Chinese Tea Eggs


Tea Eggs:

  • 6 to 8 eggs
  • 4 c. water
  • 6 Tbsp. light soy sauce
  • 2 Tbsp. dark soy sauce
  • 2 star anise
  • 2 tea bags of Equal Exchange Organic Black Tea
  • 1 cinnamon stick
  • 1 tsp. turbinado sugar (a.k.a raw sugar), or you can use brown sugar
  • 2 Tbsp. Five Spice powder 

Pepper Salt:

  • 2 Tbsp. kosher or coarse salt 
  • 1 Tbsp. freshly ground pepper

To prepare the Chinese Tea Eggs: 

Place the eggs in a medium pot and fill with cold tap water to cover the eggs by 1-inch. Bring the pot to a boil on medium-low heat and let the eggs simmer for 5 minutes. Remove the eggs and discard the water. Rinse the eggs under cold tap water until cooled. With the back of a spoon, gently tap the eggshells to make cracks all over the shells. Set aside.  With the same medium pot, add the 4 cups of water, light soy sauce, dark soy sauce, star anise, tea bags, cinnamon, sugar, and five spice powders and simmer the liquid for 15 minutes. Remove from heat and add the eggs. Cover and let them steep overnight.  

To prepare the Pepper Salt:

Place salt and pepper in a small pan and heat over low heat for a few minutes until fragrant. Remove from heat and let cool slightly before use.   To serve, remove shells from the eggs and serve with pepper salt on the side.

Submitted by: Amy Tong

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