Tea Eggs – 茶葉蛋

Tea EggsI love tea eggs, they’re so yummy, the smell of them cooking reminds me of home, and they look so pretty with their marbling. For Chinese New Year I made quail egg versions so guests had little tasty morsels instead of a whole chicken egg. Traditionally you leave the shell on and peel it when you want to eat it, but I didn’t want my friends faffing around with all that peeling. I’m not sure, however, that I would recommend peeling 36 quail eggs…

Below is a recipe for 6 chicken eggs or 18 quail eggs.

Tea Eggs:
500 ml of water
1 cup light soy
1 tbsp dark soy
2 tsp of sugar
3 pieces of star anise
2 generous tbsp of black tea
Stick of cinnamon
A pinch of white pepper
A pinch of black pepper

Put a pot on the stove and start boiling the water. Wash your eggs and place them in to boil. If using chicken eggs – boil for 8 mins; Quail eggs – 2 minutes. When they’re done, remove them with a slotted spoon and let them cool off until you can handle them. With the back of a metal spoon you want to gently bash the eggs all over, you don’t want to pierce the membrane just beneath the shell though, so don’t get too carried away. I think smaller cracks are prettier.

While you’re doing this add the soy sauce and all the other ingredients to the pot of just boiled water and bring it all to a boil again. Simmer the tea leaves for 5 minutes.  Now add your pre-cracked eggs and turn the heat off. Remove the pot from the heat source and let it cool to room temperature. Once cooled, decant everything into a large enough sealable container and steep them in the fridge for at least 8 hours. The longer you leave them. The better they taste.

quail eggs

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