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My review
Chinese Tea Leaf Eggs
SOYGIRL2
"One of my favorite dishes when I head back home; it combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive! I eat these sliced in quarters and chilled as a side dish, appetizer, or snack. Recipe courtesy of Mom."
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Ingredients
11 h 20 m servings 76 calsOriginal recipe yields 8 servings (8 eggs)
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Directions
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- In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).
- In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours.
Footnotes
- Notes
- Eggs can steep up to 1 1/2 days for richer flavor. Store eggs unpeeled and tightly sealed in refrigerator. They will keep 4 to 5 days.
Nutrition Facts
Per Serving: 76 calories; 5 g fat; 1.2 g carbohydrates; 6.6 g protein; 186 mg cholesterol; 659 mg sodium. Full nutrition
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Reviews
Read all reviews 2832 Ratings
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Most helpful positive review
4/13/2007
Please note that the Chinese "dark/black" soy sauce is VERY different than the "light/regular" one. The dark soy has a sweeter flavor, while giving the color to the egg. It's not salty at all. S...
Most helpful critical review
2/4/2003
I fudged a bit and only used water, soy, Wort. sauce and tea leaves. Make sure the cracks in the eggs break the thin membrane between the shell and the egg otherwise you won't get the marbling.
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4/13/2007
Please note that the Chinese "dark/black" soy sauce is VERY different than the "light/regular" one. The dark soy has a sweeter flavor, while giving the color to the egg. It's not salty at all. S...
2/4/2003
I fudged a bit and only used water, soy, Wort. sauce and tea leaves. Make sure the cracks in the eggs break the thin membrane between the shell and the egg otherwise you won't get the marbling.
11/26/2002
This is one of those suprising recipes. You read it and think it just can't taste good, but it turns out remarkably well. I ommitted the black soy sauce since I don't know the difference. I l...
11/14/2003
I love Chinese tea leaf eggs. Always takes longer to make than you'd think though. This version is okay but search around for other versions on the internet for other spices to put in.
1/21/2009
I totally forgot to buy the anise pods, so I had to use anise extract that I had on hand. They still turned out WONDERFUL and I can't wait to make more. I can't stress using the black soy sauce ...
7/9/2005
How can you argue with success? I took them to a large group potluck today, and when I brought them in the hostess carried them around to show every guest, even before placing them on the table...
2/22/2009
I love tea eggs! What I usually do is that I just throw the eggs in with the sauce in the initial boil and simmer for a few hours, and just let it marinate in the fridge in a container until I ...
2/25/2007
I LOVE THIS RECIPE. I AGREE THAT YOU HAVE TO BREAK THE MEMBRANE TO GET THE MARBLED EFFECT. I CAN'T FIND BLACK SOY SAUCE, BUT USED ALL REGULAR SOY SAUCE. I'LL TRY OMITTING THE SALT, I THOUGHT THE...
9/12/2008
I have read a lot about these not being good and about it being to salty. Soy sauce is just like making cheese; curds and whey. The whey is the soy sauce and the curds get turned into miso. This...