Taiwanese Tea Eggs
Tea Eggs can be found in almost every convenience store in Taiwan. They are hard-boiled eggs that are marinated in aromatic seasoned tea. The evenly cracked shell creates a shining broken glass effect. Enjoy this convenient protein delicacy.
- 12 eggs washed
- 4 bags black tea
- 1/2 cup soy sauce or tamari
- 2-4 tbsp (brown) sugar
Tea Eggs Culinary Spice Kit
- Fennel, star anise, cloves, cinnamon, black peppercorn, Sichuan peppercorn (not recommended during pregnancy)
- Boil the eggs for 10 minutes. Rinse them under cold water. Let them cool. Crack the eggshells slightly by tapping them gently with the back of a spoon. Set them aside.
- In a POT, boil 3 cups of water. Turn heat off. Steep the tea bags into the water for 5 minutes. Take the tea bags out.
- Add soy sauce, sugar, and Tea Egg spices. Mix well. Add the eggs.
- Bring to a boil. Cook over low heat for 10 minutes. Turn the eggs halfway.
- Let cool. Transfer the eggs and liquid to a container with lid. Keep the container overnight in the fridge. Turn the eggs once in a while.
- Optionally, reheat eggs in the liquid, not in the microwave.
- Serve the eggs cold or warm.