Chinese tea eggs
Time: 45 min. preparation time, 0 min. baking time
Nutrition: Calories ca 90 / Protein 8g / Carbohydr. 1g / Fat 6g
Ingredients (6 servings)
|100 ml||soy sauce|
|20 g||black tea (loose)|
|22 g||sugar (divided)|
|1 tbsp||sea salt (coarse)|
|1 tbsp||black sesame|
|2 pieces||star anise|
large saucepan, mortar and pestle, slotted spoon, large bowl
Warm soy milk
A glass of warm soy milk turns this into a perfect, high-protein breakfast.
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
Place eggs in boiling water and cook for approx. 8 – 9 min.
large saucepan, slotted spoon
Transfer eggs to a bowl of cold water.
Once eggs have cooled, gently crack eggshells with the back of a spoon and set aside.
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.
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
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.