Photograph of the finished Tea eggs

China · Trứng om nước lèo trà lâu năm

Tea eggs

3 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 24
  • Photograph of Green tea Green tea 80 g
  • Photograph of Soy sauce Soy sauce 320 ml
  • Photograph of Cinnamon and star anise Cinnamon and star anise 32 g
  • Photograph of Five-spice powder Five-spice powder 20 g
  • Photograph of Rock sugar Rock sugar 100 g
  • Photograph of Dried tangerine peel Dried tangerine peel 32 g
  • Photograph of Ginger Ginger 80 g
  • Photograph of Sichuan peppercorns Sichuan peppercorns 16 g

Method

  1. 1 Boil the eggs for 8 minutes, then soak them in ice water and gently tap them to crack the shells without peeling.
  2. 2 Simmer the broth with soy sauce, cinnamon, star anise, five-spice powder, orange peel, rock sugar, and ginger for 25 minutes.
  3. 3 Add the tea leaves last and only cook for 5 minutes; cooking the tea for too long will result in a bitter broth.
  4. 4 Simmer the eggs in the broth over the lowest heat for 2 hours without letting it boil vigorously.
  5. 5 Turn off the heat and let the eggs soak in the pot overnight so the tea glaze penetrates deep into the egg whites.
  6. 6 The broth is filtered and saved for later use; the more times it's used, the darker and more fragrant it becomes.

With an appliance

  • Pressure cooker 2 hr

    Replace step 4: incubate under low pressure for 25 minutes, then release the pressure naturally; it still needs to be soaked overnight to develop the grain.

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