Main Ingredient: eggs Cuisine: American
3/4 cup of soy sauce
2 star anise
2 tbsp. of black tea (or 2 tea bags)
1 tsp. of brown sugar
1 tbsp. of Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)
TipsThe first image is of a same day tea egg that sat in the tea for about an hour. The second shows the marbling achieved by letting it sit overnight. Wondering what do tea eggs taste like? They are savory, have a kiss of salinity on the whites, and a more flavorful yolk.
Step 1Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch.
Step 2Bring the pot to a boil, lower the heat and let simmer for 3 minutes.
Step 3Remove eggs (leaving the water in the pot) and let cool under running cool water.
Step 4Using the back of the teaspoon, gently tap the eggshell to crack the shell all over.
Step 5The more you tap, the more intricate the design.
Step 6Do this with a delicate hand to keep the shell intact.
Step 7To the same pot with the boiling water, return the eggs and add in the remaining ingredients.
Step 8Bring the mixture to a boil and immediately turn the heat to low.
Step 9Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight.
Step 10Note: The longer you steep, the more flavorful and deeply marbled the tea eggs will be.