Chinese Tea Eggs (Cha Ye Dan)
Marbled tea eggs infused with flavorful spices and soy sauce. A classic Chinese snack or breakfast item.
Ingredients
- 6 large Eggs
- 4 cups Water
- 1/2 cup Soy Sauce
- 2 tablespoons Dark Soy Sauce
- 2 bags Black Tea Bags
- 2 whole Star Anise
- 1 2-inch Cinnamon Stick
- 1 teaspoon Sichuan Peppercorns
- 1 tablespoon Sugar
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Gently place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 8 minutes.
- 2Remove eggs from heat and let cool slightly. Gently tap each egg with a spoon to crack the shells all over.
- 3Return eggs to the saucepan. Add water, soy sauce, dark soy sauce, tea bags, star anise, cinnamon stick, Sichuan peppercorns, and sugar.
- 4Bring to a simmer, then reduce heat and simmer for at least 1 hour, or up to 4 hours, for deeper flavor and marbling. Turn eggs occasionally.
- 5Remove eggs from heat and let cool in the liquid. Refrigerate for at least 4 hours, or overnight, before peeling and serving.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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