Monday, May 16, 2016

Aromatic Tea Eggs

Egg prices went down recently in Houston. It's time for some delicious, low-cost tea eggs. When I was growing up in Taiwan, my mom made a pot of tea eggs and I could eat 7 of them in a single setting. Why not 8? No one wants to be 王八蛋 - a foul language in Chinese .

I don't add soy sauce to my tea egg recipe. It kills the aromas from tea and spices. Don't add salt until soaking cycle. (step 6)
Mmm... yummy to marble pattern.

1 1/2 doz of eggs
1/2 cup of green tea leaves
6 star anise (Chinese Five Spices)
2 cinnamon sticks, 3 inch size
8 cups water, depends on the size of your pot (see step 4)


  1. Boil eggs until hard, about 5 minutes. Don't over boil.
  2. Remove from heat. Soak in cool water.
  3. Lightly tap the shells with a metal spoon, but not to crack open.
  4. Fill water to slightly cover the eggs, put all ingredients in liquid.
  5. Heat to boil, then reduce to simmer. Constantly pouring liquid to top the eggs.
  6. Cook until egg shells turn brown. 
  7. Turn off heat, top the lid and let soak overnight.
Originally posted on Pbase.

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