This traditional Chinese style recipe makes use of dried eggs and a tea-infused liquid to add flavor, color and texture. The ingredients are simple but the process is complex – expect many failures before you get it right.
The “japanese tea egg recipe” is a traditional Japanese dish that consists of eggs and green tea. The eggs are boiled in the green tea, which gives them an unusual taste.
Chinese tea eggs, also known as marbled tea eggs, are a delectable snack or appetizer that is surprisingly simple to prepare. Tea eggs are savory, salty, and delightfully flavored, due to a fantastic marinade prepared with soy sauce, black tea, cinnamon, star anise, Sichuan peppercorns, sugar, and bay leaves.
These eggs should be cooked twice. Depending on how you prefer your eggs, you may prepare soft-boiled or hard-boiled Chinese eggs. After that, simmer them in the marinade to absorb the flavors. When you peel the eggs after they’ve been boiled, they’ve been delicately cracked and marinated, giving them a marble look.
As a snack, eat your Chinese tea eggs warm, cold, or at room temperature, or pair them with rice, vegetables, or noodles.
Origins of the Chinese Tea Egg
Although many variants of marinated eggs may be found all around Asia, the original recipe is said to be Chinese. Tea eggs are native to Zhejiang, although they can be found all around China and are a popular snack both at home and abroad.
Chinese Tea Eggs: How to Make Them
Are you ready to make real Chinese tea eggs? Let’s get this party started! In a large pot, combine the light and dark soy sauces, bay leaves, Sichuan peppercorns, star anise, cinnamon, sugar, salt, tea bags, and water. The earthy, spicy taste of the tea eggs comes from the warming spices and black tea. Bring the mixture to a boil, then reduce to a low heat for 10 minutes.
Remove the saucepan from the heat and set aside to cool fully. Tea bags should be discarded. In a saucepan, bring water to a boil. Reduce the heat to low and gently place the eggs in the water after it has cooked. Soft-boiled eggs should be cooked for 5 minutes, medium-boiled for 7 minutes, and hard-boiled for 10 minutes. Fill a large mixing basin halfway with cold water and ice.
Place the eggs in the ice bath after they’ve achieved your preferred degree of doneness and wait a few minutes for them to finish cooking. Lightly crack the eggs with the back of a spoon to break the shell. Make sure the egg does not break.
Place the eggs in a plastic bag that can be sealed. In a large mixing bowl, combine the marinade ingredients, including the spices. Leave the eggs to marinate for 24 hours before peeling and eating as a snack or part of a meal.
What to do with Tea Egg Marinade Leftovers
Any leftover marinade can be used to make more tea eggs; just make sure it’s simmered and cooled before using. When kept in the fridge, it should last 2 to 3 weeks.
Chinese Tea Eggs: How to Make the Best
Use gluten-free soy sauce or coconut aminos instead of ordinary soy sauce to make your tea eggs gluten-free.
Regular soy sauce may be substituted for either light or dark soy sauce.
To avoid cracking the eggs, lower them into the boiling water using a ladle or spoon.
If you don’t have any ice, you may stop the eggs from cooking any more by running them under cold tap water for a few minutes.
Use two teaspoons of loose-leaf black tea instead of teabags if you don’t have any.
If you don’t want to crack the eggs, you can peel them. It will take 12 hours for them to marinade.
Other Asian nations manufacture their own versions of marinated eggs, such as Japan’s ajitsuke tamago (ramen eggs) and Korea’s mayak eggs. Telur pindang is the Indonesian name for it.
Tea Eggs: How to Store Them
Refrigerate your tea eggs in an airtight jar for 5 to 7 days before eating. The eggs may be reheated and eaten as a snack or added to a meal.
In a pot, mix together the light and dark soy sauces, bay leaves, Sichuan peppercorns, star anise, cinnamon, sugar, salt, tea bags, and water.
Bring to a boil, then lower to a low heat and continue to cook for another 10 minutes. Remove the saucepan from the heat and set it aside to cool. Tea bags should be discarded.
Over high heat, bring water to a boil. Reduce the heat to low after the water has boiled. Place the eggs in the water with care.
In a large mixing basin, combine ice and water. Remove from the equation.
Soft-boiled eggs should be cooked for 5 minutes, medium-boiled for 7 minutes, and hard-boiled for 10 minutes.
Allow 2 to 3 minutes for the eggs to cool in the ice bath.
Lightly crack the eggs with a spoon so that the shell breaks but the egg is not broken. Place the eggs in a plastic bag that can be sealed.
In a large mixing bowl, combine the marinade ingredients, including the spices. Marinate for a minimum of 24 hours.
Enjoy the peelings.
To marinate your eggs, use a quart-sized sealable plastic bag. This way, you’ll use less marinade. Double the marinade if you want to use a container.
Korean tea eggs are a traditional Korean dish. They are made with an egg white, sugar, and black tea leaves. The eggs are boiled in the hot water for about ten minutes. They can be served as a dessert or snack. Reference: korean tea eggs.
Frequently Asked Questions
What do you eat Chinese tea eggs with?
A: I eat tea eggs with anything that you would normally put on a cracker like bread, cheese and other types of spreads.
Why do Chinese boil eggs in urine?
A: There is no known explanation for why Chinese people boil eggs in urine.
Are Chinese tea eggs healthy?
A: Eggs are a great source of protein, so theyre definitely healthy. But in general, eggs do have some drawbacks as well- like cholesterol and fat that can contribute to heart disease.
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