Chinese Tea Eggs (Cha Ye Dan)

Instructions

1. 1Place the 6 large Eggs in a large heavy-bottomed pot and cover them with cold water. Bring the water to a rolling boil over high heat, then reduce the heat to low and simmer for 8 minutes. Immediately transfer the eggs to a bowl and cool them completely under cold running water for at least 5 minutes to stop the cooking process.
2. 2Gently tap the cooled eggs all over with the back of a spoon, creating a network of fine cracks in the shells. Be careful not to break the shells completely, as this will help create the marbled effect.
3. 3In the same large heavy-bottomed pot, combine the 4 cups of Water, 1/4 cup of Soy sauce, 2 bags of Black tea bags, 2 whole Star anise, 1 stick of Cinnamon stick, 1 tablespoon of Sugar, and 1 teaspoon of Salt. Bring this mixture to a rolling boil over high heat.
4. 4Carefully add the cracked eggs to the boiling broth. Reduce the heat to low, cover the pot, and let the eggs simmer gently for 1 hour. The liquid should be barely bubbling.
5. 5Remove the pot from the heat. Leave the eggs in the flavorful broth, ensuring they are fully submerged. Allow the eggs to steep in the broth at room temperature for at least 4 hours, or until they are cool enough to refrigerate.
6. 6Once cooled, transfer the pot with the eggs and broth to the refrigerator. Continue to steep the eggs in the broth for at least 4 hours, or preferably overnight, to allow the flavors to fully penetrate the eggs and develop the marbled appearance.

Related Guides