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Chinese Tea Eggs - Quick method with Photos

vicki_vale Feb 15, 2010 04:23 PM

I have a modified quickie tea egg method.

The marinade is a combination of Master Sauce (dark soy) and Tea Egg (black tea and five spice). Instead of gently cracking the hard-boiled eggs and letting them marble in a slow cooker for a whole day, I just peel them naked and let them sit in hot marinade for two short hours.

These eggs (photos attached) were made with brown medium-sized organic eggs. The eggs were probably a little too fresh - you can see some dings and dents after I peel them. Anyhow, the smaller sized eggs give a better surface area -to- marinade ratio, I think, and just look at the naturally gorgeous dark yellow yolks! I sprinkled a little Japanese orange sesame chili pepper for the final touch.

Love to hear your home cooking variations

 
 
  1. Pata_Negra Nov 5, 2010 11:45 AM

    okay, but i really like to see the marbling though! :D --> http://bonvivantnl.photos.de.com/p564...

    1. davkiang Nov 5, 2010 11:35 AM

      The eggs look yummy despite the "chipped" whites. What's the idea behind not so fresh eggs? How old of an egg to do this?

      1 Reply
      1. re: davkiang
        ipsedixit Nov 5, 2010 11:40 AM

        Easier to peel with "not so fresh eggs".

      2. ipsedixit Feb 15, 2010 08:49 PM

        This is what I do.

        Put eggs in large pot and fill with cold water.

        Bring to a boil and immediately remove eggs. Eggs
        should not be "hard" boiled at this point and should really be soft boiled. The more "soft" the egg whites
        the better they will be to absorb the tea mixture
        marinade.

        Gently crack eggs so that the shell is well fissured all
        around.

        Add the tea mixture marinade back to the pot along with the water used to boil the eggs and then add in the eggs and bring to a boil. Then turn off the heat and let steep covered at least 6 hours or overnight.

        1. w
          will47 Feb 15, 2010 05:59 PM

          Here's the method I used last time for normal (non-slow-cooked) tea eggs... I'm still playing with the recipe, and may have some more adjustments after I make another batch tonight.

          Loosely based on http://www.lthforum.com/bb/viewtopic....

          10 eggs
          ~ 20g tea (black tea is probably best, though I used high-fire (traditional roast) Tieguanyin
          )~ 1 tsp black peppercorns (you could add some Sichuan peppercorns also if you have some)
          2.5 Tbsp kosher salt (may reduce a little next time)
          2 Tbsp dark soy sauce (next time I'm going to at least double that)
          3 pieces star anise, broken up
          1 heaping tsp 5 spice
          1 stick cinnamon
          orange zest (should probably be dried)

          Bring eggs to a boil, let sit, covered, for 10+ minutes.
          Cool eggs in cold water, and crack shells (well) with the back of a spoon.
          Add cold water to cover and spices and simmer.

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