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Chinese Tea Eggs - Quick method with Photos

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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

 
 
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  1. 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.

    1. 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. 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

          Easier to peel with "not so fresh eggs".

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