Chinese Tea Eggs

A popular street snack in China and Taiwan that’s easy (and super fun) to make at home.  They make such a great afternoon snack — with their subtle savory flavor and satisfyingly firm texture.   Chinese tea eggs are easy to make and are a fun upgrade to your usual lunchbox hard-boiled eggs.    For a stronger flavor, let the eggs steep in the tea broth overnight in the fridge after you finish simmering them. You can also freeze the broth and reuse it.

Ingredients:

6 eggs
3 tablespoons soy sauce, more to taste
1 teaspoon salt
1 tablespoon black tea leaves or 1 tea bag
3 pieces star anise, more to taste
1 small stick cinnamon or 1/2 teaspoon ground cinnamon
2 to 3 strips orange, mandarin, or tangerine peel (fresh or dried)
1 teaspoon cracked peppercorns or 1/4 teaspoon coarsely ground black pepper
1 teaspoon sugar (optional)

 

Direction:

Step 1:    Place eggs in pot of cold water, enough that the eggs are covered by about an inch. Bring to a boil, then simmer for 1 to 2 minutes. Rinse the eggs with cold water. One by one, take each egg and tap it gently with the blunt end of a knife or the back of a spoon until the entire surface is lightly cracked. If small pieces flake off, don’t worry, but do try to keep the shell intact over the egg.

    

 

 

Step 2:    Return the eggs to the pot and refill with water. I just fill enough to barely cover the eggs, but for the sake of precision, it should be about 1 1/2 to 2 cups of water. Add the rest of the ingredients — soy sauce, salt, tea, star anise, cinnamon, orange peel, pepper, and sugar if using — and give it a good stir. Bring the mixture back to a boil, then reduce the heat to low and let simmer.   Simmer for  40-45 minutes, with the pot covered.

    

 

 

Step 3:    Finally, after simmering, steep the eggs in the tea broth overnight for a stronger flavor, or simply enjoy as is.