Tea Eggs (Cha Yip Dan)
茶叶蛋
If you've never had this classic Chinese street snack, you're missing out on an incredibly flavorful way to eat hard boiled eggs. They're perfect for a picnic or a hike, and while a humble boiled egg, the intricate marbled design gives them a certain "wow" factor, good if you want to mix it up with a different hors d'oeuvres for a party.
While it doesn't take too much work to make tea eggs, it does take time, so you might as well make a batch of them instead of just a few. I typically make 6-8 eggs with the recipe below. If you'd like to make a lot more, you should adjust the spices & water up.
Recipe Ingredients:
- 6-8 eggs (you can make more or less, it's up to you)
- 1/4 cup soy sauce
- 2 tsp chinese five-spice (if you don't have this, you can substitute 2 star anise & 1 cinnamon stick)
- 2 tsp salt
- 3 black teabags or 3-4 tsp black tea
Recipe Steps:
- Bring eggs to a boil, then lower heat and simmer for about 5-7 minutes. Cool the eggs by rinsing in cold water. Let them rest in cool water for a minute or two.
- Using the back of a spoon, lightly tap the egg shells all over to create a pattern of fine spider-like cracks. Set them back into your pot and cover them again with cool water.
- Add the soy sauce, five-spice, salt and black tea to your pot. Simmer, covered, for at least an hour, better yet two hours.
- You can eat the eggs immediately, or you can let them steep longer in the refrigerator. To steep them in the refrigerator, transfer the eggs into a container with enough liquid to cover them.
Serving Size: 3-5
Preparation Time: 20 minutes
Average:
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