I first came across Chinese tea eggs whilst travelling in China – surprise, surprise. More specifically, we were prepping for our hike across the peaks of Yellow Mountain in Huangshan.
Whilst waiting for our local driver to take us to the mountain base, we went in search of breakfast. The aroma is what hooked us first…. we wove our way through the tiny streets of this very basic village, until we finally stumbled across the source – an older gentlemen crouched over some pots, a steamer and a griddle … plain hot steamed buns, shallot pancakes and tea eggs. My eyes lit up, but more-so once I took a bite…
Since then, tea eggs have become a snack I love having in the fridge…. not only are they healthy, but also the aroma that fills the house whilst cooking reminds me of Christmas.
What you need:
- 8 eggs at room temperature
- Orange, mandarin or tangerine peel
- Cinnamon Stick
- 4-6 Star Annise
- 3 tsp/Tea Bags of Black Tea
- 1 tbsp Chinese 5 spice
- 1 heaped tsp Sugar (I use Stevia)
- 1 tsp peppercorns
- 1/2 cup Soy Sauce or Tamari
1. Wash your eggs well, then popped them to boil for 6 minutes.
2. In a separate smaller but deep pot, place 5 cups of water to boil. Place all your ingredients into the pot. Once it has reached boiling point, turn the heat down and pop a lid onto to stop the water evaporating.
3. Once your eggs are boiled, place them onto a tea towel (to stop them rolling away). Allow the eggs to cool until they are easy enough to handle. Tap/crack each egg all over. 4. One by one, pop each egg into the pot with the tea and spices… cook for a further 2hours.
5. Turn off the heat and allow the eggs soaking for a further 30 minutes. Drain and you’re ready to shell and eat…