt.
Place the spice bag and the cracked eggs into the pot.
Bring to a boil over high heat, then reduce to a low simmer.
Cover and simmer for 1 hour.
STEP 5
Cool and Serve:
Turn off the heat and let the eggs cool in the spiced water.
Once cooled, remove the eggs and serve.
Recipe analyzer
- Recipes: Tea Eggs
- Main Ingredients:5
- Servings per recipe:1
- Servings size:2 kg
-
Energy (calories)：2797 kcal
-
Protein：244.26 g
-
Fat：186.25 g
Why gray?
-
Carbohydrates：15.39 g
-
Protein: 38%1065 kcal
-
Fat: 60%1680 kcal
-
Carbohydrates: 2%56 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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