Tea leaf eggs is a direct translation from the Chinese word 茶叶蛋, pronounced as, Cha Ye Dan. They are sold over the street venues and they are absolutely delicious, healthy, and good for gains! The eggs are often steep with black tea leaves, five spices and soy sauce. As they are steep with cracked shell, the sauce leaves marble patterns on the eggs. Because of this, they are also referred to as marbled eggs. Perhaps this can be your new Easter egg decoration?
- 6 eggs
- 1/2 cup light soy sauce
- 1/4 cup dark soy sauce
- 1 packet of five spice mix, you can find these at the Asian supermarkets or you can make your own five spice. One portion of mixture typically includes 2 star anise, 1 cinnamon stick, 1 tbsp Sichuan peppercorn, and 2 tbsp tangerine zest
- 2 tbsp black tea leaves
- 1 tsp sugar
- In a large saucepan, cover egg with water and bring to a boil.
- Let the eggs simmer for 3 minutes before removing them from the pan.
- Gently tap the eggs with back of a spoon to create cracks on the eggs. Be careful, the eggs are steaming hot! Do not remove the egg shells.
- Fill a large saucepan with 3 cups of water, light soy sauce, dark soy sauce, five spice mix, black tea leaves and sugar. Cook the cracked egg with the mixture and bring to a boil.
- Steep the eggs for at least 2 hours. The longer you steep, the more flavorful the eggs become. The marble patterns on the eggs also become more defined.
- Light soy sauce are more for the flavoring, while dark soy sauce really brings out the color.
- In step 4, to avoid mess, you can wrap the spices and tea leaves with a piece of gauze and seal it with a cotton string.
- Tea leaf eggs can be served warm or cold. Enjoy!