Chinese tea eggs
Difficulty: Easy
Time: 45 min. preparation time, 0 min. baking time
Nutrition: Calories ca 90 / Protein 8g / Carbohydr. 1g / Fat 6g
Ingredients (6 servings)
| 6 | eggs |
| 500 ml | water |
| 100 ml | soy sauce |
| 20 g | black tea (loose) |
| 22 g | sugar (divided) |
| 1 tbsp | sea salt (coarse) |
| 1 tbsp | black sesame |
| 1 pinch | pepper |
| 10 g | ginger |
| 1 stick | cinnamon |
| 2 pieces | star anise |
| 1 | bay 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
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
Place eggs in boiling water and cook for approx. 8 – 9 min.
large saucepan, slotted spoon
Step 3
Transfer eggs to a bowl of cold water.
large bowl
Step 4
Once eggs have cooled, gently crack eggshells with the back of a spoon and set aside.
Step 5
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
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.
