Chaozhou Tea Eggs
Chaozhou tea eggs are slow-cooked with black tea and spices. The cracked shell creates beautiful patterns; the egg whites are infused with tea fragrance, and the yolks are tender. A classic Chinese street snack.
Ingredients
12 items- Eggs 6
- Black tea bags 3
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 3
- Dried tangerine peel 1 piece
- Licorice slices 2 slices
- Light soy sauce 3 tbsp
- Dark soy sauce 2 tbsp
- Salt 1 tsp
- Rock sugar 20g
- Water 800 ml
Nutrition
Steps （5 steps）
Place 6 eggs in a pot and cover with cold water. Bring to a boil over high heat, then reduce to medium and cook for 8 minutes until yolks are set. Transfer to an ice water bath for 2 minutes to cool.
Gently tap the egg shells with the back of a spoon to create fine, even cracks all over without breaking the shell.
In another pot, combine 800 ml water, tea bags, star anise, cinnamon stick, bay leaves, tangerine peel, licorice slices, light soy sauce, dark soy sauce, salt, and rock sugar. Bring to a boil, then simmer for 10 minutes to release flavors.
Add the cracked eggs to the brine. Bring to a boil again, then reduce to a gentle simmer and cook for 20 minutes, allowing the brine to penetrate the cracks.
Turn off the heat. Let the eggs steep in the brine for at least 2 hours, preferably overnight in the refrigerator, for deeper flavor. Reheat before serving if desired.
Tips
Tap eggs with even force to create fine cracks for an attractive marbled pattern. The brine can be reused; next time, add fresh spices and seasonings to enrich the flavor.
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