Chinese Tea Eggs 茶葉蛋 - Egg Art
If you love eggs and you love art, surely you will love making and eating Chinese Tea Eggs. What other food could provide such a deep artistic satisfaction while at the same providing an eggy snack that is really delicious, filling and unique in taste?
- Prep time
- 5 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 eggs
- 4 tbsp soy sauce
- 2 tbsp Shao Shing rice wine
- 4 star anise
- 1 lump rock sugar
- 1 cinnamon stick
- 3 slices of ginger
- 2 tbsp Five Spice powder
- 3 tbsp Chinese black tea leaves
Instructions
- 1
Put eggs in pan with cold water to cover and heat over medium heat until boil. Turn down heat and let simmer for 10 minutes.
- 2
Remove and refresh in cold water. When cool enough to touch, gently tap the eggs to crack the shells all over.
- 3
Put cracked eggs into a pan with all the rest of the ingredients. Add water to cover.
- 4
Simmer for 40 minutes, turning carefully occasionally and adding water if needed.
- 5
Turn off heat and let eggs cool in the liquid.
- 6
To serve, peel egg and carefully slice into quarters and arrange on plate. Strain cooking liquid through mesh strainer and drizzle a bit onto the plate.