Chinese tea eggs

Chinese-tea-eggs-6
Usually we eat these as a quick snack or as a satisfying breakfast. For Halloween, they come in handy as the perfect scary looking, but incredibly tasty snack!

 

Difficulty: Easy

Time: 45 min. preparation time, 0 min. baking time

Nutrition: Calories ca 90 / Protein 8g / Carbohydr. 1g / Fat 6g

Ingredients (6 servings)

6eggs
500 mlwater
100 mlsoy sauce
20 gblack tea (loose)
22 gsugar (divided)
1 tbspsea salt (coarse)
1 tbspblack sesame
1 pinchpepper
10 gginger
1 stickcinnamon
2 piecesstar anise
1bay leaf

Utensils

large saucepan, mortar and pestle, slotted spoon, large bowl

Wine Tip

Warm soy milk
A glass of warm soy milk turns this into a perfect, high-protein breakfast.

Step 1

Chinese tea eggs

For the seasoning salt, grind sea salt, black sesame, pepper, and a part of the sugar in a mortar and pestle.

mortar and pestle

1 tbsp sea salt / 1 tbsp black sesame / 1 pinch pepper / 2 g sugar

Step 2

Chinese tea eggs

Place eggs in boiling water and cook for approx. 8 – 9 min.

large saucepan, slotted spoon

Step 3

Chinese tea eggs

Transfer eggs to a bowl of cold water.

large bowl

Step 4

Chinese tea eggs

Once eggs have cooled, gently crack eggshells with the back of a spoon and set aside.

Step 5

Chinese tea eggs

For the marinade, bring water, soy sauce, tea, remaining sugar, ginger, cinnamon, star anise, and bay leaf to a boil in the saucepan and let simmer for approx. 10 min.

large saucepan

500 ml water / 100 ml soy sauce / 20 g black tea / 20 g sugar / 10 g ginger / 1 stick cinnamon / 2 pieces star anise / 1 bay leaf

Step 6

Chinese tea eggs

Transfer eggs to marinade and simmer for approx. 20 – 30 min. Let steep in marinade for at least 60 min. or ideally overnight. Carefully peel eggs. Halve if desired. Sprinkle with seasoning salt before serving.