A popular Chinese snack – I love ’em. This is a quick way of making them but traditionally, you would simmer the mixture for a couple hours and then steep the eggs in it over-night. You get much more flavour this way and if you can wait, give it a try.
Chinese Tea Leaf Eggs
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 8 Eggs
- Difficulty Level Easy
Ingredients
- 8 eggs
- 1/4 teaspoon salt
- 3 cups water
- 2 tablespoon soy sauce
- 2 tablespoons black tea leaves (or 2 tea bags)
- 2 tablespoons 5 spice powder
Nutrition Info
Instructions
- In a large saucepan add eggs and 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 pan combine 3 cups water, soy sauce, salt, tea leaves and 5 spice powder. Bring to a boil, then reduce heat, add eggs and simmer for 30 minutes.
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