Taiwanese Tea Eggs (Cha Ye Dan)
Hard-boiled eggs simmered in a flavorful tea broth, a common snack in Taiwan. This version is peanut-free and uses simple ingredients.
5m prep + 60m cook4 servings
Contains eggContains wheatContains soyPEANUT-free
80 cal|6g protein|2g carbs|5g fat
Ingredients
- 8 large Eggs
- 6 cups Water
- 1/4 cup Soy sauce
- 2 bags Black tea bags
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 1 tablespoon Sugar
Instructions
- 1Place eggs in a pot and cover with cold water. Bring to a boil, then turn off the heat and let sit for 10 minutes. Transfer to an ice bath.
- 2Gently crack the eggshells all over, being careful not to peel them.
- 3In a pot, combine water, soy sauce, tea bags, star anise, cinnamon stick, and sugar. Bring to a boil.
- 4Add the cracked eggs to the pot. Reduce heat to low, cover, and simmer for at least 1 hour (or up to 3 hours for a stronger flavor).
- 5Let the eggs cool in the broth before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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