Eggs have always been my go to source for a quick and inexpensive protein. They’re versatile and easy to cook. My go to breakfast is usually a fried or hard boiled egg. I do get bored eating the same thing everyday though. So, in preparation for a busy week at work, The Hubby and I made a batch of Chinese Tea Leaf Eggs for a change to my instant breakfasts. This recipe adds a new level to the plain hard boiled egg.
Tea Leaf Eggs
2015-08-01 23:38:12
Leveling up hard boiled eggs
Prep Time
5 min
Cook Time
2 hr
Total Time
2 hr 5 min
Ingredients
- 6-8 large eggs
- 1 1/2 tbsp of black Pu'erh tea or 2 black tea bags
- 2 whole star anise
- 1 tbsp of rock sugar
- 1 tbsp of light soy sauce
- 1 tbsp of dark sauce
Instructions
- Rinse the eggs and place in a small pot, cover with water and bring to a boil, remove the pot from heat and let sit for 10 minutes
- Drain the hot water and rinse. Using the back of a spoon, lightly tap on the boiled eggs to crack the shell, this creates the marbling effect, place eggs back in pot
- Cover the eggs with water and add in the tea, star anise, soy sauce and rock sugar
- Bring to a boil and then turn heat to low, simmer for 2-3 hours
Notes
- Pu'erh tea can be found for low price at Chinese grocery stores
- Eggs can be eaten right away or left to marinate in the sauce, the flavour will get stronger over time
- Like all hard boiled eggs, Tea Leaf Eggs do need to be refrigerated
xiaoEats | Toronto Food Blog http://xiaoeats.com/
Step by Step Photos
Assemble Ingredients
Boil Eggs
Gently crack shell
Put eggs back in pot, cover with water and add in remaining ingredients
Bring to a boil and let simmer for 2-3 hours
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