Taiwanese Tea Eggs (Cha Ye Dan) Infused with Herbal Tea

Hard-boiled eggs simmered in a flavorful tea broth. This version uses a herbal tea blend known for its health benefits and is safe for shellfish allergies.

70m4 servings

Contains eggContains wheatContains soySHELLFISH-free

80 cal|6g protein|2g carbs|5g fat

Ingredients

8 large Eggs
6 cups Water
1/2 cup Soy sauce
2 tablespoons Black tea leaves
2 pieces Star anise
1 piece Cinnamon stick
1 tablespoon Sugar
1 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Gently place eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and cool slightly.
2Gently tap the eggs all over to create cracks in the shells.
3In the same pot, combine water, soy sauce, tea leaves, star anise, cinnamon stick, sugar, and salt. Bring to a boil, then reduce heat and simmer for 1 hour.
4Add the cracked eggs to the simmering broth and continue to simmer for at least 1 hour, or up to 3 hours for a stronger flavor.
5Let the eggs cool in the broth. The longer they sit, the more flavorful they become. Peel and serve.

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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