Site icon The Inn at the Crossroads

Tea Eggs

Chelsea M-C
Tea Eggs

Thoughts:

I originally made these as part of Breakfast in Meereen, and liked them so much I have kept making them.
Their flavor gets into the egg, smoky and filled with spice. It makes them more unique than ordinary hard-boiled eggs. They’re great for parties, or just as a snack

Tea Eggs Recipe

Prep: 20 minutes       Simmering/Soaking: 2 hours-overnight
Makes 6 eggs
 
Cook’s Notes: for a fun seasonal twist, try turning your tea eggs into deviled eggs for Halloween parties!
Ingredients:
  • 6 eggs
  • 3/4 cup soy sauce
  • 1-2 star anise
  • 2 tea bags (black)
  • 1 cinnamon stick
  • 1 teaspoon sugar
  • 1 tablespoon peppercorn
  • 3 strips orange peel

Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water. Using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact. To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight. The longer you steep, the more flavorful and deeply marbled the tea eggs will be.

Exit mobile version