8/20/2021 Chinese Tea Eggs, An Authentic Recipe - The Woks of Life

Chinese Tea Eggs, An

Authentic Recipe
This authentic recipe for Chinese tea eggs yields not just a
flavorful egg (from lots of spices, soy sauce, and rice wine),
but also a soft yolk!

4.72 from 25 votes

Prep Time Cook Time Total Time
1d 15 mins 1 d 15 mins

Course: Eggs Cuisine: Chinese

Servings: 12
Calories: 74kcal

Author: Judy

Ingredients
12 eggs
2 slices ginger
3 star anise
1 cinnamon stick
2 bay leaves
2 tablespoons black tea leaves
1 teaspoon Sichuan peppercorns
3 tablespoons light soy sauce
4 teaspoons dark soy sauce
1 teaspoon sugar
2 teaspoons salt
2 tablespoons Shaoxing wine
7 cups water (enough so all eggs are submerged)

Instructions
1. Bring the eggs to room temperature by leaving them out of refrigerator for
a couple hours.
2. In the meantime, prepare the sauce base by adding the rest of the
ingredients to a medium pot. Bring the mixture to a boil, and the turn the
heat down to a simmer. Cover and simmer for 10 minutes. Then turn off
the heat, open the lid, set it aside, and let it cool completely.
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8/20/2021 Chinese Tea Eggs, An Authentic Recipe - The Woks of Life

3. Bring another pot of water to a boil for the eggs. Once boiling, gently and
quickly lower the eggs into the boiling water using a large spoon. You
want to avoid dropping them and cracking them on the bottom of the pot.
Let the eggs cook in the boiling water for 7 minutes (it’s a good idea to set
a timer). Once the timer goes off, turn off the heat, quickly scoop out the
eggs, and transfer to an ice bath. Allow them to sit in the ice bath until
they are completely cool to the touch. The purpose here is to stop cooking
the eggs any further.
4. Once the eggs are cooled, lightly crack the egg shells. The goal here is to
make enough cracks to allow the flavor of the sauce base to seep into the
egg. I like to use a small spoon to tap the eggs, but be careful! It you tap
or crack too hard, you might crack open the egg since the egg yolk is still
very soft.
5. Soak the cracked eggs in your sauce base for 24 hours in the refrigerator,
making sure all the eggs are completely submerged in the sauce base.
After 24 hours, they’re ready! You can also soak them longer for a stronger
flavor. These eggs last for 3 to 4 days in the refrigerator.

Notes
Makes 1 dozen.

Nutrition
Calories: 74kcal | Carbohydrates: 2g | Protein: 6g | Fat: 4g | Saturated Fat: 1g |
Cholesterol: 164mg | Sodium: 821mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g |
Vitamin A: 240IU | Calcium: 36mg | Iron: 1.1mg

Chinese Tea Eggs, An Authentic Recipe by The Woks of Life. Recipe URL:
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